Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Blanching along with all the trcipes employing Blanching presented on this site, with 70 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Blanching recipes added to this site.

These recipes, all contain Blanching as a major wild food ingredient.

Blanching is the process of rapidly plunging vegetables into and out of boiling water. This is intended to preserve the colour and texture of food. It can also be used to remove traces of bitterness in foods or of strong flavours such as garlic and cloves. Blanching can also be used to par-cook food. For example, potatoes can be blanched before roasting or sautéing. The process can also help to loosen the skins of nuts, tomatoes or other fruit before skinning.