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Brief scalding of food in boiling water
shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. Blanching is often used as a treatment prior
Blanching_(cooking)
Topics referred to by the same term
Look up blanch or blanching in Wiktionary, the free dictionary. Blanch or blanching may refer to: Andrea Blanch (born 1935), portrait, commercial, and
Blanch
Preparing food using heat
various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies
Cooking
Cooking method
to halt the cooking process. This process usually preserves the colour, taste and texture of a fruit or vegetable. Food portal Blanching Parboiling "Ruhlman
Shocking_(cooking)
Cooking technique
rapidly raise the temperature of foods, as with blanching. Poaching is part of a family of moist-heat cooking methods but separates itself because it is primarily
Poaching_(cooking)
Overview of and topical guide to food preparation
exerted on the liquid by the surrounding environmental pressure. Blanching – cooking technique which food substance, usually a vegetable or fruit, is
Outline_of_food_preparation
Chinese meat moisture preservation technique
starch (and often egg white) and then par-cooked by briefly frying or blanching to set the coating. Shaoxing wine and soy sauce are often added for flavor
Velveting
Paste made from ground peanuts
heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first
Peanut_butter
Partial cooking of food in boiling water
way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing
Parboiling
Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. blanching
List_of_cooking_techniques
Kitchen cooking appliance
than when cooked on a stovetop. Microwave blanching is 3 to 4 times more effective than boiled-water blanching for retention of the water-soluble vitamins
Microwave_oven
This is a list of cooking appliances that are used for cooking foods. Air fryer Bachelor griller Bain-marie Barbecue grill Beanpot Beehive oven Brasero
List_of_cooking_appliances
Physical process
bacteria. Boiling water is also used in several cooking methods including boiling, parboiling, blanching, steaming, and poaching. The lowest heat flux seen
Boiling
quantity of water, cooking a lesser amount of food at a time, and using a stronger heat source. Industrial and restaurant blanching equipment is susceptible
Recovery_time_(cooking)
Steam convection cooking appliance
including baking, roasting, grilling, steaming, braising, blanching and poaching. These devices are cooking appliances typically used in professional catering
Combi_steamer
Species of flowering plant
spinach, such as by blanching, has lower levels of oxalates, allowing some micronutrients to be absorbed more completely. Cooking spinach significantly
Spinach
Countertop electrical cooking appliance used to simmer food
needed] Blanched vegetables, having been exposed to very hot water, have already had these enzymes rendered largely ineffective, so a blanching or sauteing
Slow_cooker
Chinese culinary technique
Red cooking, also called Chinese stewing, red stewing, red braising, or flavor potting, is a slow braising Chinese cooking technique that imparts a reddish-brown
Red_cooking
Type of cooking device
griddle, also called a girdle in the UK, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable
Griddle
Japanese manga series
Cooking Master Boy, known in Japan as Chūka Ichiban! (中華一番!; 'China's Number One!'), is a Japanese manga series written and illustrated by Etsushi Ogawa
Cooking_Master_Boy
Cooking technique
Steaming is a method of cooking using steam. In steaming, the food is fully immersed in steam, with no air present, so that the steam condenses on the
Steaming
Chemical process
food with heat, such as blanching or roasting, de-naturates enzymes and destroys the reactants responsible for browning. Blanching is used, for example,
Food_browning
ingredient in savory cooking for over a thousand years. Historically in the Americas, chocolate has been inconsistently included in savory cooking; it was used
Chocolate_in_savory_cooking
Chinese stew-like dish
refers to the blanching of the ingredients in a colander in hot water by moving the colander up and down repeatedly. This pre-cooking of the ingredients
Maocai
Cookbook written by chef Gordon Ramsay
Hell's Kitchen. The book is a collection of food recipes for the purpose of cooking and eating. The book has three sections namely ′Healthy′, ′Lean recipes′
Gordon Ramsay's Ultimate Fit Food
Gordon_Ramsay's_Ultimate_Fit_Food
Small cubes of fatty pork, possibly cured
(pancetta); she too thinks that neither salt pork nor bacon work, and suggests blanching these first, to get rid of the overwhelming cured or smoked flavors. The
