Blansírozás

Blansírozás is a French culinary technique involving briefly submerging food in boiling water, followed immediately by plunging it into ice-cold water. This rapid temperature change is known as shocking or refreshing the food. The primary purpose of blansírozás is to stop the cooking process after a brief blanching period.

The technique is commonly used for vegetables. Blanching helps to set the color, preserve nutrients, and remove any raw taste or bitterness. For instance, green vegetables like broccoli or green beans are blansírozott to retain their vibrant green hue and crisp texture when later cooked by other methods or frozen. It also loosens the skin of certain fruits and vegetables, such as tomatoes or peaches, making them easier to peel.

In addition to vegetables and fruits, blansírozás is also applied to nuts and seeds to facilitate the removal of their skins. For meats, it can be used to remove impurities, excess fat, or to prepare them for further cooking. The short exposure to boiling water denatures enzymes that can cause spoilage and discoloration, particularly in frozen foods. The subsequent ice bath halts enzyme activity and prevents overcooking, ensuring the food maintains its desired texture and quality.