Cooking/Blanching

< Cooking

HomePage | Recent changes | View source | Discuss this page | Page history | Log in |

Printable version | Disclaimers | Privacy policy

Blanching is a cooking technique by dunking the food items in boiling water for a very brief period of time. The items are removed quickly before they are overcooked.

In Cantonese cooking, this technique is used extensively with food that can be ruined by overcooking. Examples include greens, live shrimps, squids, cuttlefishes, and some noodles etc.