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Blanching

Blanching involves briefly cooking food in boiling water, followed by quickly cooling it in ice water to halt the cooking process.

Tips:


  1. Salt the water:

    Salt the blanching water to enhance flavor and help retain color in vegetables.


  2. Ice bath:

    Immediately plunge the food into an ice bath to stop cooking and preserve the texture and color.


  3. Use for prep:

    Blanching is useful for peeling tomatoes or preparing vegetables for freezing.

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