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