blanching artichoke hearts in brothBlanching artichoke hearts in chicken broth for my Grilled Chicken Orzo










© 2012
Lauren McElroy

Cooking Method

Blanching is a cooking method where usually vegetables (sometimes fruits) are placed into boiling water for a brief amount of time (usually no more than 1 mintue). This partially cooks the vegetable. After being removed from the boiling water, they can be placed into an ice bath (ice water) to "shock" them which helps seal in the bright color.

Nuts such as almonds, pistachios or peanuts can be blanched to help soften the shell and make it more easy to remove.

Blanching is a cooking term used in Chinese stir-frying. The vegetables are partially cooked via blanching before being stir-fried in a wok with the rest of the ingredients, ensuring the vegetables are al dente but not soft.

blanch vegetables
Blanching bamboo shoots using a strainer in a large flat wok filled with hot water.


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