Ask Ash: What is blanching?

16 May, 2011

Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.

What is blanching?

Blanching is a cooking term that means to quickly cook the outside of usually a fruit or vegetable. You plunge the food into boiling water for a brief time of usually 3-4 minutes. You then quickly remove the produce and place into into ice water to immediately stop the cooking process. You can then either freeze the item or start cooking it. Blanching food softens it by either partly or fully cooking. Blanching can also be done to remove a strong taste like in onions.

When nuts like pistachios or almonds are blanched, the skin of the nut is softened, making it easier to remove.

E-mail your culinary questions to chef@thepfisterhotel.com.
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.