Hints, Tips & Food Facts

Three Chiles

 

 

 

Blanching

Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes), and to heighten and set color and flavor (as with vegetables before freezing).  First immerse the food into boiling water for 1-2 minutes, and then immediately plunge into ice cold water to stop the cooking process.

 

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