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An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

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rdfs:label
  • Blanching
rdfs:comment
  • Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
  • Blanching is also an effective method of loosening the skin on fruits or nuts that one may wish to peel, such as tomatoes, plums, peaches, or almonds. In addition, blanching enhances the color of some (particularly green) ingredients. Steam blanching is also used to neutralise bacteria and enzymes present in foods so that they may be processed and gain a greater shelf life, such as peanuts.
dcterms:subject
abstract
  • Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
  • Blanching is also an effective method of loosening the skin on fruits or nuts that one may wish to peel, such as tomatoes, plums, peaches, or almonds. In addition, blanching enhances the color of some (particularly green) ingredients. Steam blanching is also used to neutralise bacteria and enzymes present in foods so that they may be processed and gain a greater shelf life, such as peanuts.
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