Blanched vegetables

Blanch

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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.

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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.