Blanching

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The better way to prep vegetables for service.

Blanching involves briefly immersing food in boiling water and then cooling it in an ice bath to stop the cooking process. Blanching might be used to par-cook vegetables for service, salads, or stir-fries, or to loosen skins (such as on almonds or peaches), or to prevent avocados from turning brown. It’s a great way to brighten color and maintain nutritional value.

While mainly used for cooking pasta, Multicooker is also great for large-batch blanching.