IGNOU MFN 7 2017 - Blanching and Braising

Question

Blanching and Braising

16 Feb 2018

Answer :

Word Count : 478

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,

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