What is the technique of blanching primarily used for?

The technique of blanching is primarily used to briefly boil food and then plunge it into ice water. This method serves several purposes that are essential in culinary preparation.

Blanching helps in preserving the color, texture, and nutritional value of fruits and vegetables by briefly cooking them in boiling water. The quick cooking softens the outer layer, which helps in loosening the skin (as in tomatoes or peaches) and makes it easier to remove. The subsequent plunge into ice water stops the cooking process almost immediately, preventing the food from overcooking. This step is crucial for retaining a vibrant color and a crisp texture, especially for green vegetables, which can turn dull and mushy if overcooked.

Additionally, blanching can also enhance the flavor and prepare foods for freezing by inactivating enzymes that can lead to spoilage. However, these purposes are secondary to the primary action of quickly cooking and cooling the food to set its quality and prepare it for further cooking or storage.

Overall, the technique provides a foundational step in various cooking processes, ensuring that the food retains its desirable qualities.