Lardon
Snack food brand specializing in peanuts
soon to be owner of Planters. Peruzzi had developed his own method of blanching whole roasted peanuts, doing away with the troublesome hulls and skins;
Planters
Immature soybean pod used as a specialty food
in the boiling water before introducing the soybean pods or added after cooking. Edamame is a popular side dish at Japanese izakaya restaurants with local
Edamame
Injury to flesh or skin, often caused by excessive heat
much of the world, burns are most commonly related to the use of open cooking fires or unsafe cook stoves. Among men, they are more likely a result of
Burn
Edible mixture filling a food's cavity
foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique, stuffing helps retain moisture, while the mixture itself augments
Stuffing
boiling vegetables can cause them to lose vitamins. Thus, the process of blanching does have deleterious effects on some nutrients. In particular, vitamin
Frozen_vegetables
Methods and techniques used to prepare Chinese cuisine
a single cooking method or a combination of wet and dry cooking methods. Many cooking techniques involve a singular type of heated cooking or action
Chinese_cooking_techniques
Transformation of raw ingredients into a food like product, or of food into other forms
processing takes many forms, from grinding grain into raw flour to home cooking and complex industrial methods used in the making of convenience foods
Food_processing
Traditional Chinese dish
by the owner of Jiuhualou Restaurant in Jinan in the late 1800s. After blanching pork intestines, it will be sour, sweet, fragrant, spicy, salty, soft
Braised intestines in brown sauce
Braised_intestines_in_brown_sauce
cooking. The term kappō [ja] (割烹; lit. "cutting and boiling (meats)") is synonymous with "cooking", but became a reference to mostly Japanese cooking
Japanese_cuisine
Soy product from Java, Indonesia
freezer immediately after incubation or other processing steps such as blanching. In the refrigerator or freezer, stacking of tempeh should be minimized
Tempeh
Species of edible plant
trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which
Celery
Type of filled pasta
popular appetizer and snack food. Ravioli are commonly encountered in the cooking of Nice, the broader Côte d'Azur, and the surrounding regions in the south
Ravioli
French salad with anchovies or tuna
highly influential 1961 American cookbook Mastering the Art of French Cooking included a recipe that incorporated a potato salad, green beans, both tuna
Salade_niçoise
Chinese noodle dish
length, and separating into serving portions. The cooking process of the noodles consists of blanching in hot and cold water multiple times, though some
Mee_pok
Kitchen utensil
make jellies and cook vegetables in the tradition of a normal steamer or blanching for freezer storage. They have been used as emergency distillation units
Steam_juicer
Deep-fried strips of potato
In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook the fries through. This
French_fries
Cooking by immersion in reduced amounts of hot oil
discover methods of decreasing its formation. It has been observed that blanching, pre-soaking food in either distilled water or acidulated water and lowering
Shallow_frying
Indonesian noodle soup dish
ingredients in boiled hot water, in similar fashion as blanching. It refers to the method of softening and cooking the noodle before simmering in coconut milk soup
Mie_celor
Species of edible plant
Neapolitan Culture, Cuisine, and Cooking (Rowman & Littlefield, 2018), p. 67. Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins
Rapini
Cuisine originating from Shanghai, China
ribs paired with small and thin rice cakes, which are cooked through oil blanching and simmering. The pork ribs have a golden color, a crispy surface, and
Shanghai_cuisine
American Chinese dish
2023-05-25. "Stir-Fried Chinese Broccoli and Chicken With Hoisin Recipe". NYT Cooking. Retrieved 2023-05-25. "What is Chinese Brown Sauce?". Fly By Jing. Retrieved
Chicken_and_broccoli
Traditional dish in Normandy cuisine
a tripière (a special earthenware pot for cooking tripe). Some sources include a large quantity of blanched beef fat. This was covered and hermetically
Tripes_à_la_mode_de_Caen
Culinary knife cut
brunoise are carrots, celery, leeks, and turnips. The diced vegetables are blanched briefly in salty boiling water, then submerged in salted ice water for
Brunoise
Sauce made of egg, butter, and lemon
1907, pp. 22–23. David, Elizabeth (1 February 1999). French Provincial Cooking. Penguin Publishing Group. p. 136. ISBN 978-1-101-50123-8. Irma S. Rombauer;
