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