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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 ...
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.
Freezing isn't the only use for blanched broccoli. The process improves the color, texture, and flavor of the vegetable—blanched broccoli can be a delicious swap for raw in charcuterie boards or ...
"Blanching helps to preserve color, flavor and texture of celery before freezing it," she advises. "Freezing celery is a great way to save and stretch your budget so you can have leftovers down ...
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 ...
Thus, the process of blanching does have deleterious effects on some nutrients. In particular, vitamin C and folic acid are susceptible to loss during the commercial process. In addition, studies have shown that thawing frozen vegetables before cooking can accelerate the loss of vitamin C. [3] [4]
Freezing pre-made casseroles and pies is a pretty genius way to make sure you're ready whenever a potluck rolls around, but leave the crumb topping off before you pop your dish in the freezer.
This article describes the *process* but not the purpose. I came here wanting to learn "why" blanching is used on vegetables. This is a huge omission from this *encyclopedia caliber* article. The "why" or "reason" for blanching vegetables needs to be included in this article. Hardwarefreak 02:26, 3 March 2010 (UTC) Added.