Label
All
0
Clear all filters
Appears in

By Damien Pignolet

Published 2005

  • About
This is the name given to a technique of briefly plunging an ingredient into boiling salted water, such as when cooking green vegetables, but it can also refer to the process where an ingredient is placed in cold water and then brought to the boil. Garlic, for example, is sometimes blanched from a cold-water start to soften its flavour, and this may be repeated several times until the desired result is achieved. A similar technique is used for purifying - for example, to release congealed blood from chicken carcasses when making stock, or to extract some of the saltiness from corned beef or other pickled meats.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title