Blanching and steaming are terms that we come across quite often in the culinary world. Several recipes require us to use either of these cooking methods. While we all know that they are considered healthier cooking options, what we often struggle with is differentiating between the two. There may have been times when you mistakenly blanched food that was supposed to be steamed, and vice versa. As similar as they look, they actually differ to a great extent. It’s true that they both use water for cooking, but the way it’s used and the purpose behind it are things most of us are unaware of. To help you better understand, here are some key differences that will help you distinguish between blanching and steaming:
What Is The Purpose Of Blanching?
Blanching is a process that aims to partially cook the food. Fruits or vegetables are submerged in boiling water for a short amount of time and then immediately transferred to cold water. Blanching is mainly done to kill any harmful bacteria present in the food that may have an impact on its colour or texture. It also cooks the food partially to soften it for the rest of the cooking process. Blanching is also used prior to freezing the food.
What Is The Purpose Of Steaming?
Unlike blanching, the purpose of steaming is to fully cook the food. It uses the hot steam produced from the boiling water to do so. The main purpose of steaming food is to soften its texture, which makes it easier to digest. This allows for better absorption of essential nutrients from the food.
Also Read: How To Blanch Spinach Without Losing Its Colour
Here Are 4 Key Differences Between Blanching And Steaming:
1. Cooking process:
In blanching, the aim is to preserve the colour of the food or just partially cook it. For this, it’s first boiled in water and then immediately transferred to cold water, which halts the cooking process. Steaming, on the other hand, is used to fully cook the food by using hot steam produced from the water instead of having direct contact with it.
2. Cooking time:
Both blanching and steaming require different cooking times. When we blanch the food, our aim is not to fully cook it, which is why it naturally takes less time. Steaming requires the hot steam to fully penetrate the food in order to cook it, and this takes longer than blanching. The cooking time may vary according to the size of the food.
3. Food texture:
Another key difference between blanching and steaming is the texture they leave on the food. In blanching, the food may become softer as compared to its original texture but still retain some crunch. On the other hand, steaming food allows it to cook much more evenly, resulting in a tender texture.
4. Nutrient quotient:
When we blanch the food, it’s immersed in water not once but twice, and this may result in the food losing its nutrients to the water. Since steaming does not involve contact with water, this risk of nutrient loss is eliminated from this cooking process, making it a better option than blanching.
Also Read: Weight-Loss: 7 Steamed Indian Recipes That You Can Munch On Guilt-Free
Blanching Or Steaming: Which One Is Healthier?
Both blanching and steaming are considered healthy cooking methods compared to others. However, steaming tends to preserve more nutrients than blanching. This is because steaming does not involve any contact with water. In blanching, the food may end up losing most of its nutrients as it is immersed in water. So, while both are healthy options, if nutrient content is your priority, opt for steaming.
So, the next time you find yourself confused about the two cooking methods, you’ll know exactly what sets them apart.
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