What’s the difference in texture between raw and blanched spinach?

Question

Discover the key difference between raw vs blanched spinach. Learn how a quick blanch changes the texture and is perfect for certain recipes.

Answer 1

Raw spinach has a crisp, slightly rough texture, while blanched spinach is softer, more tender, and less voluminous. Blanching partially cooks the spinach, breaking down its cell structure.

Detailed Explanation:

Raw spinach leaves have a firm cell structure, resulting in a crisp and sometimes slightly rough texture when eaten. The leaves are also quite voluminous. Blanching involves briefly immersing the spinach in boiling water, followed by an immediate transfer to ice water to stop the cooking process. This quick heat treatment softens the spinach by partially breaking down the cell walls. The result is a more tender texture and a significant reduction in volume as the leaves wilt. The ice bath helps to preserve the vibrant green color and prevent overcooking. Blanching also removes some of the oxalic acid, which can contribute to a slightly bitter taste in raw spinach.

Pro Tip:

When blanching spinach, don't overcrowd the pot. Blanch in batches to ensure the water temperature doesn't drop too much, which can lead to uneven cooking and a less desirable texture.