On Sun, 25 Jul 2004 17:25:25 +0000 (UTC), "Franz Heymann"
wrote:


"redclay" wrote in message
news

Ros Butt wrote in message
news
Once again, it's coming to the season of busily freezing excess
runners.
I've always blanched them, but I've read recently that there is no
need to
blanch. Has anyone any experience of blanched versus unblanched?
I'm not
even sure of the reason for blanching.

Any help would be great.
Blanch them because the heat stops all biological processes.

Only complete cooking stops all biological activity. (Almost all)

a good dose of gamma rays does too


--
Martin