Blanching

Blanching is a step in cooking, pronounced chāo shuǐ.

Blanching refers to heating preliminarily processed ingredients in boiling water until they are half-cooked or fully cooked, then removing them for further cooking or seasoning.

Blanching is an indispensable step in cooking, especially for cold mixed dishes. It plays a crucial role in the color, aroma, and taste of dishes, particularly their color.

Most vegetables and meat ingredients with fishy or gamey odors require blanching.

Operations

Blanching in Boiling Water

Blanching, or briefly boiling ingredients, involves heating water in a pot and then adding the raw ingredients. Once added, stir them promptly. Keep the time short to avoid overcooking.

This method is primarily used for plant-based ingredients, such as celery, spinach, and asparagus. Pay close attention to the heat level and timing during blanching; if left too long, the color will fade, and the texture will lose its crispness and tenderness. Therefore, remove the ingredients from the pot and cool them immediately as soon as the water begins to simmer.

• Leafy vegetables should be blanched before being sliced to minimize nutrient loss.
• When blanching, use ample water and high heat so that the water returns to a boil quickly after the ingredients are added. For leafy greens, remove them as soon as the water is lightly boiling.
• After blanching, vegetables should be immediately shocked in cold water and drained to prevent them from turning yellow or becoming mushy due to residual heat.
• To maintain a vibrant green color, you can add a small amount of salad oil, such as peanut oil, corn oil, or soybean oil, to the blanching water.

Blanching in Cold Water

Blanching in cold water involves placing the ingredients into the pot simultaneously with cold water. The water level should cover the ingredients, which are then brought to a boil. The purpose is to cook the ingredients through, making them ready for further processing.

Ingredients with larger volumes, such as potatoes and carrots, are difficult to cook through and require a longer boiling time.

Some animal-based ingredients, such as pork belly, tripe, and oxtongue, are also placed in cold water to heat until cooked before undergoing further processing. Animal-based ingredients intended for soups should also be added to cold water. This allows nutrients to gradually leach out during the heating process, resulting in a rich and flavorful broth. Using hot water would cause proteins to coagulate immediately.

• The amount of water added to the pot should not be excessive; it should just cover the ingredients.
• During the gradual heating process, the ingredients must be stirred frequently to ensure even heating and achieve the desired result of blanching.

Additional Notes

• Blanching can sometimes cause some unstable, water-soluble nutrients within the ingredients to leach out. In particular, water-soluble vitamins in fresh vegetables are more prone to loss.
• Animal-based and plant-based ingredients should be blanched separately; ingredients with strong color and flavor should be separated from those with mild color and flavor; and large pieces should be blanched separately from small ones to prevent flavor transfer.
• After blanching animal-based ingredients, the cooking liquid can be skimmed of foam and clarified, then used as a fresh stock.

Blanching Meat

• Meat should be blanched in boiling water until it changes color. Once removed, drain off the water before proceeding to the next cooking step.
• After blanching, rinse the meat to remove any blood foam and residue. Be sure to use warm water for rinsing; otherwise, the thermal shock of cold water will cause the meat to contract, trapping the impurities and making them difficult to wash away.

Blanching Green Vegetables

• When washing leafy greens, add a pinch of salt to the water to help remove any insects.
• After blanching, immediately plunge the greens into cold water to preserve their color and crisp texture. If you skip this step, residual heat will cause them to lose their crispness and become mushy.