What is it when cooking?
Blanching is a cooking process to improve the color, taste and texture of vegetables. Blanchered vegetables are cooking quickly in boiling water or steaming before shocking by throwing into a cold bath that arrests the cooking process. After blanching, vegetables can be administered on plates of crust, frozen or used in food preparation. There are a number of reasons why the chef for the vegetables of the blanch, and it is easy to learn.
When food needs to be peeled, blankets make this process easier. Tomatoes, almonds, Fava beans and other meals can be blanchered to release their peel. Blanching can also increase the taste of food and help the food maintain its color as it cooks. Blancher and peeled foods can be used immediately or retained in the freezer. In the case of vegetables and fruits treated with pesticides treated, blankets are an excellent way to remove the bark without converting chemicals to the edible part of the fruit.
It is highly recommended before the frost of food. Blanlanching neutralizes BakteRie and enzymes in food that could cause it to spoil. In addition, the blankets will ensure that the food remains fresh, tasty and colored in the freezer instead of allowing it to be gray out. Usually, a small amount of salt is added to the Blanskin water because it promotes maintenance.
For food preparation, blankets are very useful. Chefs who make frying or similar food that include the use of foods that have different cooking times can be foods blank to remain fresh and tasty. By converting blankets into parbroiling, the chef can also shorten the time to cook food. In busy restaurants, blankets are used in the setup of the cooking station to ensure that it has an attractive looking food ready for passing throughout the evening.
Blanched foods can also be eaten from hand. Vegetables on plates Crudité is often blanched because the blananting keeps them pAbout the whole evening crunchy and fresh. For things like broccoli and carrots that can be eaten raw and cooked, blankets dry the raw edge of food and leave it sharp in the texture.
If you want to blank food, everything you need is a pot of boiling water, an ice bath and a slotted spoon or a removable steam tank. Soak the vegetables, which you blaan into water until they are barely cooked, and then quickly throw them into an ice bath or run on cold water. Allow the vegetables to drain and use as needed.