If you’re going to blanch Brussel sprouts for roasting or freezing, blanch them for 3 to 5 minutes, depending on how large they are.
To blanch string beans, bring 4 quarts of water to a boil. Submerge a bunch of green beans in the boiling water for 2 to 5 minutes until they turn bright green but still retain their crunch. Immediately shock the green beans in an ice bath to stop them from overcooking.
When blanching corn for freezing, the corn should spend about 3 minutes in a pot of near-boiling water. As for blanching corn for immediate cooking, it should take around 7 minutes. The exact blanching times depend on the size of your corn.
Regardless of what you’re going to do with your tomatoes, you should blanch them in a pot of boiling water for 40 to 60 seconds. After blanching your tomatoes, shock them in an ice bath for another 40 to 60 seconds.
If you’ve experimented with cooking your own French fries in the oven only to be disappointed with soggy and limp strips of potato, these tips are for you. We all know that oven baking fries is a much healthier alternative compared with deep frying, but most people believe that the fluffy interior and crispy exterior that fries are famed for can only be achieved with deep frying.
The typical medium-sized yellow onion has an average weight of 7.27 ounces. So, between 2 and 3 of them will add up to a full pound.
A single banana usually weighs between 7 and 9 ounces. So, you can usually get 2 or 3 bananas per pound.
On average, it will take 5 medium-sized carrots (6 inches long and 1 inch wide) to reach a pound.
Due to their uniformity in shape, peaches usually weigh between 110 and 150 grams (3.8 to 5.3 ounces) each. So, to get a pound, you would need 3 or 4 peaches.
Potatoes are split into 3 size categories—small, medium, and large. To get a total of 3 pounds, you would need about 10 small potatoes, 7 medium potatoes, and 5 large potatoes.
1 cup of raw potatoes weighs 5.4 ounces, whereas 1 cup of mashed potatoes is 7.4 ounces. So, 4 cups of raw or mashed potatoes will weigh 21.6 ounces (1.35 pounds) and 29.6 ounces (1.85 pounds), respectively.
Shucked corn on the cob will not last longer than a few hours at room temperature and should be used immediately. However, you can extend its lifespan to 3 days by sticking it in the fridge or up to 8 months by placing it in the freezer.