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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (151197)	9/6/2007 3:32:57 PM
From: Oral Roberts	Respond to of 225578

Blanching Blanching is scalding the vegetables in water or in steam for a short period of time. It is a very important step in freezing vegetables because it slows or stops the action of enzymes. These enzymes are essential for growth and maturation of the plant. If the enzyme action is not stopped before freezing, the vegetables may develop off-flavors, discolor, or toughen so that they may be unappetizing in a few weeks. Blanching times vary with the size and kind of vegetable. The times recommended are just long enough to stop or destroy the enzymes. Be sure to follow the recommended blanching times. In underblanched vegetables enzyme action continues. Overblanched vegetables are cooked and have a leftover look when served.