What cooking method is used to prepare food so that the skin can easily be removed?

Blanching is the cooking method that facilitates the easy removal of food skins, particularly for fruits and vegetables. This technique involves briefly boiling the food and then rapidly cooling it in ice water, a process that helps loosen the skin from the flesh. The quick exposure to boiling water softens the outer layers, making it simpler to peel off.

For instance, when blanching tomatoes, the skin begins to separate from the flesh after being immersed in boiling water for a short time. This method is especially useful for preparing items like peaches, almonds, and tomatoes before cooking or processing. The other methods listed, such as grilling, boiling, and sautéing, do not specifically focus on loosening skins for easy removal, which is why blanching is the most appropriate choice in this context.