Hollandaise_sauce
Culinary traditions of the Philippines
others. Mexicans and other Latin Americans also brought various Spanish cooking techniques, including sofrito, sausage making (longganisa, despite more
Filipino_cuisine
Ilocano (Filipino) dish of mixed vegetables
can be added near the end of the cooking time. Dinengdeng — similar Ilocano vegetable dish Kinilnat — Ilocano blanched vegetable salad Sinabawang gulay
Pinakbet
Species of flowering plant in the carnation family
The young leaves and flowers of red campion are edible, although cooking or blanching is recommended to remove the bitter aftertaste. Nicholas Culpeper
Silene_dioica
Cream-based soup of French origin
it is necessary to do several separate and repeated cookings, before giving it the final cooking and perfection," before adding that "we call fish bisque
Bisque_(food)
Culinary traditions of Madagascar
tomato-based, while in coastal areas coconut milk is often added during cooking. In the arid southern and western interior where herding zebu is traditional
Malagasy_cuisine
Season of television series
professionalism to win. Ramsay's comment: "Claudia can speak four languages, but cooking definitely isn't one of them." 334 4 "Gimme an H!" October 19, 2023 (2023-10-19)
Hell's Kitchen (American TV series) season 22
Hell's_Kitchen_(American_TV_series)_season_22
Fast-cooking rice
reduce cooking time. Instant rice is made using several methods. The most common method is similar to the home cooking process. The rice is blanched in hot
Instant_rice
Snack food containing a mixture of nuts
may be salted, roasted, cooked, or blanched. In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian farka, tarts
Mixed_nuts
Filipino seafood dish
preparation method native to the Philippines. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus)
Kinilaw
Korean tofu and stir-fried kimchi dish
with cooking oil, then the kimchi, the green chili, the onions, and a drizzle of sesame oil are added sequentially. Mo-dubu (firm tofu) is blanched, sliced
Dubu-kimchi
Species of flowering plant in the family Asparagaceae
known as kurilo or jhijhirkani. White asparagus is produced by applying a blanching technique while the asparagus shoots are growing: the shoots are covered
Asparagus
Chinese regional cuisine
in all Chinese cuisines), Teochew people also use fish sauce in their cooking. Teochew chefs often use a special stock called siang teng (上汤; 上湯; shàngtāng)
Teochew_cuisine
French cuisine
The cooking of Provence is based around fresh, local produce including garlic, olive oil, tomatoes, fish, vegetables, fruit, and goat's cheeses. Meat
Cuisine_of_Provence
Heat from a current in an electric conductor
foods. The potential applications of ohmic heating range from cooking, thawing, blanching, peeling, evaporation, extraction, dehydration, and fermentation
Joule_heating
Chinese halal tripe dish
simply blanched in boiling water rapidly. Despite its simplicity, the dish is a test of a cook's ability, requiring experience and advanced cooking skills
Baodu
Chinese roast duck dish
30-second intervals. In open-oven style, the fat is usually melted during the cooking process, so the skin is crispy.[citation needed] Peking duck is traditionally
Peking_duck
Dish of ingredients cooked in liquid
suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock
Stew
Salt-cured pork usually made from pork belly
Retrieved December 3, 2009. Nathalie Dupree (March 1, 2004). New Southern Cooking. University of Georgia Press. pp. 321–. ISBN 978-0-8203-2630-6. Retrieved
Salt_pork
Emulsified butter sauce
fish, vegetables and eggs. The authors of Mastering the Art of French Cooking (1961) comment, "Warm, thick, creamy, and butter-coloured, beurre blanc
Beurre_blanc
since its introduction into the cuisine. The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (솥) or musoe sot
Korean_cuisine
Green peas that have dried out naturally
Russell, Adrian C; Koolaard, John P (2001). "Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars". Journal of the Science
Marrowfat_peas
Indonesian salad dish
(Indonesian or Betawi) is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and
Gado-gado
14th century English guide to cooking
The Forme of Cury (The Method of Cooking, cury from Old French queuerie, "cookery") is an extensive 14th-century collection of medieval English recipes
The_Forme_of_Cury
Flowering plant species in the carrot family
the sea coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients
Fennel
Christmas dish
alcohol was often added to enrich the fruitiness of the flavour. Medieval cooking commonly employed figs in both sweet and savoury dishes. One such dish
