On Sun, 25 Jul 2004 21:53:12 +0000 (UTC), "Franz Heymann"
wrote:


wrote in message
.. .
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

True, but not many urglers have access to a Cobalt bomb.

Only a cobalt 60 source is needed, I am sure many urglers have one in
their garden shed :-)

The food industry has access to chambers that use gamma rays to stop
all biological processes in food.
http://www.foodstandards.gov.uk/safe...e/irradfoodqa/
--
Martin