Ryöppäys

Ryöppäys is a Finnish term that refers to the act of scalding or blanching, typically food items. This culinary technique involves briefly immersing food in boiling water or hot steam, followed by an immediate plunge into ice-cold water. The primary purpose of ryöppäys is to halt the cooking process, preserve the food's color and texture, and sometimes to loosen skins or prepare vegetables for further cooking or preservation.

In the context of preparing vegetables, ryöppäys can help to deactivate enzymes that cause spoilage or undesirable changes in flavor and color. For example, blanching green beans or broccoli before freezing helps them retain their vibrant green hue and crispness. For some fruits and vegetables, like tomatoes or peaches, ryöppäys is used to easily remove their skins before canning or other preparations. It can also be employed to reduce bitterness in certain vegetables, such as cabbage or Brussels sprouts. The rapid cooling in ice water is crucial to shock the food and stop the enzymatic action initiated by the heat. This process is a common step in many food preservation methods and recipes.