I had 4 glass containers of chicken stock the size of small loaves of bread in the freezer so I used these to put in the sink for ice water.
One good idea I picked up on the net for blanching is to use two water vessels, one for the first cooling and a second for the final. The first vessel does most of the work and gets changed often. I love this great idea.
My questions regarding blanching are as follows:
1. Is the above idea good, does partial defrosting of the stock hurt anything?
2. Would you need to add time when blanching at high altitude as water boil at a lower temp?
3. Is there any clear cut way to see if your blanching is done correctly?
4. I assume it is wise to change the boil water when doing long blanching runs like I did tonight (approx 30 1 lb batches).
When I find food on sale I love stocking up and getting into these mass production assembly line situations.
Got me hypnotized.