geblanceerde

Geblanceerde is a Dutch term that translates to "blanched" in English. It refers to a cooking process where food, typically vegetables or nuts, is briefly immersed in boiling water and then quickly cooled in ice water. This rapid temperature change serves several purposes. Blanching helps to preserve the color and texture of vegetables, preventing them from becoming overcooked and mushy when subsequently frozen or used in other preparations. It also deactivates enzymes that can cause spoilage and degradation, thereby extending the shelf life of the food. For nuts, blanching removes the skins, which can sometimes impart a bitter flavor and hinder absorption of other flavors. The process is a common preliminary step in many culinary techniques and is often the first stage in preparing ingredients for a wide range of dishes. The duration of blanching varies depending on the type of food, but it is generally a very short period, typically ranging from 30 seconds to a few minutes.