Ode Coyote wrote:
In the old days, people dipped salad greens in boiling water to make
wilted lettuce dishes by preference.
Blanching was a common process.
Was there a reason for that?
Blanching is still done for corn. It destroys the enzymes that convert
the sugar to starch, thus making the corn stay sweet longer. Highly
recommended if freezing, or not cooking as soon as picked.
Marshall
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