Blansírozott

Blansírozott is a culinary term derived from the French word "blanchir," meaning to whiten or make pale. In cooking, it refers to the process of briefly immersing food in boiling water or hot fat, followed immediately by plunging it into ice-cold water. This rapid cooling, known as an ice bath, is crucial for halting the cooking process.

The primary purposes of blanching are varied. It is often used to loosen the skins of fruits and vegetables, such as tomatoes or almonds, making them easier to peel. Blanching can also help to preserve the vibrant color and crisp texture of vegetables, especially when they are intended for freezing or further cooking. By deactivating enzymes that cause spoilage and nutrient loss, blanching can extend the shelf life of produce.

In some preparations, blanching is employed to remove or reduce strong flavors or bitterness from ingredients. For instance, certain types of kale or cabbage might be blanched to mellow their taste. It can also be a preliminary step in other cooking methods, like sautéing or stir-frying, ensuring a more even cook. The duration of blanching is typically very short, ranging from mere seconds to a few minutes, depending on the type and size of the food item.