00:00 If you know how to blanquear correctly, stay with us and you will discover it.
00:03 Blanquear is a cooking process for leafy vegetables.
00:07 And for other products, it is a preparation.
00:10 That is, before I finish my product.
00:14 I can start with cold water or hot water.
00:17 In cold water I have the bones.
00:20 And in hot water I have meat or chicken.
00:25 In water I boil the potatoes.
00:26 I will always do this with salt.
00:29 It is to bring to a boil.
00:31 As soon as it starts to boil, we immediately remove it.
00:34 And we are going to cool it either in ice or in water.
00:39 And this helps us to remove enzymes.
00:41 And that our potato is ready for the next preparations.
00:45 We will also cook the vegetables in boiling water.
00:48 The important points to blanquear.
00:50 Do not confuse blanquear with cooking or boiling.
00:53 Although both will be in boiling water,
00:55 the cooking time to blanquear is as soon as the boil is released again.
01:00 Starting with cold water,
01:01 bones starting with hot water,
01:04 meat and chicken.
01:05 In boiling water, potatoes and vegetables.
01:08 Keep learning more about these cooking techniques.
01:10 And see you in the next capsule.
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