Definition: Blanching is a process whereby the food is briefly plunged in boiling water for a moment. Sometimes it is then immediately transferred to ice water to stop the cooking process. This technique is commonly used with Chinese vegetables prior to stir-frying. The goal is to bring out the color and flavor of the vegetable without overcooking.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Also Known As: Parboiling
