Instructions: This involves putting food into hot water or into moderately hot oil for a few minutes to cook it briefly but not entirely. It is a sort of softeningup process to prepare the food for final cooking. Chicken is often blanched in oil or waterafterbeingvelveted (see page42). Meat is sometimes blanched torid it of scum in orderto ensurea clean taste and appearance. Blanching in water is commonwith harder vegetables such as broccoli or carrots. The vegetable is plunged into boiling water for several minutes. It is then drained and plunged into cold waterto arrestthe cookingprocess. Insuch cases blanching usually precedes Stir frying to finish the cooking.

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