“How-To” Cooking – Blanching

Blanching is a technique that is used to soften the texture of food to a nice “tender crisp”, set its color, and in some cases make them easier to peel. When blanching, food is submerged in boiling water for just a few seconds and then it’s removed and immediately plunged into very cold ice water. The hot water serves to soften the texture of the fruit or vegetable and the ice-cold water bath not only stops the cooking process but also sets its bright color.

For thin-skinned fruits such as peaches or tomatoes blanching makes it easier to peel their skin off while leaving the inner flesh nice and firm.
To blanch for peeling purposes:

  • Cut out the stem and then score (shallowly cut) an “X” in the blossom end of the fruit.
  • Plunge the fruit into boiling water for 30-60 seconds or until the skin begins to wrinkle.
  • Transfer the fruit to an ice-cold water bath.
  • Once the fruit is cooled, remove from the water, and peel away the skin using a small paring knife.

One thought on ““How-To” Cooking – Blanching

  1. Pingback: “How-To” Canning – Fresh Tomatoes | The Simply Delicious Kitchen

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