{
  "key": "Blanch",
  "value": "To plunge food briefly into boiling water, then straight into iced water to halt the cooking. Blanching sets the colour of green vegetables, softens firm ones before a final cook, and loosens the skins of tomatoes, peaches and nuts. The cold shock — refreshing — is what keeps the colour bright; skip it and the residual heat dulls everything you just brightened."
}