blanching

Definition

Briefly plunging food into boiling water then shocking it in ice water to halt cooking—a thermal one-night stand that sets color, loosens skins, or par-cooks vegetables. It's the culinary equivalent of hitting pause.

Example Usage

Blanch those green beans for two minutes then shock them so they stay bright green for plating.

Origin

From French 'blanchir' (to whiten), though ironically it often brightens green vegetables

Fun Fact

Blanching tomatoes for exactly 30 seconds makes their skins slip off like silk pajamas, turning peeling from tedious to satisfying.

Source: Classical French cooking technique terminology

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