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By Anne Willan
Published 1989
Meats are blanched by putting them in a large pan of cold water, bringing the water slowly to a boil and simmering for five to ten minutes, depending on the size of the pieces. Blanching effectively firms up soft variety meats, such as sweetbreads and brains, and is also an efficient method of cleaning sweetbreads, veal, and veal bones. Meats for such delicate dishes as blanquettes and fricassées are blanched to whiten them. Blanching also reduces strong flavors, especially of salt (for example, in ham and bacon), so the water for blanching should not be salted.
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