Blanching is the French method of scalding or rapidly boiling food to brighten and set the color of produce like asparagus or green beans. Fruit like peaches or tomatoes can also be blanched to loosen and slip off the skin.
Vegetables or Fruit Cold
- Prepare food that is to be blanched by rinsing and trimming, if necessary
- Bring a pan of water to a full, rolling boil
- Gently place the prepared food into the boiling water for 30 seconds to 2 minutes
- Drain; rinse the food in cold water immediately