What does blanching mean with cold or hot water

Blanching refers to the heating of preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then removed for further cooking or seasoning. Blanching can remove blood stains and impurities in meat and reduce odors; Cut off the ingredients to make the later cooking steps better; It can also keep some green leafy vegetables tender and green, and it is not easy to fry old.

Blanching generally uses a hot water pot, that is, the raw materials and cold water are put into the pot at the same time, but the boiling water pot has a better blanching effect. First of all, blanching in a cold water pot is to put the raw materials and cold water into the pot at the same time, and then boil, the purpose is to make the raw materials mature and facilitate further processing. Boiling water pot blanching is to put the raw materials into boiling water to heat to achieve rapid maturation in a short time, and take it out for further cooking or seasoning.

In the process of cooking the ingredients, there are also certain requirements for the steps of blanching. For meat ingredients, it is generally decided whether or not to blanch them according to their size and cooking method. For example, cut large pieces of meat, meat with bones, etc., contain a lot of blood stains and impurities, and need to be blanched; Thinly sliced, shredded, and diced meats do not need to be blanched.

For green leafy vegetables, such as spinach and bean sprouts, blanching first can remove oxalic acid and make it taste better.

In short, blanching is an important pretreatment step in cooking, and it is necessary to choose the appropriate blanching method according to different ingredients and cooking needs.

Of course, it's hot water, like green vegetables and noodles after blanching, it's best to rinse them with cold water, and if you don't use meat, try it and you'll know the difference.

Blanching is a crucial step in the preparation of ingredients.

It seems simple, but in fact there are many ways.

And meat, seafood, and vegetables are blanched differently.

Cold water blanching method.

Suitable ingredients. It is suitable for large, bitter root plants and fishy and blood-stained animal foods (cold water should also be used for freshly thawed ones).

Such as bamboo shoots, potatoes, radish, yam and other vegetables and pig, beef, mutton and other meat.

The correct way to blanch vegetables in cold water.

1.Pour water into the pot and add the ingredients,**.

2.During the heating process, it should be turned from time to time, and the correct way to drain the cold water and blanch the meat can be removed by boiling.

1.Pour water into the pot and add cooking wine (or green onion and ginger slices), add meat ingredients, **2Stir from time to time to remove the foam, and remove the water after boiling.

3.Rinse off blood stains in cold water.

Blanching method of boiling water.

Suitable ingredients. Suitable for leafy vegetables and seafood with little blood.

Such as spinach, bamboo shoots, rape and other vegetables and squid, octopus, shellfish and other seafood.

The correct way to blanch vegetables in boiling water.

1.Pour water into a pot and add a little salt (oil) and bring to a boil.

2.After the water boils, add the vegetables and remove them after a while to cool.

The correct way to blanch meat in boiling water.

1.Pour water into a pot and add green onion and ginger slices and bring to a boil.

2.Add the ingredients and cook for about 30 seconds, remove and let cool in cold water.

It is best to remove and cool immediately after blanching in boiling water for a while, so that leafy vegetables can maintain bright color and keep the seafood meat tender. It is recommended to blanch leafy vegetables before cutting them to avoid excessive nutrient loss.

These four dishes must be blanched.

1.Vegetables high in oxalic acid.

Such as spinach, amaranth, callus white, bamboo shoots, etc.

2.Nitrate-containing dishes.

Such as toon, bracken, etc.

3.Dishes with a hard texture.

Such as kale, cabbage, mustard greens, broccoli, celery, lettuce, bitter gourd, etc. 4Potherb.

Such as marantou, camellia, chrysanthemum, etc.

Blanching is done with cold water, of course!

All things to be blanched, first use cold water, then put the food to be blanched into the water, then boil the water, and then scoop up the things, this is called blanching.

In many cases, blanching before cooking not only removes odors, but also preserves the bright color of the vegetables. When blanching using cold water, the ingredients are usually meat or potatoes, and after boiling directly in cold water, you can easily live a pot of fresh vegetables. When hot water is used in humidity, it is generally used to break the raw water, which can not only maintain the freshness of the vegetables, but also remove some pigments.

Whether to blanch cold or hot water depends on the ingredients, and if it is a vegetable, it is generally blanched with hot water. Because the blanching time should be short, the blanched vegetables should be crispy, tender, and not overheated.

