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.