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Blanching
Blanching
Blanching (also spelled blenching) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Blanching is often criticized for diminishing the nutritional content of the treated food, especially due to the fact that it significantly diminishes vitamins stored in the food.
Even more about Blanching
Blanching
Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a ...
Blanching - Wikipedia, the free encyclopedia
Freezing Blanching. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can ...
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