Blanching is a cooking technique in which food is briefly immersed in boiling water for a few seconds.
The technique is used soften foods, kill germs or loosen the skin for easier peeling.
Tomatoes, peaches and almonds could be blanched for easier peeling of the skin.
French beans could also be blanched to brighten their colour and make them softer.
Blanching is a preservation technique that helps stop the action of enzymes in the food.
If you freeze your vegetables and fruits without blanching, the flavour, colour and texture could be affected.
The general time for blanching ranges between 30 to 60 seconds, however, blanching time varies depending on the specific recipe.
Here are some tips on blanching;
1. Blanch for a short time
You should be cautious to ensure that they don't cook through.
Being time conscious is key because you might end up cooking the vegetables.
2. Ensure you shock after blanching
Shocking refers to placing the produce into a cold ice bath immediately after removing the vegetables from the hot water.
This is because the cooking action needs to be stopped.
Afterwards, you could use them to make salads or store in a freezer for later use.
