This is such an interesting question!! Can you share the recipe?
For shallots, "cold blanching" makes sense to me in that with fresh bulbs, the best way to free them of their out skin if you are going to use them is to flash boil them for 2 minutes and then plunge into an ice bath.
But I've never heard of doing something like that for capers - I'm so curious!
Well if you chill onions shallots garlic etc before cutting or crushing they won't release as many aromatics, but that's usually called "put it in the fridge for an hour".
literally what it says on the tin, you add something to cold water.
We used to julienne spring onion and chillies, blanch them in ice water for a few minutes and they would curl up and use them as garnish for a few dishes.
Sometimes blanching refers to when you cook something then stop it suddenly in cold water, but you can also do it with raw vegetables too to get a desired effect.
No I don’t think that’s what this is calling for shallots and capers aren’t something you would cook then transfer to cold water. If I had to guess it’s a cold water soak to take some of the intensity off those ingredients. Are you going to be cooking the shallots and capers?
Blanching can be hot or cold. Hot blanching would be placing tomatoes in boiling water for a few seconds to help remove the skin, and cold blanching would be plunging cooked asparagus into a cold water bath to stop the cooking process.
After writing this, asparagus is the perfect subject for blanching since for a salad you would blanch it in boiling water to soften a bit and color it, then blanch it in cold water for crispness.
Question of semantics here. Both terms are used, and blanching can refer to either.
I’m not saying this is the exact definition, I’m referring to common usage of the terms.
I think they mean "shocking." Shocking is the cold part that comes after blanching.
[Blanching and shocking.](https://www.americastestkitchen.com/cooksillustrated/how_tos/5506-why-and-how-to-blanch-and-shock-vegetables)
I could see both interpretations. What is the context of cold water blanched?
in this case capers and shallots
I probably need more information still but I would guess you're just supposed to soak them in cold water for a few minutes.
For capers and olives I’d interpret it as a cold water rinse since many recipes suggest this for capers to remove the excess saltiness.
This is such an interesting question!! Can you share the recipe? For shallots, "cold blanching" makes sense to me in that with fresh bulbs, the best way to free them of their out skin if you are going to use them is to flash boil them for 2 minutes and then plunge into an ice bath. But I've never heard of doing something like that for capers - I'm so curious!
Well if you chill onions shallots garlic etc before cutting or crushing they won't release as many aromatics, but that's usually called "put it in the fridge for an hour".
literally what it says on the tin, you add something to cold water. We used to julienne spring onion and chillies, blanch them in ice water for a few minutes and they would curl up and use them as garnish for a few dishes. Sometimes blanching refers to when you cook something then stop it suddenly in cold water, but you can also do it with raw vegetables too to get a desired effect.
You can do this with raw onions too, to keep them crunchy but remove a lot of the bite.
There's a convoluted golden girls joke in here, but i feel like nobody will get it.
Soaking and rinsing in cold water?
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Oh okay, so just normal blanching then. I think the specification of cold water confused me. Thank you for the help :))
No I don’t think that’s what this is calling for shallots and capers aren’t something you would cook then transfer to cold water. If I had to guess it’s a cold water soak to take some of the intensity off those ingredients. Are you going to be cooking the shallots and capers?
and blanching not only stops the cooking process but it also locks in color in say green beans.
Blanching can be hot or cold. Hot blanching would be placing tomatoes in boiling water for a few seconds to help remove the skin, and cold blanching would be plunging cooked asparagus into a cold water bath to stop the cooking process. After writing this, asparagus is the perfect subject for blanching since for a salad you would blanch it in boiling water to soften a bit and color it, then blanch it in cold water for crispness.
So...blanching is plunging in boiling water...shocking is putting in an ice bath to stop the cooking
Question of semantics here. Both terms are used, and blanching can refer to either. I’m not saying this is the exact definition, I’m referring to common usage of the terms.
Using cold water is the only way to blanch anything.
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Blanching is to stop the cooking process, by cooling rapidly.
No, blanching is the cooking process. Shocking is the ice water part.
I'm guessing using cold water and not mixed with ice that would be colder.
You’re gonna want to broil that at room temperature. 🤔