When I see instructions for blanching things like broccolini or green beans, I often read that you should boil salted water. But these instructions never really mention how much salt you're supposed to put in? I suspect that depends a lot on the volume of water you're using, but how do I go about even guessing what the right amount is?
For reference, I usually use a fairly big pot of water... not filled to the top obviously, but enough that I can submerge all the vegetables I'm blanching at once.
Also, does this produce a much different effect than if I were to just salt the vegetables afterwards before serving?
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