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Encyclopedia > Blanching
Wikibooks
Wikibooks Cookbook has an article on
The first step in blanching green beans
The first step in blanching green beans

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File links Download high resolution version (2272x1704, 1473 KB) en: Description: Blanching common beans. ... Image File history File links Download high resolution version (2272x1704, 1473 KB) en: Description: Blanching common beans. ...


Uses of blanching

  • Peeling Blanching loosens the skin on some fruits or nuts, such as onions, tomatoes, plums, peaches, or almonds.
  • Flavor Blanching enhances the flavor of some vegetables, such as broccoli, by releasing bitter acids stored in the cellular structure of the food.
  • Appearance Blanching enhances the color of some (particularly green) vegetables by releasing gases trapped in the cellular material that obscure the greenness of the chlorophyll. Since blanching is done - and halted - quickly, the heat does not have time to break down chlorophyll as well.
  • Shelf life Blanching neutralizes bacteria and enzymes present in foods, thus delaying spoilage. This is often done as a preparatory step for freezing and refrigerating vegetables.

Blanching can also describe deep frying in oil at a lower temperature as with the initial cooking of chips. This article refers to the plant. ... Shelf-life is the length of time that corresponds to a tolerable loss in quality of a processed food. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Neuraminidase ribbon diagram An enzyme (in Greek en = in and zyme = blend) is a protein, or protein complex, that catalyzes a chemical reaction and also controls the 3D orientation of the catalyzed substrates. ... A Deep-fried Twinkie Deep-frying is a cooking method whereby food is submerged in hot oil or fat. ...


Blanching also weakens the structure of vegetables rendering them softer than fresh, this is beneficial for canning vegetables where the air in vegetables needs to be minimal. For other uses, see Canning (disambiguation). ...


Template:References: N.W. Desrossier The technology of food preservation. AVI Publishing, 1965 p. 150-151


Effects on vitamins

[information needed]

uuuuuuuuuuuuuuuuuuummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm Cooking is the act of preparing food. ... Some examples of baked food. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... “Roast” redirects here. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Pressure cooking is a method of cooking things at high heat without boiling them. ... In a pressure frying, meat is heated to cooking temperatures but pressure is held high enough that the water within is prevented from boiling off. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... For other uses, see Canning (disambiguation). ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... For other uses, see Pickle. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... For other uses, see Fermentation. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ... Image File history File links Question_book-3. ...



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