Glossary Term: Blanching

Blanching Definition:

Blanching is the process of briefly boiling food, often green or colored vegetables, then rapidly cooling it in ice water to preserve color, texture, and nutrients.

Blanching Key Concepts:

• Quick Cooking: Typically 30 seconds to 2-3 minutes.
• Shock Cooling: Ice water halts cooking immediately.
• Preservation: Locks in bright colors and crisp textures.
• Preparation Step: Often used before freezing or sautéing.
• Peel Aid: Makes peeling tomatoes or almonds easier.

What it Does Not Mean

• Not fully cooked; blanching is only partially done.
• Differs from parboiling, which cooks foods for an extended period but not entirely.

Contextual Usage

• “The beans have been blanched before being sautéed and tossed in butter.”
• “Blanching herbs helps set their vibrant green color when making herb oils.”

Related Terms

• Parboil
• Poaching
• Simmering