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Blanching [blanching]

Blanching [blanching]

This simple but very chef-like technique is performed to part-cook vegetables, locking in their flavour, colour and nutrition before cooking is completed in the oven or elsewhere. Usually, you plunge the ingredient into boiling water long enough to give it a shock (a minute or so) then lift it out and refresh in cold water to stop the cooking process. Blanching is also done to loosen the skin of ingredients such as tomatoes.



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