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Who invented the technique of blanching and when was it first used?

Jase O'Henehan

Blanching is a culinary technique that involves briefly boiling or steaming a food item and then immediately plunging it into ice water. This quick heat treatment is used to preserve color, texture and flavor of food and is commonly used for vegetables, fruits, and nuts.

The origins of blanching date back to ancient times. While the exact time and person who invented this technique is unknown, it is believed that the Chinese were among the first to use this process for vegetables and meat as early as 3000 BCE. They would briefly boil food items and then shock them into cold water or snow to preserve their color and texture.

As the use of blanching spread throughout the world, other cultures also began to implement their own variations of the technique. In France, blanching was used to prepare ingredients for certain dishes, such as coq au vin, where vegetables are typically blanched and paired with the chicken. In Italy, blanching was used for preparing vegetables for salads and antipasti.

The modern technique of blanching as we know it today, however, can be attributed to French chefs in the 19th century. They refined the technique and used it to prepare vegetables for garnishing dishes, making purees, and making soups. The use of blanching became more widespread in the 20th century, particularly after the invention of the freezer, which enabled food to be preserved without losing its color and texture.

Today, blanching is widely used in both commercial and home kitchens. It is still used to preserve color and texture, but it is also used for other purposes, such as to remove skin from nuts, to prepare foods for freezing, and to reduce bitterness in some vegetables.

In conclusion, while the exact origins of blanching are hazy, it is clear that the technique has been around for thousands of years, possibly originating in China. However, French chefs are credited with refining the technique and popularizing it in the 19th century. Today, blanching is an important technique in the culinary world, used for both preservation and preparation of a wide variety of foods.