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Blanch
What is Blanch
To plunge into boiling water briefly then into chilled water to stop the cooking process. This cooking technique is used to loosen the skins from fruits and vegetables such as peaches or tomatoes. It is also used to for removing skins from nuts such as blanched almonds.
Substitute for Blanch
Cooking term, no substitutes
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Deglazing makes use of the rich brown bits that form at the bottom of a pan as foods are sauteed or roasted. How to deglaze with a variety of liquids such as water, wine or both. The liquid can be used to make a very simple and flavorful pan sauce.
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