Transcript Blanching - Subharti College Of Hotel Management

Prepared By: Dr. Shiv Mohan Verma
Blanching is a process of food preparation
wherein the food substance, usually a
vegetable or fruit, is plunged into boiling water
,removed after a brief, timed interval and
finally plunged into iced water or placed under
cold running water (shocked) to halt the
continuing cooking process.
Prepared By: Dr. Shiv Mohan Verma
There are two ways of blanching in water:
1-Place the item in cold water, bring to a boil and simmer
briefly, Cool the item by plunging into cold water. The
idea is to dissolve out blood, salt, and impurities from
certain meats and bones.
2-Place the item in rapidly boiling water and return the
water to the boil. Remove and cool in cold water. The
purpose is to preserve the color and destroy harmful
enzymes in vegetables, or to loosen skins of tomatoes,
peaches and similar item for easier peeling.
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Prepared By: Dr. Shiv Mohan Verma
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Blanching loosens the skin on some fruits or nuts, such as
onions, tomatoes, plums, peaches, or almonds.
Blanching enhances the flavor of some vegetables, such as
broccoli by releasing bitter acids stored in the cellular
structure of the food.
Blanching enhances the color of some (particularly green)
vegetables by releasing gases trapped in the cellular
material that obscure the greenness of the chlorophyll. Since
blanching is done - and halted quickly, the heat does not
have time to break down chlorophyll as well.
Blanching kills off bacteria and enzymes present in foods,
thus delaying spoilage. This is often done as a preparatory
step for freezing and refrigerating vegetables.
Prepared By: Dr. Shiv Mohan Verma
Steaming is a method of cooking using steam. Food is
cooked in the steam produced by a boiling liquid
(rather than placing the food itself in the boiling
liquid). Steaming relies on the steam produced being
under pressure. The amount of pressure produced is
determined by the type of equipment used.
 It is a preferred cooking method for health conscious
individuals because no cooking oil is needed, thus
resulting in a lower fat content. Steaming also results in
a more nutritious food than boiling because fewer
nutrients are destroyed or leached away into the water
(which is usually discarded). It is also easier to avoid
burning food when steaming.
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Prepared By: Dr. Shiv Mohan Verma
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Steaming is mostly used for vegetables. It
cooks them rapidly without mixing and
minimizes the dissolving away of nutrients
occurs when vegetables are boiled.
Steamed food is easily digested; steaming
retains most of the nutrients and flavor. While
steaming pour enough water and have the
water boiling, if the water is evaporating add
only, boiling water to replenish.
Prepared By: Dr. Shiv Mohan Verma
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Braising (from the French “braiser”) is to cook
covered in a small amount of liquid, usually
after preliminary browning. The meat is
usually browned first using a dry-heat method
such as pan-frying. A desirable taste and flavor
can be obtained to the product and the sauce.
Braising also refers to cooking some vegetables
such as cabbage at low temperature in a small
amount of liquid, without first browning in fat,
or with only a light preliminary sauting.
Prepared By: Dr. Shiv Mohan Verma
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Uniform cooking. The heat strikes the braising
pot on all sides not just the bottom.
Less attention is required. Foods braise at a
low, steady temperature without having to be
checked constantly.
Range space is free for other purposes.
Prepared By: Dr. Shiv Mohan Verma