Shelf · Water & steam · High heat
Blanching
Boiling vegetables briefly, then stopping the cooking instantly in ice water.
- The temperature band
- The liquid · 95 to 100 °C
- The time
- About 2 min
Why it works
A short boil sets bright color and tender-crisp texture before enzymes and carryover heat can turn it drab and mushy.
The tell
Color turns vivid within a minute and a knife tip just slips in.
How it fails
Skipping the ice bath lets residual heat keep cooking — the shock is not optional, and overblanched vegetables can't be crisped back.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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