What cooking technique involves blanching food?

Blanching is a cooking technique that involves briefly boiling food and then rapidly cooling it in ice water. This method is used to halt the cooking process, preserve the color, texture, and flavor of the food, and make peeling easier in some cases, such as with tomatoes. Blanching is particularly common for vegetables, as it brightens their color and helps retain nutrients by stopping the cooking process quickly.

The rapid cooling in ice water is a critical part of blanching since it stops the cooking immediately, preventing the food from becoming overcooked. This technique is beneficial in preparing vegetables for freezing or for subsequent cooking methods, as it helps to maintain their quality.