What is another word for Blanching?
Pronunciation: [blˈant͡ʃɪŋ] (IPA) 
Blanching is a cooking technique that involves briefly submerging food in boiling water or hot oil, then rapidly cooling it in ice water. This process can be used to soften vegetables, remove the skin from fruits and nuts, and preserve the fresh color of certain foods. Some synonyms for blanching include parboiling, scalding, shocking, and refreshing. Each of these words describes a specific aspect of the blanching process, from boiling the food to cooling it quickly. Other related terms include poaching, simmering, and braising, all of which involve cooking food in liquid and are often used in combination with blanching.
