Because they are striped
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.
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
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, it is possible to freeze zucchini without blanching it, but blanching helps preserve the color and texture of the zucchini better.
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
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