Definition: Blanching is cooking technique in which food is briefly immersed in boiling water or fat.
Vegetables such as green beans are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice water bath afterward to halt the cooking process.
Blanching helps loosen the skins on tomatoes and other foods. Also, when preparing white stocks such as chicken or veal stock, the bones are blanched beforehand in order to rid them of impurities.
When making French fries, the cut potatoes are often blanched in medium-heat oil and then cooled before frying them a second time at a higher temperature.
Also see: Deep-Fat Frying
Vegetables such as green beans are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice water bath afterward to halt the cooking process.
Blanching helps loosen the skins on tomatoes and other foods. Also, when preparing white stocks such as chicken or veal stock, the bones are blanched beforehand in order to rid them of impurities.
When making French fries, the cut potatoes are often blanched in medium-heat oil and then cooled before frying them a second time at a higher temperature.
Also see: Deep-Fat Frying
