To briefly plunge vegetables or fruit into boiling water, before dipping into iced water in order to halt the cooking process. Blanching is used to soften, to remove strong flavour and to partly cook.
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[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/blackberry
[7] https://www.gourmed.net/en/glossary/blood-orange
[8] https://www.gourmed.net/en/recipes/all-recipes/eggplant-salad-melitzanosalata
[9] https://www.gourmed.net/en/recipes/all/sandwich-chicken-and-bacon
[10] https://www.gourmed.net/en/recipes/all-recipes/sweet-and-spicy-cheese-pies
[11] https://www.gourmed.net/en/recipes/quick/eggs-scrambled-eggs-fresh-tomato-and-parsley-strapatsatha
[12] https://www.gourmed.net/en/recipes/moroccan-beef-stew
