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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.
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 ...
Blanching broccoli is useful before freezing and necessary to get those bright green, crisp-tender florets. It's a quick and easy cooking technique—the key is getting the timing just right to ...
Cooking oil, regardless of the type, can solidify and clog sewer pipes, potentially leading to messy backups. Similarly, cooking oil can solidify in septic tanks, causing pricey septic issues. Tips
Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process [16] that involves freezing the product and lowering pressure, thereby removing the ice by sublimation. [17] This is in contrast to dehydration by most conventional methods that evaporate water using heat. [18]
Oxidative stability is a measure of oil or fat resistance to oxidation. Because the process takes place through a chain reaction, the oxidation reaction has a period when it is relatively slow, before it suddenly speeds up. The time for this to happen is called the "induction time", and it is repeatable under identical conditions (temperature ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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