The process involves briefly immersing the stalks in boiling water, followed by immediate chilling in ice water. This rapid cooking and cooling halts enzyme actions that can lead to discoloration, loss of crispness, and diminished nutritional value.
This technique enhances both the appearance and texture of the vegetable, resulting in a brighter, more vibrant green color and a crisper bite. Further, this pretreatment prepares the stalks for freezing, preserving them for longer storage without significant quality degradation. It also reduces the bitter flavor, making the celery more palatable, particularly for raw consumption or incorporation into milder dishes.
