Definition:

To blanch a food is to cook it briefly in boiling water, then to stop the cooking process by plunging it into very cold water. This is done to partially cook a food to retain color in a food, or to loosen the skin of a food, like a peach, a plum or a tomato, to make it easier to peel.

To blanch food, bring a large pot, such as a stock pot, of water to a boil. Fill a large bowl with water and ice.

Place the food in the boiling water for a short period of time, such as 30 seconds, then remove it with a slotted spoon or a spider and immediately place it in the ice water for 1 or 2 minutes. Remove food from the ice water with the slotted spoon.

Blanching sometimes means pre-cooking food in oil for a moment, such as French fries, so that they will cook faster and crisper at a later time.

Foods that are typically blanched include:

• Stone fruits such as peaches and plums (to loosen skins)
• Tomatoes (to loosen skins)
• Green herbs like basil (to retain color)
• Fresh legumes like peas

Also Known As: Parboil