Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching is a method of cooking that involves briefly dropping ingredients (usually vegetables) in a large pot of boiling, salted water. Afterward, the blanched vegetables are lifted from the boiling water and transferred to a bowl of ice water, a technique called "shocking." Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them.
The blanched foods are then placed in a bowl of ice water for shocking (another cooking term). To blanch, food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food. Blanching is used both by home cooks and in industrial food processing. What Is Blanching and How Do You Do It?
blanching meaning, - The Spruce Eats What Is Blanching? Blanching is the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking. Blanching is a crucial technique in food processing, particularly in the preservation of vegetables. It involves briefly boiling food items, usually vegetables, and then quickly plunging them into ice-cold water to halt the cooking process. Blanching vegetables allows you to preserve the nutritional properties of vegetables intact, which would lose strength during prolonged cooking, especially with regards to vitamins and mineral salts.
