The culinary term to describe the immersion of a raw or uncooked food item in boiling water in order variously to whiten it, preserve its colour, soften it, aid removal of skin or reduce its intensity of flavour or...

Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under...