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Blanching (cooking)
Blanching is a cooking process in which 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 (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. The inactivation of enzymes preserves color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanching
Blanch or blanching may refer to: People * Andrea Blanch (born 1935), portrait, commercial, and fine art photographer * Arnold Blanch (1896–1968), born and raised in Mantorville, Minnesota * Stuart Blanch, Baron Blanch (1918–1994), Anglican bishop and archbishop * Damien Blanch (born 1983), Australian-born Ireland international rugby league footballer * Gertrude Blanch (1897–1996), American mathematician * Joan Blanch (1937–2014), Spanish politician * Johan Blanch, Occitan troubadour * John Blanch (c. 1649–1725), British MP * Lesley Blanch (1904–2007), British journalist, historian and travel writer * Lucile Blanch (1895–1981), American artist and Guggenheim Fellow * Michael Blanch (born 1947), British diplomat * Ulises Blanch (born 1998), American tennis player * Blanch Yurka (1887–1974), American actress and director Blanching * Blanching (cooking), cooking briefly in boiling water * Blanching (coinage), a method used to whiten metal * Blanching (horticulture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shock Blanched Vegetables In Cold Water (1041479893)
Shock may refer to: Common uses Collective noun *Shock, a historic commercial term for a group of 60, see English numerals#Special names * Stook, or shock of grain, stacked sheaves Healthcare * Shock (circulatory), circulatory medical emergency ** Cardiogenic shock, resulting from dysfunction of the heart ** Distributive shock, resulting from an abnormal distribution of blood flow *** Septic shock, a result of severe infection *** Toxic shock syndrome, a specific type of severe infection *** Anaphylactic shock ** Hemorrhagic shock, from a large volume of blood loss ** Neurogenic shock, due to a high spinal cord injury disrupting the sympathetic nervous system * Cold shock response of organisms to sudden cold, especially cold water * Electric shock ** Defibrillation, electric shock to restore heart rhythm ** Electroconvulsive therapy or shock treatment, psychiatric treatment * Hydrostatic shock, from ballistic impact * Insulin shock or diabetic hypoglycemia, from too m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes. Boiling water is used as a method of making it potable by killing microbes and viruses that may be present. The sensitivity of different micro-organisms to heat varies, but if water is held at for one minute, most micro-organisms and viruses are inactivated. Ten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shocking (cooking)
Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process. See also * Blanching * Parboiling Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The wo ... References Cooking techniques Culinary terminology {{cooking-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Effluent
Effluent is wastewater from sewers or industrial outfalls that flows directly into surface waters either untreated or after being treated at a facility. The term has slightly different meanings in certain contexts, and may contain various pollutants depending on the source. Treating wastewater efficiently is challenging, but improved technology allows for enhanced removal of specific materials, increased re-use of water, and energy production from waste. Definition Effluent is defined by the United States Environmental Protection Agency (EPA) as "wastewater–treated or untreated–that flows out of a treatment plant, sewer, or industrial outfall. Generally refers to wastes discharged into surface waters". The ''Compact Oxford English Dictionary'' defines effluent as "liquid waste or sewage discharged into a river or the sea". Wastewater is not usually described as effluent while being recycled, re-used, or treated until it is released to surface water. Wastewater percolate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanched Almonds
Blanch or blanching may refer to: People * Andrea Blanch (born 1935), portrait, commercial, and fine art photographer * Arnold Blanch (1896–1968), born and raised in Mantorville, Minnesota * Stuart Blanch, Baron Blanch (1918–1994), Anglican bishop and archbishop * Damien Blanch (born 1983), Australian-born Ireland international rugby league footballer * Gertrude Blanch (1897–1996), American mathematician * Joan Blanch (1937–2014), Spanish politician * Johan Blanch, Occitan troubadour * John Blanch (c. 1649–1725), British MP * Lesley Blanch (1904–2007), British journalist, historian and travel writer * Lucile Blanch (1895–1981), American artist and Guggenheim Fellow * Michael Blanch (born 1947), British diplomat * Ulises Blanch (born 1998), American tennis player * Blanch Yurka (1887–1974), American actress and director Blanching * Blanching (cooking), cooking briefly in boiling water * Blanching (coinage), a method used to whiten metal * Blanching (horticulture ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistacia Vera
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkutan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seed Coat
A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiosperm plants. Seeds are the product of the ripened ovule, after the embryo sac is fertilized by sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote, and grows within the mother plant to a certain size before growth is halted. The seed coat arises from the integuments of the ovule. Seeds have been an important development in the reproduction and success of vegetable gymnosperm and angiosperm plants, relative to more primitive plants such as ferns, mosses and liverworts, which do not have seeds and use water-dependent means to propagate themselves. Seed plants now dominate biological niches on land, from forests to grasslands both in hot and cold climates. The term "seed" also has a general meaning that anteda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Embryo
An embryo is an initial stage of development of a multicellular organism. In organisms that reproduce sexually, embryonic development is the part of the life cycle that begins just after fertilization of the female egg cell by the male sperm cell. The resulting fusion of these two cells produces a single-celled zygote that undergoes many cell divisions that produce cells known as blastomeres. The blastomeres are arranged as a solid ball that when reaching a certain size, called a morula, takes in fluid to create a cavity called a blastocoel. The structure is then termed a blastula, or a blastocyst in mammals. The mammalian blastocyst hatches before implantating into the endometrial lining of the womb. Once implanted the embryo will continue its development through the next stages of gastrulation, neurulation, and organogenesis. Gastrulation is the formation of the three germ layers that will form all of the different parts of the body. Neurulation forms the nervous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saturated Steam
Steam is a substance containing water in the gas phase, and sometimes also an aerosol of liquid water droplets, or air. This may occur due to evaporation or due to boiling, where heat is applied until water reaches the enthalpy of vaporization. Steam that is saturated or superheated is invisible; however, "steam" often refers to wet steam, the visible mist or aerosol of water droplets formed as water vapor condenses. Water increases in volume by 1,700 times at standard temperature and pressure; this change in volume can be converted into mechanical work by steam engines such as reciprocating piston type engines and steam turbines, which are a sub-group of steam engines. Piston type steam engines played a central role in the Industrial Revolution and modern steam turbines are used to generate more than 80% of the world's electricity. If liquid water comes in contact with a very hot surface or depressurizes quickly below its vapor pressure, it can create a steam explosion. Ty ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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