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Blanching is a cooking term which means a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
The meaning of b
Blanching is a cooking term which means a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
The meaning of b
lanching is "to whiten", but this is not always the purpose of blanching in cooking.
Food is blanched to soften or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions).
When almonds or pistachios are blanched, the skin of the nut becomes soft by blanching and is later removed.
Boiling when food is cooked surrounded by boiling liquid whether it is stock or water.
Par boil process means cooking to a certain extent of any food object by boiling or simmering
Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil.
This is a special method to cook delicate food products. For e.g poaching eggs,fish etc.
What is to 'Simmer' ?
When food is gently cooked in liquid and bubbles steadily appear just below boiling point so that the food cooks in even heat without breaking up.
Braising is also a combination cooking method using both moist and dry heat. Where the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, to get a particular flavor.
Stewing means cooking of food (seared or unseared) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.
Food is blanched to soften or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions).
When almonds or pistachios are blanched, the skin of the nut becomes soft by blanching and is later removed.
Boiling when food is cooked surrounded by boiling liquid whether it is stock or water.
Par boil process means cooking to a certain extent of any food object by boiling or simmering
Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil.
This is a special method to cook delicate food products. For e.g poaching eggs,fish etc.
What is to 'Simmer' ?
When food is gently cooked in liquid and bubbles steadily appear just below boiling point so that the food cooks in even heat without breaking up.
Braising is also a combination cooking method using both moist and dry heat. Where the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, to get a particular flavor.
Stewing means cooking of food (seared or unseared) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.
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