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  2. Blanching Is a Technique That Will Change How You Eat ... - AOL

    www.aol.com/blanching-technique-change-eat...

    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 ...

  3. How to Freeze Eggs Without Ruining Them - AOL

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    How to Freeze Separated Eggs Freezing Eggs Whites. If you prefer to separate the yolks from the whites, the process is just as easy. Start by breaking and separating the eggs one at a time.

  4. How to Freeze Corn in Three Simple Steps - AOL

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    Step 1: Blanch the corn in boiling water for 1 to 3 minutes. All raw vegetables have enzymes in them that will make them turn soggy and fall apart when they are frozen and then thawed. Blanching ...

  5. Blanching (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blanching_(cooking)

    The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.

  6. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    Tunnel freezing is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated. Fluidized bed freezing is a variant of air-blast freezing where pelletized food is blown by fast-moving cold air from below, forming a fluidized bed. The small size of the food combined with ...

  7. Frozen vegetables - Wikipedia

    en.wikipedia.org/wiki/Frozen_vegetables

    Frozen vegetables are vegetables that have had their temperature reduced and maintained to below their freezing point for the purpose of storage and transportation (often for far longer than their natural shelf life would permit) until they are ready to be eaten. They may be commercially packaged or frozen at home.

  8. How to Blanch Broccoli So It Stays Crisp and Bright Green

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    Our two best, expert-approved methods. For premium support please call: 800-290-4726 more ways to reach us

  9. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    Today, potassium nitrate (KNO 3) and sodium nitrite (NaNO 2) (in conjunction with salt) are the most common agents in curing meat, because they bond to the myoglobin and act as a substitute for oxygen, [4] thus turning myoglobin red.