Blanching

Families, Food and Fitness June 01, 2009|Print

very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method or to remove undesirable flavors

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.