• Potopiti hrano (ponavadi zelenjavo ali sadje) v vrelo vodo za kratek čas, potem pa v hladno vodo, da se ustavi proces kuhanja. Blanširanje se uporablja za “čvrsto” hrano, da se ublaži koža (npr. breskve, paradižniki) ter, da hrana obdrži lepšo barvo in okus.
  • To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor.

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