How does Blanching vegetables helps drive out excess water in vegetables?

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I was reading Yinfei Lo's "Mastering the Art of Chinese Cooking". In the segment about blanching, she talked about blanching vegetables helps drive out excess water. I Googled it, and got a simliar result from the following article.

Vegetables with a high water content can release enough water during cooking to affect the taste of a sauce: blanching removes some of that excess water before the vegetables reach the wok or frying pan.

It is mentioned in this Japanese cookbook as well.

Can someone help me understand how does this work? What is the mechanism behind it?

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lzzhang10

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Posted: 10 years ago
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