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Wikipedia
Blanching (also spelled blenching) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes softened by blanching and is later removed.
[edit] About Blanching
Partial cooking of food by plunging in boiling water for a short period and then rapidly cooling in cold water. Blanching is used to prevent green vegetables, such as broccoli and spinach, from oxidizing and maintains a bright green color. It can also be used to loosen fruit or vegetable skins to make peeling easier.
Recipes With Blanching
Asparagus, Basil, Chives, Extra Virgin Olive Oil, Garlic
Cos Lettuce, Oil, Oyster Sauce
Lima Beans
Egg White, Lemons, Peach, Sugar, Syrup
Asparagus, Chicken, Grated Parmesan Cheese, Mint, Peas
