Blanching
Blanching |
Baking
| Barbecueing
| Blanching|
Frying
| Grilling
| Pressure cooker
cooking | Roasting
| Steaming
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Vegetables such as spinach or cabbage are often blanched, as this takes away the bitter taste which can sometimes be found in these foods. Tomatoes, peaches, nectarines and almonds are much easier to peel when they have been blanched. Send us your recipes
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Fruit
and vegetables are often blanched when they are fresh, this involves
putting them very quickly in boiling water and then in ice water
to stop the cooking process. The food can then be frozen, thus
preserving more of the vitamins and colour. 
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