Blanching works by quickly cooking the food and then quickly stopping the cooking progress. This is usually stopped using ice water.
Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
Blanching when cooking, is scalding vegetables and then putting them in ice water to preserve color. Blanching concerning health is the loss of color in skin due to transient ischemia.
All vegetables don't have the same texture, or thickness, of the outer surface.
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blanching
blanching vegetables makes the vegetables have better texture and taste and they can last longer when wrapped tightly and put in the freezer. if you need additional information, GO SEARCH IT UP ON GOOGLE YOURSELF INSTEAD OF RELYING ON OTHER PEOPLE TO DO THE ANSWERING FOR YOU! biatch...
Blanching inactivates enzymes that are naturally found in vegetables. Inactivating the enzymes prevents flavor, color, and nutritional degradation while the vegetables are in the freezer.
AnswerA quick boil, or blanching, destroys the enzymes that cause the loss of nutritional value and flavor when vegetables are frozen.
When preparing vegetables for freezing, it's called "blanching". To blanch raw vegetables for freezing, let them boil for one to three minutes, depending on the vegetable. Then drain and place in cold water to stop the cooking process before placing them in air tight freezer bags.
so that it stops them from going mushy, to retain nutrients and to retain colour
Blanching is most commomly used to prepare vegetables for freezing. It is simply scalding, boiling or steaming a vegetable briefly - a couple of minutes - to stop enzymatic action before freezing, but without actually cooking the vegetable.