Passing an ingredient through boiling water and then halting cooking with an ice bath.

What are the fundamentals of blanching?

Blanching is a cooking technique that involves briefly immersing food, usually vegetables or fruits, in boiling water or steam and then rapidly cooling them in ice water.

  • Blanching is done to partially cook, preserve color & texture, or help release the skin of an ingredient.

Why the ice bath?

It halts the cooking process and prevents overcooking, which is when pigments seep out of an ingredient, making it dull again.

Color change science: Raw vegetables’ dull color is due to the layer of gas between the pigment and the skin. Blanching them releases that gas, allowing the pigment to reach the surface of the vegetable.

🍳 Kitchen Tool: Pot & Ice Bath
🔥 Heat Type: Water Conduction
🌡️ Water/Pan Temperature: 212°F/100°C, then 32°F/0°C
🧪 Food Reaction(s):

Example foods

  • Vibrant green pesto
  • Blanched asparagus
  • Peeled tomatoes

Blanching in Action