Blanching and Braising
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
Both methods are recognized techniques of cooking and are basically the same – cooking and tenderizing ingredients in some liquid. The main differences lie in the amount of liquid used and the intensity of the heat applied. The method you want to use will often be dictated by the ingredients.
Boiling, as used in common parlance, is a pretty straightforward moist-cooking method – you bring a potful of water to boil, perhaps with some salt, and cook the ingredients until done. But when you look at it more closely, a slew of possibilities open up.
Should the water
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