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TechniqueThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Blanching
A quick cooking technique followed by cooling to set color, texture, and freshness.
Context
Blanching matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
Blanching is used for herbs, vegetables, roots, and garnishes.
How THT uses it
THT uses blanching to keep Caribbean produce vibrant on refined plates.