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COOKING TECHNIQUES- BOILING AND BLANCHING

COOKING TECHNIQUES-
BOILING AND 
BLANCHING
1. BLANCHING is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.

The meaning of blanching in cooking is to soften food, or to partly or fully cook it, or to remove a strong taste (for example of meat, cabbage, or onions).
When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes     softened  by blanching and is later removed
2. BOILING is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid evaporates from its surface, at the boiling point vapor bubbles come from the bulk of the liquid. For this to be possible, the vapor pressure must be sufficiently high to win the atmospheric pressure, so that the bubbles can be "inflated". Thus, the difference between evaporation and boiling is "mechanical", rather than thermodynamical… excerpts from Wikipedia
Images from cooking-varieties photo file
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