What does blanching involve?

Blanching is a cooking technique that involves briefly boiling food items, usually vegetables or fruits, and then rapidly cooling them in ice water. This process serves multiple purposes: it helps to set the vibrant colors of vegetables, makes them easier to peel (as in the case of tomatoes), and partially cooks the food while maintaining its texture and nutrients.

This technique is particularly effective for preserving the quality of vegetables that will be frozen or stored later, as it deactivates enzymes that can lead to spoilage. The rapid cooling in ice water, known as shocking, stops the cooking process immediately, ensuring that the food does not become overcooked.

In contrast, the other options describe different cooking methods that do not align with the process of blanching. Cooking food slowly until tender suggests methods such as braising or stewing, which involve longer cooking times and are aimed at breaking down tough ingredients. Cooking food over dry heat can refer to baking, roasting, or grilling, which do not involve boiling or shocking. Frying food until golden brown pertains to methods such as deep-frying or sautéing, which involve cooking food in oil rather than using boiling water and ice.