Blanching
Brief cooking in boiling water followed by ice bath.
What You're Doing
Briefly cooking food in boiling water, then immediately transferring to ice water to stop the cooking process. This sets color, partially cooks the item, and can loosen skins for peeling.
Visual Cues
Look for these signs to know your technique is working:
- Water at rolling boil before adding food
- Color becoming brighter (vegetables)
- Just tender when tested with knife
- Quick transfer stops cooking immediately
Why It Works
Brief exposure to high heat denatures enzymes that cause color loss and texture changes. The ice bath halts all cooking immediately, preserving the exact level of doneness achieved.
Failure Modes
Avoid these common problems:
- Water not at full boil - uneven cooking
- Too much food at once - temperature drops
- Delayed ice bath - overcooking continues
- Insufficient salt - bland results
Requirements & Guidelines
- Water at rolling boil
- Have ice bath ready
- Don't overcrowd pot
Technical Details (CKL)
pot "stock pot" 4l
heat pot to 100C
apply "water" to pot
apply "vegetables" to pot
wait 2min