CHEF Q: Blanching Method in Cooking and Food Preservation

Cooking Method: Blanching

Dipping food ingredients in boiling liquid and removed with short timed interval, depending on the type of vegetables and the size, and then put into iced water or placed under cold running water (shocking or refreshing) or blasting chiller to stop the cooking process and preserve most of their nutrients.
Blanching is an essential step before freezing your vegetables to ensure that they keep well without negative changes in their texture, color, and taste.
The most common blanching methods for vegetables, fruits, nuts peeling, or bones (to remove the soil and dirt before making stock)
The liquid used can be water (water blanching) or oil (oil blanching)
Blanching can be as a pre-treatment of vegetables and fruits before drying or canning.

Blanching Method

Clean bones from dirt, such as blanching bones for making stock
Make it easy to peel, such as blanching a tomato
Prepared half-cooked ingredients, such as pasta and vegetables
Prepared vegetable salad such as green beans, asparagus, or other green vegetables is often blanched to enhance their natural green color, as well as softening them. etc.
Food preservation such as frozen vegetables and fruits and canning vegetables or fruit such as spinach, green bean, corn, peach, etc.

For starchy vegetables such as potato, sweet potato, etc.
Making french fries, the cut potatoes are often blanched in medium-heat oil and then cooled before frying them a second time at a higher temperature
As for food preservation: just keep the blanched cut potatoes in the freezer

Blanching Equipment

Bring a pot of water to boil
Fill a separate, large bowl with cold water and ice
Remove stems from each tomato
Make a shallow cut in an X shape on the bottom of each tomato with a knife
Drop tomatoes in boiling water for about a minute, once the skin starts to peel back, they are done
Remove tomatoes immediately from boiling water to ice water (to stop the cooking process)
Ready to peel.

Blanching Tomatoes

Divide the bones into 8-10 centimeters
Put into stockpot
Cover with cold water
Bring to boil over high heat and simmer about 2 -5 minutes, depending on bones quantity
Remove from stove
Draining and rinsing the bones with water

Blanching Bones

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