Blanching
Definition
Blanching is a cooking method where food, usually vegetables or fruits, is briefly immersed in boiling water and then quickly cooled in ice water. This process helps preserve color, texture, and nutritional value.
Scientific / Technical Definition
Blanching is a thermal process involving exposure of food items to boiling water or steam for a short time, followed by rapid cooling. This method is used to inactivate enzymes that may cause undesirable changes in food, such as browning and nutrient loss, while also reducing microbial load.
Benefits
- Preserves the color and texture of vegetables.
- Inhibits enzymatic actions that lead to decay.
- Removes surface dirt and organisms.
- Enhances the flavor of certain foods.
Examples
- Blanching green beans before freezing to maintain their bright color and crisp texture.
- Preparing tomatoes for peeling by blanching them in boiling water.
Additional Information
- Effects: Blanching helps in retaining some heat-sensitive nutrients like vitamin C better than prolonged boiling if done correctly.
Related Terms
Last updated: 10/19/2024