Glossary - print - Blanch

Blanch - Glossary Term

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Blanch in Boiling Water
Ice Water Bath
The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water or frozen storage to stop the cooking process. Blanching brings out the color in vegetables and helps to maintain their nutritional value, which can be lost with overcooking. Blanching is also useful for loosening the skins of fruits and vegetables so that the skins can be removed easily. When blanched, food is heated to a temperature that is sufficient to decrease any enzyme activity that is occurring and effectively reducing the flavor or texture of the food.