In this post, our focus is on blanching. We will address certain questions including: What is blanching? Which foods are normally blanched? What are the conditions or requirements for blanching? What is the importance of blanching? In addition, we will evaluate how the blanching of foods has an impact on a food’s nutritional value.
What is blanching?
Blanching involves the temporary immersion of a food before its transfer into cold water temporarily. Notably, it is more of a food preparation method than a cooking method. This food processing method is mainly done prior to cooking.
Which foods should you blanch?
Fruits e.g. berries, avocadoes vegetables e.g. potatoes, beans, cauliflower, broccoli, tomatoes, celery, asparagus and nuts are the foods that are most frequently blanched, each for different reasons.
Temperatures required for blanching
Blanching is usually done for short time periods. The particular time periods vary with the food being blanched or type of recipe. However, blanching time periods generally range between 30 seconds to a minute.
What is the importance of blanching?
- Enhances a food’s colour-Blanching enhances the colour of various foods. For example green vegetables acquire a green colour.
- Improves a food’s texture-Through blanching the tough fibres in vegetables and fruits are softened making them easier to digest.
- Leads to the destruction of unwanted micro-organisms -The high heat employed in the process destroys bacteria and other micro-organisms that can cause food poisoning.
Blanching and impact on a food's nutritional value
Leaving the food in hot water for too long can lead to nutrient losses and inactivation of enzymes while leaving it for too long in cold water can cause the food to be mushy. It is important while using this method that time periods be followed as required so that food is well-processed. Typically, exceeding the required time periods for blanching affects water soluble nutrients such as the B Vitamins and Vitamin C.
Blanching is the temporary immersion of a food in hot water before its transfer into cold water temporarily. It is mainly used for vegetables, fruits and nuts. It improves a food’s appearance and destroys microorganisms. It is important that the recommended time periods for blanching be followed carefully to avoid unwanted outcomes.
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