Blanched vegetables


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Discover the culinary techniques of 'blanching' and 'refreshing', plus why and how it is used for preparing and cooking fruit and vegetables.

The process of plunging ingredients – usually vegetables and fruit – into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking process.


Blanching is used to firm the flesh, to parcook ingredients, to loosen skins (as with peaches, tomatoes, almonds and garlic) and to increase the colour and flavour of an ingredient.