If it is meat blanching, it is generally done with cold water. During the heating process, the nutrients gradually overflow to make the soup delicious, and if hot water is used, it will cause the protein to coagulate.

Whether to use cold water or hot water for blanching, it is necessary to analyze the specific ingredients and master the correct blanching method, which can not only make the color of the dishes attractive, but also maintain the original umami and nutrition of the ingredients.

Dehydration must be done with hot water, not with cold water, because rubbing water with cold water is not called poking water, it is called pleasing things, and hot water is used to have the effect of producing water.

The meaning of the word "blanch" is: put the vegetables in boiling water and boil them slightly, then take them out.

Therefore, hot water (boiling water) should be used for blanching, not cold water. Cold water is not blanching! Put the vegetables in cold water and take them out quickly, but it won't do anything!

Tide water is what chefs will use, one step, this thing is. Use hot water, use hot water to remove the ingredients a little bit, and then it is more convenient to make, and it also tastes very good.

In fact, the blanching of ingredients should still be decided according to its characteristics to use hot water or cold water, such as large pieces of meat ingredients, you can use cold water, it is easier to remove the fishy smell, and small vegetables can be preheated with hot water for processing.

Blanch with cold or hot water.

Whether to blanch hot or cold water depends on the ingredients. Blanching vegetables is generally done with hot water, heating the water in the pot until it boils, and then putting the ingredients into the pot. Blanching meat is generally done with cold water, and the ingredients are put into the pot at the same time as cold water.

Blanching generally refers to hot or boiled water, which refers to the heating of the preliminarily processed raw materials in a pot of boiling water until they are half-cooked or fully cooked, and then removed for further cooking or seasoning.

Blanching can make vegetables more colorful, crispy, lock in nutrients, and can also remove the smell of meat.

I can't pump the water with cold water, but when I want to blanch it with hot water, I can remove some bacteria in the vegetables, and I don't change some of the nutrients of the original vegetables, so the loss of nutrients is less.

Blanching is of course hot water blanching, if it is blanched in cold water, it will cause the ingredients to taste bad, the ingredients are soft and rotten, and the blanching of the ingredients can maintain the color and deliciousness of the ingredients.

Blanching depends on what you are copying, if it is meat, it must be blanched in cold water, if it is for vegetables, it must be blanched with hot water.

The purpose is not the same. For non-vegetable food, blanching is to quickly process the food, remove the taste of lettuce, and some toxicity (beans), so that after processing, it is his crispy taste, so it is necessary to use hot water for a short time to blanch quickly. The purpose of blanching meat food is to force out the blood foam and some magazines inside, so you can't use hot water, blanching needs to use cold water to blanch cold water, blanching, in the process of gradually increasing the temperature, these magazines in the meat will be slowly discharged.

If you use hot water, it will press the magazine directly into the meat. Let you eat, the taste will be more chai and fishy.

Singing water is used in cold water pot, no hot water, if the hot water is in the pot, the blood foam is not forced out, generally the long water is seafood, and meat more, the main thing is to force out the blood foam, blood foam is the dirt and blood clots and other impurities in the meat.

When chrysanthemum water is used in hot water, the nutrients in the meat and vegetables will be removed when the feet are long, so it is still possible to use hot water to quickly chrysanthemum and chrysanthemum, if you use a cold water cabinet, it will take a long time, and the quality of the meat or the nutrition of the vegetables will be removed after holding it, so it is still faster to cook it with hot water.

Blanching must be done with hot water, which is used to shape the food, remove odors, grease, blood foam, etc., and use cold water to clean it.

Blanching is the process of cooking, pronounced chāo shuǐ, which refers to the process of heating the preliminarily processed ingredients in a pot of boiling water until they are half-cooked or fully cooked, and then removed for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. It plays a key role in the color, aroma, taste, especially color of the dish.

Blanching has a wide range of applications, and most vegetables and meat ingredients with a fishy smell need to be blanched. Blanching is also known as water, flying water, and water. The Northeast region is called "Tight", the Henan area is called "Shan", Sichuan is called "Lu", and Guangdong is called "Zhuo".

Cold water, subject to availability.

Cold water pot: Blanch the ingredients and cold water at the same time. This method is suitable for bamboo shoots, radish, potato, aunt, yam, etc., because the astringency of these ingredients can be removed after heating with water.

