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Kitchen Dictionary: 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.

Technique

Season: available year-round

More Blanch Recipes
Popular Blanch Recipes
How to Blanch, Split, & Sliver Almonds
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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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