Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the cooking process. It is used to lock in the flavour, colour and nutritional value of the vegetable, or to partially cook them before they are added to risottos or a casserole. Blanching is also used to help remove the skin of ingredients such as tomatoes.
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the cooking process. It is used to lock in the flavour, colour and nutritional value of the vegetable, or to partially cook them before they are added to risottos or a casserole. Blanching is also used to help remove the skin of ingredients such as tomatoes.
Practice the blanching technique with these recipes:
Warm broccoli with anchovies and red chilli
Lemon sole with serrano ham, summer vegetables and pea shoots
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
By joining our newsletter you agree to our
Privacy Policy
