Understanding the art of blanching is probably one of the most important basic techniques that any cook or aspiring chef can know. In this episode of the Free Culinary School Podcast, we go over the basics of blanching and the science behind the method.

We talk about why you really add salt to the blanching water, and some of the folklore surrounding it.

Discussed in this Episode:

• The Bizarre Foods tasting menu we did at the Big Water Grille.
• What is your death row meal, (mine is braised chicken thighs).
• The basics of blanching.
• And how to build your pallet.

Books Referenced For This Podcast

• My Last Supper - 50 Great Chefs and Their Final Meals, by Melanie Dunea
• What Einstein Told His Cook, by Robert L. Wolke
• What Einstein Told His Cook 2, by Robert L. Wolke
• The French Laundry Cookbook, by Thomas Keller and Michael Rhulman
• The Whole Beast - Nose To Tail Eating, by Fergus Henderson

If you would like to play along in the “Death Row Meal Game,” click here now to tell us what your last supper would be.

 

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What is Blanching?

Blanching can mean a few different things depending on who’s using the word and what application you’re talking about. In the most basic use of the term, blanching refers to very briefly par cooking an item for later use, usually using boiling water or hot fat as a cooking medium.

Why Would You Need to Blanch Something?

• To preserve the quality of the food and make it easier to store usually by freezing. Blanching the food helps to preserve it by destroying the bacteria that causes food to spoil and destroying enzymes that discolor food, such has how a raw potato will start to turn brown after you peel it.

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To blanch your garlic:

• Put desired amount of garlic in a pot and cover with cold water.
• Bring water to a boil.
• Once water boils, strain garlic and add it back to the pot.
• Cover with cold water, and repeat previous steps for a total of three times.
• Blanching your garlic in this manner will get rid of the bitter taste and allow you to use as much garlic as desired without having to actually roast it. This technique also works great for any white garlic sauce, such as a garlic béchamel.

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