Blanching Techniques

Blanching is a technique whereby food is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. Blanching is used for several reasons:

  • To help remove skin; for example from peaches, tomatoes or nuts.
  • To remove strong flavours; for example from kidneys or liver before frying.
  • To destroy enzymes in vegetables that are to be frozen, thus preventing discoloration.
  • To reduce the salt content from certain foods, such as ham, before cooking.
  • To soften or semi-cook food, such as fennel for a salad.
  • To reduce the roasting time of vegetables such as potatoes, onions and parsnips.