Blanching

About

Blanching is a versatile cooking technique that involves briefly immersing vegetables or fruits in boiling water or steam, followed by rapid cooling in ice water. This process helps preserve the natural color and texture of the produce by inactivating enzymes that cause deterioration. It is commonly used before freezing or further cooking to ensure that the food retains its vibrant appearance and crisp texture. Blanching also serves to clean the surface of produce, remove bitterness from certain vegetables, and make them easier to digest. It is a crucial step in food preservation, as it helps maintain nutritional value and prevents the loss of flavor and color over time. While blanching can lead to some nutrient loss, especially of water-soluble vitamins, it remains a valuable technique for enhancing the quality and shelf life of various foods.