Featured Technique: Blanching
Tags: Blanching, Food Preparation
Edited by: roundart, Helen Pitlick, Christine, mrsound, Sheri, Barnaby Dorfman, Debby, Alisa Escanlar, Jan Isaacs, Colin M. Saunders
Other Names: Blanch, Blanched
Edited by: roundart, Helen Pitlick, Christine, mrsound, Sheri, Barnaby Dorfman, Debby, Alisa Escanlar, Jan Isaacs, Colin M. Saunders
Other Names: Blanch, Blanched
Partial cooking of food by plunging in boiling water for a short period and then rapidly cooling in cold water. Blanching is used to prevent green vegetables, such as broccoli and spinach, from oxidizing and to maintain their bright green color. It can also be used to loosen fruit or vegetable skins to make peeling easier.
Click here to view technique
Click here to view technique
