I’m going to update this cooking glossary on a ‘need-to-know’ basis.

Blanch: Boiling vegetable in water for a very short time. The amount of time depends on the vegetable but it’s usually 3-5 minutes. Just drop the vegetable in boiling water, cover and start the timer. After a few minutes, quickly remove and cool with cold water to stop the cooking process. Don’t soak them in water.  Blanching is done to bring out the color of vegetables while cooking just slightly.  It also makes taking skins off easier.