In cooking, what is the term for plunging vegetables into boiling water for a short time, and then plunging them into cold water until they are cold?
Blanching (cooking) Blanching (cooking) Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a pre-treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and
Cold water extraction Cold water extraction Cold water extraction (also called CWE for short) is the process whereby a substance is extracted from a mixture via cold water. It is a type of fractional crystallization. The process generally involves taking a mixture of substances, dissolving them in warm water, and then rapidly cooling the mixture. The insoluble compounds precipitate out of the water, while the soluble ones stay dissolved. The solution can then be separated by filtration or decantation. This process works by exploiting the differences in solubility of different substances in a low temperature mixture. Opiates are much more soluble in cold