Differences between blanching and blanching, two culinary terms that create confusion. For some chefs, the two terms are synonyms, the truth is that blanching has different definitions, they are understood depending on the food to be treated.
Blanching and blanching are two confusing culinary terms, they are often used interchangeably as a cooking method, but specifically the term blanching has different meanings, so there are chefs who distinguish between blanch and blanch.
Let's check what the Royal Spanish Academy of Language says.
Scald: Put something in boiling water.
Whiten: Blanching a food for a few minutes, to soften it, remove color, etc.
For those who today trust the RAE as the best school of the Spanish language, a myth may fall, the truth is that there are quite a few definitions that are not entirely correct or clarifying, or that need updating.
Now we are going to see the descriptions that the encyclopedia offers us Larousse Gastronomique (it is not totally reliable either).
Blanching (ébouillanter): Immerse a food in boiling water in order to harden its tissues, remove impurities from the surface, facilitate peeling, loosen its fibers or eliminate a pungent flavor. The jars of jam are also blanched before filling so that they do not explode under the heat of the preparation.
Whiten (whitewash): Term that designates three operations.
  • Submit raw foods to the action of boiling water, plain, with salt or vinegar, and then cool and drain them or simply drain them, before actually cooking them. This bleaching has several different purposes: firming, purifying, eliminating excess salt or pungency, facilitating peeling, reducing the volume of vegetables.

    In some cases, the elements are immersed in cold water and brought to a boil: potatoes, diced bacon, previously purged giblets, poultry, meat and bones, rice (for example to remove starch and facilitate cooking of rice pudding ).
    In other cases they are directly immersed in boiling water, especially in the case of green cabbage and lettuce.
  • Work vigorously with the wire whisk a mixture of egg yolks and powdered sugar, until the mixture becomes frothy and clear.
  • Immerse certain potato preparations in a first frying bath in order to obtain cooking without coloring. The crisp consistency and the golden color are realized in the course of a second step through frying, at a higher temperature.
We are left with the first description of whiten, and we found that there are two ways and purposes for bleaching, both of which cause confusion among cooks.
Those who distinguish between blanching and blanching define the first term as that of subjecting a food to boiling water (the purposes we have already seen before), and the second term, blanching, as the method of introducing the food or product into cold water and then heat to a boil, mainly to remove impurities, remove strong flavors, etc.
One detail, the water from a blanching could be used to make a broth, while the water from bleaching based on this last description, has to be discarded.
Therefore, to understand us, what the procedure to perform if the term blanquear is used is food, if they are spinach leaves we know that we must scald starting with hot water, but if it is meat bones or fish bones, or potatoes or other vegetables to soften them, we must blanch, starting with cold water.
Therefore, essence, for blanching we introduce the product in boiling water, while for blanching we introduce it in cold water, and then heat it.
Blanching and blanching are techniques that, although similar, differ in their process. In this video you will be able to know how each one is made.

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