Alma Lach

Blanch

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
According to Webster means to bleach. In food terminology it means to change the particular food by precooking it in boiling water or oil.

Boiling water method No. 1. To peel peaches, tomatoes, and other fragile fruits, dunk the ripe fruit into boiling water to a count of 15; then remove the fruit from the boiling water and dunk it into cold water to stop the cooking process. Then the skin peels from the fruit without damage.

Boiling water method No. 2. This method is used to make green vegetables greener. Submerge the vegetable in boiling salted water for the time designated in the recipe, then remove, cool off in cold water, and finish cooking according to the given recipe.