Blanching

Blanching refers to dropping food into boiling water and removing it after a short time.

It is used most commonly on vegetables, and on some fruit.

Reasons/effects:

• Killing bacteria and enzymes, e.g. just before freezing, to help them keep longer

• In the case of broccoli, it helps flavour by releasing some acids

• Taste can be changed in other ways. For example, orange peels become less bitter and can be used as an ingredient.

• It helps peel some things.

• A number of vegetables look a bighter green

See also

• Deep frying
• Poaching

• http://en.wikipedia.org/wiki/Blanching