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Blanching
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A Little Background
Blanching essentially means to partially or fully cook foods in boiling water or stock. Items may be refreshed in ice water after being blanched or simply removed and served. Blanching is used to soften some vegetables for further cooking in another form, i.e. cabbage for cabbage rolls or asparagus for grilling. Blanching is the ideal way to cook green vegetables and enhances their colour and flavour. It can also be used to slightly soften certain foods to facilitate the removal of their skins, i.e. tomatoes and almonds