Other Definitions
Blanching may simply mean boiling in water for an extended period to remove unpleasant flavours such as tannins. For example, a recommended treatment for African yam bean (Sphenostylis stenocarpa), is dehulling followed by blanching in water for 40 minutes at 100°C.
It is recommended that protein-rich salads to be eaten cold (e.g., tuna, turkey, ham, shrimp, lobster, and chicken) are prepared by immersing these protein foods in boiling water for 30 seconds followed by fast chilling. In addition celery, "which is almost always a component of these salads ... should be treated so as to minimize its bacterial content".
In the case of French fries, blanching often refers to pre-cooking the French fries in oil at a lower temperature prior to finishing them at a higher temperature. The advantage is that the blanching step cooks the potato. The second step at the higher temperature crisps the outside.
In the early 1960s, McDonald's Restaurant in Charlotte, North Carolina, used a process on their potatoes they called 'blanching.' After the potatoes were mechanically peeled and then manually pushed through a slicer producing raw French fries, they were batch-soaked in room-temperature water for 3–5 minutes to remove starch, which they called blanching.
Read more about this topic: Blanching (cooking)
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