Blanching is often done in conjunction with another step, known as shocking, which involves plunging the blanched item directly into an ice water bath, so as to stop the cooking that was initiated in the blanching phase.
This is a clue that blanching is more of a prep technique than a cooking technique. Blanching does not, and should not, cook the food. If the food is going to be cooked, that will happen later. Otherwise, blanched food is still considered raw.
The key with shocking is that you don’t want to let the food sit in the ice water for too long, or it will start to absorb water and become soggy. What you want to do instead is just let it chill until the food is no longer warm, then drain it thoroughly and either store it or set it aside for whatever the next step is. You don’t need to get it fully cold all the way through, but it shouldn’t be warm to the touch.
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