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Oil-Blanching
Appears in
Published 1985
This relatively simple cooking technique is basically a sealing process. Its aim is to seal in the flavor of vegetables, meats, and shellfish, and to retain the bright color of vegetables.
For vegetables, heat the wok, pour 3 cups of peanut oil into it, and heat to exactly 300° F. Vegetables should be added to the oil for no longer than 30 to 45 seconds, then should be removed with a Chinese strainer.
For meats and shellfish, the oil should be at 400° to 425° F. Food is placed on the mesh of the strainer and then lowered into the oil for 1 to 1½ minutes.
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