Blanching is generally thought of as a means of preparing vegetables
, but it generically only means to cook
something briefly, usually in water
. In vegetables, it is used to kill harmful enzymes
and set the color
. For meats and bones, it is an excellent way to remove blood
and other impurities
When blanching vegetables: place the vegetables in rapidly boiling water. Return the water to a boil. Remove the vegetables and cool in cold water.
When blanching meat and bones: place the meat/bones in cold water. Bring the water to a boil. Simmer briefly. Cool the items by plunging them in cold water.