Because they are striped
The thermal shock in blanching brings about different chemical changes. Chemical changes include the release of robust acids found in vegetables such as cabbage and broccoli. Blanching immediately stops the cooking process and allows the retention of certain nutrients. It boosts color, making the appearance of blanched food look shiny and bright. It deactivates enzymes and kills microorganisms
In cooking terms blanching means to quickly cook the outside of vegatables, by placing them in boiling water for about 3-4 minutes.Then put them in an ice bath, drain them, and then you can freeze them.When you take them out of the freezer they are as fresh as the day you bought them.
You should not eat turnip if they have been frozen without blanching them first. When turnips are frozen without blanching, bacteria will break them down. The result is a loss of nutrients, a different texture, and a different taste.
Yes, you can freeze carrots without blanching first.
Blanching means putting the food in boiling water for 1 or 2 minutes.
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.
so that it stops them from going mushy, to retain nutrients and to retain colour
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.
One is in water and one is in oil You don't blanch in oil, that would be deep frying.
what is advantage blancing
putang ina
cause it is not hard?http://www.cookthink.com/reference/1211/Do_I_need_to_blanch_bacon_before_using_it_in_a_recipe