To blanch means to cook an item partially and very briefly usually in water but sometimes by other methods such as French fries in deep oil/fat.
There are two ways of blanching in water:
- Place the item in cold water; bring it to a boil, simmer briefly and then by plunging into cold water. Purpose is to dissolve out the blood, salt or impurities from certain meats and bones.
- Place the item in rapidly boiling water and return the water to boil. Remove the item and cool in cold water. Purpose is to set the color and destroy harmful enzymes in vegetables, or loosen the skin of tomatoes, peaches, etc. seal the meat and retain the nutritive value.
