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Process: Blanching

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Blanching is using boiling water (either by plunging food in boiling water or by placing food in cold water and then bringing to the boil) to achieve one of a number of things. These include: whitening the food, retaining its colour, loosening the skin, removing flavours that would be too strong or destroying bacteria before freezing. It is important to stop the cooking quickly. The blanched food is dropped in small amounts into a large bowl of iced water. Here the cook demonstrates blanching some vegetables.

Further pictures - Blanching

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poppy from Avon tried eggs