What is the difference between poaching, boiling and blanching food?

Answer 1

i don't know

Answer 2

Poaching:
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out. For this reason, it is important to keep the heat low and to keep the poaching time to a bare minimum, which will also preserve the flavour of the food.

Boiling:
In cookery, boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

Blanching:
Banching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

Uses of blanching
Peeling Blanching loosens the skin on some fruits or nuts, such as onions, tomatoes, plums, peaches, or almonds.
Flavor Blanching enhances the flavor of some vegetables, such as broccoli, by releasing bitter acids stored in the cellular structure of the food.
Appearance Blanching enhances the color of some (particularly green) vegetables by releasing gases trapped in the cellular material that obscure the greenness of the chorophyll. Since blanching is done - and halted - quickly, the heat does not have time to break down chlorophyll as well.

Answer 3

Poaching is done at a temperature range from 160F to 180F. it's a gentle cooking, while boiling is at 212F when done at sea level, and blanching is to partially cook an item in boiling water, or in hot fat. it's usually done in prep work.

Answer 4

Poaching is to cook, like chicken, eggs, fish etc.

Blanching is do plunge briefly in boiling hot water then to put in a icy cold water to stop the cooking process, For instance, to remove the skin off a tomato, you would briefly dip it in boiling hot water until skin starts to crack and peel about 30 second, then put it in a cold water bath to stop the cooking and the skin will peel right off.