Blanching is a beautiful and intimidating term, but behind it is a fairly simple process of preparing food. Blanching is a short-term treatment with boiling water or steam of vegetables and fruits.
Why is this procedure necessary?
If we pour boiling water over tomatoes in order to skin them and make tomato sauce, then what is the need to do this with other products?
Blanching allows you to preserve the freshness, color and taste of vegetables, while not giving them long heat treatment.
Some foods are blanched to remove bitterness or a particular unpleasant aroma.
A blanching procedure is also recommended before freezing, so that after defrosting vegetables and fruits do not lose their taste and structure.
How to blanch vegetables?
Pour the product over with boiling water or steam in a sealed container or immerse it in boiling water for 1-5 minutes. Simply hold the fruit over the steam.