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

311K views · 1.4K reactions | Etazini: La mezon blanch admèt te gen yon "banm ma ba w" nan konvèsasyon Prezidan Trump te genyen ak nouvo lidè Ikrèn nan Volodymyy Zelensky nan mwa jiyè pase a. Pandanstan, depite Demokrat yo nan Chann dè reprezanatan an ap kontinye pwosesis pou mete Prezidan Donald Trump ann akizasyon epi destitye l sou pouvwa a. Plis detay ak Lyonel Desmarattes. https://www.voanouvel.com/ | VOA Kreyòl | Facebook

8.7M views · 12K reactions | The secret for perfect roasted chestnuts? Blanch chestnuts in boiling water 2 minutes and drain. Bake at 180°C/360°F for 45 minutes! How to peel chestnut skin easily: the hack to try right now! So here's the best way to prepare chestnuts so their shells and icky hairy skins come off with the minimum of fuss! | Cookist Wow | Facebook