Here is a good example of Cry-o-Blanching I demoed for a group of 10 chefs from Beijing, China who participated in my Modern American Cooking lecture I did last month. The carrots are peeled and cry-o-vac’ed and then frozen. Ideally they are frozen in liquid nitrogen. Then they are allowed to defrost at room temperature and then frozen again. The process is repeated 3 times for these carrots, but can be done on any number of different vegetables or fruits. The number of freeze-defrost cycles would vary based on the ingredient and desired texture. You end result will resemble a traditionally blanched item but with a great, fresh flavor not dulled by a drop in boiling water.
Filed under: Extreme Temperatures, Texture, Trend | Tagged: Cryoblanch, heubel, Ingredients |
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