Definitions
- Describing a cooking technique where food is briefly immersed in boiling water and then immediately cooled in ice water. - Referring to the process of whitening vegetables or fruits by immersing them in boiling water for a short period of time. - Talking about a method used to preserve the color, texture, and flavor of food before freezing or further cooking.
- Referring to the process of heating a liquid, usually milk or water, to just below boiling point. - Describing the act of pouring hot liquid over food, such as scalding milk over cereal. - Talking about the action of burning or injuring the skin with hot liquid or steam.
List of Similarities
- 1Both involve the use of hot liquid.
- 2Both are cooking techniques.
- 3Both require heat to be applied to the food or liquid.
- 4Both can be used to prepare food for further cooking or processing.
What is the difference?
- 1Purpose: Blanching is primarily used to preserve the color, texture, and flavor of food, while scalding is mainly used to heat liquids or pour hot liquid over food.
- 2Temperature: Blanching involves immersing food in boiling water, while scalding refers to heating a liquid just below boiling point.
- 3Outcome: Blanching results in partially cooked food that is then cooled, while scalding heats liquids or pours hot liquid over food without fully cooking it.
- 4Application: Blanching is commonly used in vegetable preparation and freezing, while scalding is often used in recipes that require heated liquids or pouring hot liquid over food.
- 5Injury: Blanching does not pose a risk of injury, while scalding can cause burns or injuries if not done carefully.
Remember this!
Blanching and scalding are both cooking techniques that involve the use of hot liquid. However, the difference between blanching and scalding lies in their purpose, temperature, outcome, application, and potential for injury. Blanching is used to preserve the color, texture, and flavor of food by briefly immersing it in boiling water and then cooling it, while scalding is used to heat liquids or pour hot liquid over food without fully cooking it.
