Why blanch? Blanching is one of the fastest methods of heat treatment of food. By briefly immersing vegetables or some fruit in boiling water and then in very cold water, we retain their full flavor, natural color and crunchiness. Blanching helps preserve the texture of seafood and other delicate ingredients. Additionally, thanks to blanching, we maintain vivid colors (especially of vegetables). In addition, it makes it easier to peel or remove the skin from certain ingredients, such as tomatoes

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