Blanching is a short-term heat treatment that allows you to save most of the vitamin complex and minerals in the products. After blanching, vegetables, fruits and berries can be subjected to prolonged freezing.
Pick your recipe
Blanching is a culinary term for short-term boiling of vegetables, fruits and berries in boiling water. Some products whiten during processing. This phenomenon gave the name to the process, since the word "whiten" is translated into French as blanchir.
What is blanching vegetables for?
Blanching allows disinfection of products without compromising their quality. With prolonged cooking, vegetables and berries lose most of their nutrients. Scalding or short scalding not only preserves up to 70% of vitamins and minerals, but also creates a kind of protective film on the surface of the fetus, increasing its juiciness and enhancing taste.
It is especially recommended to blanch asparagus, spinach and other rather tender vegetables. Continuous boiling destroys their structure, and blanching, by contrast, retains its original softness.
Blanching vegetables is often used as a pre-treatment before freezing. The process slows down the fermentation, leading to the gradual destruction of the structure, aroma and taste of the products. In addition, cooking reduces the volume of vegetables, which allows them to freeze in greater quantities.