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 casseroles or risottos. Blanching is also used to help remove the skin of ingredients such as tomatoes.



Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.