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Blanching is a brief immersion ( of an item of food esp. vegetable or fruit ) in boiling
water, especially as a technique for removing the skin from i.e nuts, tomatoes
or fruit or for preparing vegetables for further cooking. After removing from boiling
water it is finally plunged into iced water or placed under cold running water to halt the
cooking process. Blanching foods helps reduce quality loss.
Titany answered the question on November 5, 2021 at 05:08
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