Blanch
To plunge food into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, loosen skins, and to heighten and set color and flavor for fruits and vegetables.
Season
available year-round
To plunge food into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, loosen skins, and to heighten and set color and flavor for fruits and vegetables.
available year-round