Moreover, these things are relatively large in size and take a long time to heat, so if they are heated with boiling water, the phenomenon of undercooking on the inside and overcooking on the outside will occur.

The boiling water pot is suitable for processing raw materials with little fishy smell and less blood stain in meat, such as chicken, duck, hoof tendons, square meat, etc., which can be put into boiling water to remove the fishy smell. Heating with boiling water is to put the ingredients in boiling water and take them out as soon as the water boils again. Especially for green leafy vegetables that change color quickly, the heating time should not be too long.

For example, rape, bean sprouts, etc.

When blanching, both cold and hot water are OK, depending on the specific choice.

1. Blanching in a pot of boiling water is to heat the water in the pot until it boils, and then put the raw materials into the pot. After getting out of the pot, turn it in time, and the time should be short. Be particular about color, crispness, and tenderness, and don't overdo it.

This method is mostly used for plant-based raw materials such as celery, spinach, lettuce, etc. Pay special attention to the heat when blanching, the color will become lighter after a little longer, and it will not be brittle and tender.

Therefore, after putting it in the pot, the water can be removed and cooled when it is slightly boiled.

2. Blanching in a pot of cold water is to put the raw materials and cold water into the pot at the same time. The water is submerged and then boiled in order to mature the raw material for further processing. Potatoes and carrots are not easy to ripen due to their large size, so they need to be boiled for a longer time.

Some animal-based raw materials such as; White meat, beef laver, tripe collar, etc., are also heated and matured in a pot under cold water before further processing. Some are used as animal-based ingredients for soups; It is also necessary to use a pot under cold water to gradually overflow the nutrients during the heating process and make the soup delicious, such as using a hot water pot, which will cause protein coagulation.

Stewed pork and beef should be blanched, so should they be blanched in cold water or hot water? There are many opinions on this issue. Let's do an experiment to see what kind of water to use.

In the hot weather, many friends like to make cold dishes, when making cold dishes, some ingredients usually need to be blanched first, and then they can be made cold dishes, in addition, when processing some meat and poultry food, you also need to blanch, so what does blanching mean Use cold water or hot water? Blanching means putting the processed ingredients in a pot of boiling water, heating them until they are half-cooked or fully cooked, and then proceeding to further cooking or seasoning. In general, boiled water is used for vegetables and cold water is used for meat.

Blanching is a common process when cooking, blanching can remove vegetable odor or oxalic acid, etc., and for meat diving, it can remove blood stains, odors, etc.

Whether blanching is a cold water pot or hot water cannot be generalized, some are cold water pots, and some are hot water pots.

Put the raw materials and cold water into the pot at the same time to boil it is called cold pot blanching, which is suitable for root plant raw materials with large volume, bitter taste and astringency, such as bamboo shoots, potatoes, radishes, yams, etc. Or it is a large volume, dense structure, more blood stains, and heavy fishy odor of animal raw materials such as cattle, sheep, rabbit meat and animal offal. If you blanch it in a pot of boiling water, it will cause the surface of the raw material to shrink and solidify suddenly, which is not conducive to eliminating blood stains and fishy odor.

After the water is boiled, the method of boiling the raw materials is called boiling water pot blanching, which is suitable for leaves, flowers, tender stems in vegetables and animal raw materials with small and tender pieces and less fishy smell, such as spinach, green bamboo shoots, rape, etc. in vegetables, blanching in a boiling water pot can keep the texture of these raw materials crisp and tender, bright color, if blanched in a pot of cold water, the water boils the leaves yellow, ripe and rotten, and will also lose a lot of nutrients. Fish, shellfish and small pieces of animal raw materials with little tender and fishy smell can be blanched in a pot of boiling water to remove blood stains and odors, and keep them fresh and tender. If these raw materials are blanched in a pot of cold water, it is easy to age, second, the raw materials are easy to lose umami, and third, they are easy to break.

Hello. Conventional blanching: cold water for meat and hot water for vegetables.

When the water temperature rises, the temperature of the meat will also rise, forcing out the fishy smell and blood water, so as to achieve the effect of removing the fish. Require a boil for a few minutes or more.

Blanching vegetables in hot water can remove some oxalic acid and the odor of some vegetables. Add a little salt to the water, some cooking oil, and blanch the vegetables to keep the dish bright and tasteful. The blanching time of vegetables is short, depending on the ripeness of the vegetables, some range from ten seconds to twenty or thirty seconds.