Nov 19, 2011
Veronica Brandy


Blanching. Plunging briefly an ingredient (usually vegetables or fruit) into boiling water for a very short time, and then into very cold water to stop the cooking process. This is often done to preserve the color of the ingredient in the final dish or peel the skin of fruits like peach, almonds or tomato.

It’s a very useful way to keep your vegetables with a bright green color when plating the dish. Green beans and peas give great results with this technique.

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