Blanch: meaning, definitions and examples

Culinary Techniques

• Blanching is commonly used for vegetables to preserve their bright colors and nutrients before freezing.
• The process involves boiling food briefly, usually for one to three minutes, then placing it in ice water to stop the cooking.
• Blanching helps remove harsh flavors from foods, such as beans or garlic, making them taste milder.

Historical Uses

• Ancient civilizations, including the Romans, used blanching to prepare vegetables to enhance their flavors and textures.
• During the Renaissance, blanched foods were a part of grand feasts, showcasing skillful cooking techniques.
• Blanching was commonly employed in European cuisines to prepare staples before canning to ensure durability.

Science of Cooking

• The method of blanching helps in activating enzymes that retain the color and nutritional content of foods during freezing.
• Rapid cooling after blanching halts cooking immediately, preventing overcooking and preserving crispness.
• Chemically, blanching affects pectin in vegetables, helping maintain firm structures, especially in tomatoes.

Cultural Practices

• In Japanese cuisine, blanching is essential for preparing vegetables like snap peas, emphasizing freshness in dishes.
• In Southern cooking, blanching greens before cooking them down is a traditional method to reduce bitterness.
• Italian cooks often blanch tomatoes to easily remove skins, making sauce preparations faster and smoother.

This word's position of #31,143 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.

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• 31142 pipework
• 31143 blanch
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