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Definition: Blanch

A culinary technique in which food is plunged in boiling water for a brief moment then quickly removed. Often times the food is transferred to ice water to stop the cooking process. Blanching nuts, peaches, tomatoes, etc. allows for easy skin removal, decreases the bitterness of citrus zests, and gives certain vegetables a bright green color.

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culinary55 culinary55 8 years
Renowned culinary schools provide classes on both modern and classic culinary art that gives student relevant skill and experience to make a successful career in international cooking and hospitality industry. Along with the mandatory core classes, they provide classes on intellectual ability, general & social awareness, and leadership skill to enhance their professional culinary skills.
GiggleSugar GiggleSugar 10 years
I love blanching crudites for hors d'oevres (broccoli, cauliflower, etc.) They retain their crunch and nutrition without being totally raw and sulfur-y. A composed salad with blanched veggies is yummy, too.
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