Cooking Method
Blanching
Blanching briefly boils food then immediately plunges it into ice water to stop cooking. It preserves color, texture, and nutrients while partially cooking the food. Often used as a prep step before freezing or finishing with another method.
Tips for success
- Use well-salted water — it seasons and helps preserve color.
- Have ice water ready before blanching starts.
- Work in small batches to maintain water temperature.
- Dry food thoroughly after blanching before freezing or finishing.
Common Mistakes
- Not using enough ice — food continues cooking in warm water.
- Overcooking in the boiling stage — defeats the purpose.
- Not salting the water — results in flat flavor and dull color.
