Cassie is carefully following a new recipe that requires her to blanche some broccoli. What is the proper way to blanche something?
(1 point)
Responses
placing food in boiling water for a short period of time then quickly “shocking” it by transferring into a bowl of icy water
placing food in boiling water for a short period of time then quickly “shocking” it by transferring into a bowl of icy water
using slightly cooler than boiling water (between 160°F and 180°F) to gently cook delicate foods
using slightly cooler than boiling water (between 160°F and 180°F) to gently cook delicate foods
using the vaporized steam from continuously boiling water to cook food
using the vaporized steam from continuously boiling water to cook food
cooking food in hot liquid kept just below the boiling point
The proper way to blanche something is by placing the food in boiling water for a short period of time and then quickly "shocking" it by transferring it into a bowl of icy water. Blanching helps to soften food, preserve its color, and remove any undesirable flavors or odors. The process involves briefly cooking the food in boiling water, typically for a minute or two, and then immediately cooling it down to halt the cooking process. This can be done by transferring the food into a bowl of ice water. The rapid change in temperature helps to maintain the food's texture and color. So, the correct response is:
placing food in boiling water for a short period of time then quickly "shocking" it by transferring into a bowl of icy water.