Blanching: a method of precooking vegetables and meats, while at the same time preserving their colour and flavour. The items to be blanched are plunged into fiercely boiling water until the desired degree of cooking has been effected (usually from 30 seconds to 1 minute). The items are then removed, drained and plunged into iced water or cold water to prevent further cooking. Remember to be generous with the amount of water used relative to the quantities of items to be blanched; and not to leave them in the iced water for longer than the time taken to cool. Do not salt the water if you are blanching vegetables.
