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Blanching is generally thought of as a means of preparing vegetables, but it generically only means to cook something briefly, usually in water. In vegetables, it is used to kill harmful enzymes and set the color. For meats and bones, it is an excellent way to remove blood and other impurities.

When blanching vegetables: place the vegetables in rapidly boiling water. Return the water to a boil. Remove the vegetables and cool in cold water.

When blanching meat and bones: place the meat/bones in cold water. Bring the water to a boil. Simmer briefly. Cool the items by plunging them in cold water.