Blanching requires submerging vegetables in boiling water for less than one minute to

Arts

1 answer:

Leviafan [203]3 years ago

3 0

I believe the correct answer is A. eliminate odors.

The blanching is a cooking technique in which the food, usually a vegetable or fruit, is scalded in boiling water and removed after a brief time of cooking, after which is plunged into cold water. Blanching is used to soften the food and to remove a strong taste (for onio or cabbage for example).

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