"belly" wrote in message
nk.net...
On Thu, 01 Jul 2004 12:44:32 GMT in
, (---pete---) graced
the world with this thought:

blanching means to get the water
boiling and drop the things in, then wait 3 minutes and remove them.

This is pretty simplified... if you drop five pounds of zukes just out
of the fridge, into two quarts of boiling water, I guarantee you they
won't be blanched. To use a formula like that, you need a large
quantity of water, and room temp zukes, and only put enough in the pot
that boiling is only interrupted minimally. Then they'll be
blanched.

Should I salt the water?