Blanche

To blanch is a culinary technique where food, typically vegetables or fruits, is briefly immersed in boiling water, then rapidly cooled in ice water. This process serves various purposes, including setting colors, loosening skins, killing enzymes that cause spoilage, and partially cooking the food. Blanching often precedes freezing, canning, or further cooking methods. It's also used in professional kitchens to refresh vegetables, allowing for a more vibrant presentation and improved texture in dishes. The blanching time varies based on the food type.

Blanche meaning with examples

• The chef decided to blanche the asparagus before grilling them. He immersed the stalks in boiling water for precisely two minutes, then immediately plunged them into an ice bath. This process retained their bright green color and improved their texture for the salad.
• Before freezing the peaches, she blanched them to loosen the skins, making them much easier to remove. She carefully monitored the time to ensure the fruit didn't overcook, as she wanted to preserve their fresh, summer sweetness for winter consumption.
• To prepare the tomatoes for the sauce, the recipe instructed to blanche them. After a short boil, the skins practically fell off, allowing for a smooth and flavorful base. The quick blanching was key to achieving the desired consistency.
• The caterer had a large quantity of green beans to prep and planned to blanche them for the appetizer. They utilized an industrial-sized pot with a timed basket system to quickly and efficiently blanch the beans for the upcoming event.