2006-09-15 16:05:36 · 15 answers · asked by dazee052 3 in Food & Drink ➔ Cooking & Recipes
Bring water to a boil, place veggies in a metal colander/strainer and submerge into the boiling water, but only for a few moments, like three minutes. Remove and plunge into a big bowl of ice water to stop the cooking. Drain well then freeze. (if you are blanching them for freezing, lol)
2006-09-15 16:09:30 · answer #1 · answered by el 4 · 0⤊ 0⤋
Blanch Food Definition
2016-11-09 19:19:04 · answer #2 · answered by ricca 3 · 0⤊ 0⤋
Blanch
Definition: This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.
2006-09-15 16:08:15 · answer #3 · answered by Sandi R 2 · 0⤊ 0⤋
Blanch
Definition: 1. To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). See also parboil. 2. This term also refers to the horticultural technique whereby the leaves of plants are whitened or prevented from becoming green by growing them in complete darkness. It's this labor-intensive process that makes Belgian endive so expensive.
2006-09-15 16:15:18 · answer #4 · answered by ♥ Susan §@¿@§ ♥ 5 · 0⤊ 0⤋
Blanching veggies is to dip them in boiling water for a few seconds to a minute and then plunge into cold water. This stops sugar from turning into tasteless starches in the veggie. Then you can put them in the fridge or freezer for longer storage without losing the natural sugars in the veggie.
2006-09-16 07:23:52 · answer #5 · answered by COACH 5 · 0⤊ 0⤋
It's partially cooking them to stop them from deteriorating and to kill germs. You would do that to safely prepare veggies for the freezer, fer instance. When I had a big garden, I'd put quart bags of green beans in the freezer, but only after blanching the veggies first - then when I take 'em out of the freezer and go to prepare them for dinner, they won't be contaminated with germs and there's far less liklihood someone's gonna get sick by eating them.
2006-09-15 16:13:51 · answer #6 · answered by Anonymous · 0⤊ 0⤋
when you blanch a tomato you biol it till the skin comes off it is a method that can be use on fruits and vegetable to skin then by using heat
2006-09-15 16:09:25 · answer #7 · answered by Florida Dawn 13 4 · 0⤊ 0⤋
Blanching is cooking them quickly in boiling water and then cooling them off right away.
2016-03-27 03:32:49 · answer #8 · answered by ? 4 · 0⤊ 0⤋
Boil for a short amount of time, then submerge into an ice-bath to stop the cooking process and preserve color. It's also the optimal way to skin hard to skin things like almonds and tomatoes etc
2006-09-15 16:09:00 · answer #9 · answered by Anonymous · 0⤊ 0⤋
blanch is to turn pale.blanch vegetable is off colour, means that colour is not natural what it should be.
2006-09-15 16:32:11 · answer #10 · answered by snyl 2 · 0⤊ 0⤋