What does the process of ‘blanching’ involve?

Blanching involves cooking food briefly in boiling water. This technique is commonly used to partially cook vegetables, allowing them to retain their vibrant colors and nutrients while also softening their texture slightly. The process typically includes immersing the food in boiling water for a short period, followed by rapid cooling in ice water, which stops the cooking process. This two-step method helps preserve the quality of the food and is often utilized before freezing or in preparation for further cooking methods.

Other cooking processes such as soaking in cold water, frying quickly at high heat, or roasting in the oven serve different culinary purposes and do not align with the defining characteristics of blanching, which specifically focuses on the brief immersion in boiling water.