Cry-O-Blanching Baby Carrots

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.