Which cooking technique involves submerging food in boiling water for a short period?

Blanching is the cooking technique that involves briefly submerging food in boiling water, usually for a few moments, and then quickly transferring it to an ice bath or cold water to halt the cooking process. This method is often used to enhance the color, texture, and flavor of vegetables, as well as to prepare ingredients for freezing or further cooking. By quickly cooking the food, blanching helps in maintaining vibrant colors and nutrients, while also making peeling easier for items like tomatoes and peaches. The subsequent cooling step is crucial to prevent overcooking and to preserve the desired crispness and color of the food.

Other techniques mentioned, such as steaming, simmering, and deep frying, involve different methods of cooking. Steaming uses vapor to cook food without submerging it in water, simmering involves cooking food in liquid at a lower temperature (just below boiling), and deep frying requires submerging food in hot oil, which differs significantly from the water-based approach of blanching.