When blanching, the cook places vegetables in boiling water and then plunges them into ice water to preserve colour, texture and flavour.
What's it all about?
- What is blanching?
- The two types of blanching
- Areas of application for blanching
- Blanching equipment at METRO
What is blanching?
Blanching is a technique used all over the world and is one of the most versatile methods of food preparation there is. The term ‘blanching’ comes from the French and means ‘to make white’ or ‘to bleach’. But the method itself is older than its name. It was developed independently in different cultures, originally to make food more durable and preserve its quality. In the blanching process, food is briefly cooked in hot water and then cooled in an ice bath. This serves several purposes: it stops the cooking process, preserves bright colours, ensures a crunchy consistency and extends shelf life. The shortened cooking process deactivates enzymes that break down colour and structural substances, and the sudden temperature change inhibits the growth of microorganisms.
The two main types ofblanching
Blanching is used in two variants: classic blanching in a hot water bath and blanching with steam. The process for both methods is basically similar. Before the actual blanching, the vegetables are washed, cleaned and, if necessary, cut into smaller pieces. In the classic blanching process in a hot water bath, the vegetables are cooked for a short time in boiling salted water. The cooking time varies depending on the type: while broccoli takes about two to three minutes and beans three to four minutes, spinach is ready after just 30 seconds to one minute. Immediately afterwards, the vegetables are quenched in ice water. When blanching with steam, the steam heats the food in a closed container. This method is particularly suitable for delicate products such as asparagus or Swiss chard leaves, as it preserves the nutrients even better than cooking in a water bath. Here, too, the vegetables are subsequently quenched in ice water.
Where is blanching used?
Blanching is a versatile technique used in numerous cuisines and dishes. This short cooking process is particularly effective for reducing the bitterness of vegetables such as cabbage, refining their flavour. Blanching also makes it much easier to peel foods: tomatoes can be easily skinned and processed after a brief dip in hot water. The same applies to fruit such as peaches, which can be easily peeled and perfectly integrated into desserts in this way. When used on almonds, blanching ensures that the skin comes away easily, making them ideal for marzipan or other baked goods. Meat and poultry also benefit from this method: the short cooking process loosens impurities and ensures that broths and stocks become clearer and more flavoursome. Seafood such as prawns and crabs are also easy to peel after blanching, making them particularly suitable for dishes such as paella or shrimp cocktails.
Blanching with METRO
In addition to ready-blanched products such as almonds or sweetcorn, METRO also offers practical accessories such as the blanching scoop, which makes blanching easier for amateur and professional chefs alike.
