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BLANCH
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| The process of plunging food, frequently vegetables, into and out of boiling water for just a few seconds or minutes then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). In horticulture, it is a technique where the leaves of plants are whitened by growing the plant in a dark place to prevent them from becoming green. Such leaves may be used for decorative value and are expensive due to the labor intensive process involved. |
Blanching of food
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