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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:
Salt the water:
Salt the blanching water to enhance flavor and help retain color in vegetables.
Ice bath:
Immediately plunge the food into an ice bath to stop cooking and preserve the texture and color.
Use for prep:
Blanching is useful for peeling tomatoes or preparing vegetables for freezing.
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