This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

Get inspiration from these dishes:

Lemony fried chicken and blanched green beans

Spinach-and-roast-butternut fried rice

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Poached egg with broccoli and burnt butter