Culinary terms: Blanch

To plunge food into boiling water briefly (for tomatoes about 15 seconds) then into cold water to stop the cooking process. It is used to firm the flesh and to loosen skins.

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2 thoughts on “Culinary terms: Blanch

  1. Pingback: Can I Still Cook Like a Top Chef: Gazpacho « Jen's Recipe Box

  2. Pingback: Can I Still Cook Like a Top Chef: Ratatouille « Jen's Recipe Box

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