A Bright Boiling Crunch!

Blanching is similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath to stop the cooking process.  There are tons of ways to cook, say, asparagus, but the simplest and most versatile is blanching.
At the Spaulding School of Cuisine, our professionals will teach you all you need to know to create a masterpiece of blanched goodies! The art of blanching will cause your vegetables to lose their raw, fibrous edge, but still retain its crunch! Our professionals will teach you why they appear brighter green and stay that way much longer than fresh vegetables! So much to learn! Come join us!

Classes are conducted one on one as well as in groups depending on community desire.

Contact us today to learn this style of cooking and so much more! Book Today

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