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Recipes

Blanching

Blanching is a cooking technique where you briefly submerge food, usually vegetables or fruits, in boiling water. This quick scalding helps preserve the food’s natural flavor, color, and nutrients. It’s often used as a pre-treatment for canning, making it easier to peel tomatoes, for example. Blanching can also be a first step before further cooking, such as when preparing asparagus or green beans for sautéing. To blanch, use a pot deep enough to fully submerge the food in the boiling water.

 

Kitchen Guide

Cooking Techniques

September 29, 2023

Cooking Techniques, or more formally, Culinary Techniques, is an art of transforming raw ingredients into culinary delights using a variety of methods. From dry-heat techniques like roasting and grilling, which use air and high temperatures for crispy textures, to moist-heat techniques like braising and steaming, which rely on water for tender results, each approach offers unique ways to manipulate heat and ingredients. This exploration of Cooking Techniques (Culinary Techniques) will equip you with the knowledge to confidently create delicious meals.

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