Blanching is to plunge food (typically vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process.

Blanching helpsĀ to loosen skins (like with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing).

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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