Figgy_pudding
Piglet fed on its mother's milk
comments, "the Romans certainly liked sucking pig". In her 1985 Food and Cooking in Roman Britain, Jane Renfrew writes, "Sucking pig was roasted in the
Suckling_pig
Savoury dish
ingredients are potatoes, onions and cooking liquid. The dish, cooked slowly in a low oven, gradually absorbing the cooking liquid, has a crisp top layer of
Pommes_boulangère
Soy-based food used as a protein source
component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute. Nutritionally, tofu is low in calories
Tofu
Edible oilseed obtained from poppy
color of poppy seeds is important in some uses. According to The Joy of Cooking, "the most desirable come from Holland and are a slate-blue color." When
Poppy_seed
Species of plant
oxalates need to be removed by blanching the leaves in hot water for one minute, then rinsing in cold water before cooking. It thrives in hot weather, and
Tetragonia_tetragonioides
Korean fish and vegetable dish
(Korean: 강회) is a variety of hoe dish of rolled and tied ribbons made with blanched vegetables such as minari (Oenanthe javanica) and silpa (thread scallions)
Ganghoe
American cooking show
Amy Schumer Learns to Cook is an American cooking show starring Amy Schumer and Chris Fischer, which follows Schumer learning to cook from her husband
Amy_Schumer_Learns_to_Cook
Meat from duck
In cooking and gastronomy, duck or duckling is the meat of any of several species of bird in the family Anatidae, found in both fresh and salt water.
Duck_as_food
French dish
every ten minutes until the outside is golden and crisp. At the end of the cooking period, the dish is unmoulded and forms a cake 15 to 20 centimetres (6
Pommes_Anna
Cuisine of Malay people
moist-heat cooking methods includes terms such as tanak (cooking in a pot, especially rice), jerang (boiling or simmering), celur (blanching or dipping
Malay_cuisine
Cooking utensil in the form of a wire basket on a long handle
soups, stocks and boiling water. It is a handy tool for skimming stocks, blanching vegetables and deep frying foods. This kitchen utensil is most often used
Spider_(utensil)
Culinary traditions of Vietnam
chili, soy sauce, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much
Vietnamese_cuisine
Indonesian raw vegetable salad
Sundanese Vegetables with Shrimp Paste Chili Relish - Daily Cooking Quest". Daily Cooking Quest. Archived from the original on 2022-02-19. Retrieved 2017-12-23
Lalab
are foods that are baked twice in their preparation. Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal
List_of_twice-baked_foods
6th episode of the 2nd season of The Bear
High-Key Fashion Television". Esquire. Williams, Spencer (August 26, 2024). "Cooking with Style: The Secret Ingredients Behind The Bear's Emmy-Nominated Costumes"
Fishes_(The_Bear)
Species of tree
and sweets. The skin of raw peeled chestnuts can be removed by quickly blanching the nuts after scoring them by a cross slit at the tufted end. Once cooked
Sweet_chestnut
1914 cookbook by Gringoire and Saulnier
conventional or standard names for the combinations used in classical cooking. It follows the structure of Escoffier's original to simplify cross-referencing
Le_Répertoire_de_la_cuisine
Korean dish of soybean paste stew
main difference between Korean-style stew and soup is in the method of cooking and serving. Jjigae is thicker, has more ingredients, and is largely served
Doenjang-jjigae
Species of bivalve
distinguished from himejako, which is made from Tridacna gigas. Geoduck before cooking at a Chinese restaurant in Sunnyvale, California Cooked geoduck (right)
Geoduck
Culinary traditions of Jamaica
French cooking techniques which have been adopted include sautéing, blanching, braising, rotisserie and flambéing with rum. A traditional cooking tool used
Jamaican_cuisine
Culinary traditions of Russia
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in
Russian_cuisine
Type of dim sum
Vietnamese, Thai and Southeast Asian cuisines. The wrapper, fillings, and cooking technique vary by region but are generally filled with vegetables or ground
Spring_roll
Food animal
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a
Goose_as_food
Flowering plant in the daisy family
cut out before cooking to prevent bitterness. Belgium exports chicon/witloof to over 40 countries. The technique for growing these blanched endives was accidentally
Chicory
Stuffed dishes in Middle Eastern cuisine
sumac-flavored grape syrup. Dried apricots and blanched almonds are added to the pot near the end of the cooking process. Armenian stuffed apples are made
Dolma
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