Blanching

Definition

Blanching is a cooking technique where vegetables or fruits are briefly boiled and then submerged in ice water to halt the cooking process.

Scientific / Technical Definition

Blanching is a thermal treatment in which food is briefly pre-cooked in boiling water or steam, followed by rapid cooling in ice or cold water. This process inactivates enzymes that can cause loss of quality and helps in retaining color, nutrient content, and texture.

Benefits

• Preserves the color and texture of vegetables.
• Reduces the microbial load, increasing shelf life.
• Helps retain vitamins and minerals.
• Facilitates the peeling of fruits and vegetables.

Examples

• Blanching broccoli before freezing.
• Preparing green beans by blanching them before further cooking.
• Blanching almonds to remove their skins.

Additional Information

• effects: Blanching primarily affects the texture, color, and nutritional value of food by halting enzymatic processes and preparing food for freezing or further cooking.

Related Terms

• Steaming
• Boiling
• Sauteing
• Freezing

References

• The Science and Lore of the Kitchen
• Blanching: A Critical Control Point in Processing