What does the term "blanch" mean?

The term "blanch" refers to the culinary technique of partially cooking food, typically in boiling water or steam, and then quickly cooling it down, usually in ice water. This method serves multiple purposes: it can help preserve the color, flavor, and nutritional value of vegetables, make peeling easier (as in the case of tomatoes), and prepare food for freezing or further cooking.

This technique is commonly used for vegetables like green beans or carrots before they are frozen, as it helps to stop the enzymatic action that can cause loss of flavor, color, and texture during storage. By briefly exposing the food to high heat and then shocking it in cold water, blanching allows for a firmer texture and vibrant color while ensuring the food remains safe and delicious to eat after preservation or additional cooking.