Special applications
81
Blanching
Blanch fruit and vegetables before
fr
eezing them. Blanching helps maintain
the quality of the produce when it is fro‐
zen.
Blanching vegetables also helps them
r
etain their original colour.
Procedure
P
ut the prepared vegetables into a
perforated cooking container.
Once blanched, plunge the vegeta‐
bles int
o ice cold water to cool them
down quickly. Drain them well.
Settings
| Blanching
or
T
emperature: 100 °C
Duration: 1 minute
Sweat onions
Sweating means cooking the onions in
their own juices, with the addition of a
little fat if necessa
ry.
Procedure
Cut the on
ions up into small pieces
and place them in a solid cooking
container with a little butter.
Cover the container or the dish with a
lid or with foil tha
t is resistant to tem‐
peratures up to 100 °C and to hot
steam.
Settings
| Special | Sweat onions
or
T
emperature: 100 °C
Duration: 4 minutes
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