blanch

listen to the pronunciation of blanch
İngilizce - İngilizce
A female given name, a less common spelling of Blanche

That daughter there of Spain, the Lady Blanch, / Is near to England: look upon the years / Of Lewis the Dauphin and the lovely maid. / If lusty love should go in quest of beauty, / Where should he find it fairer than in Blanch?.

To grow or become white; as, his cheek blanched with fear; the rose blanches in the sun
To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices
To use evasion
To cause to turn aside or back; as, to blanch a deer
To give a white luster to (silver, before stamping, in the process of coining.)
To avoid, as from fear; to evade; to leave unnoticed
To bleach by excluding the light, as the stalks or leaves of plants, by earthing them up or tying them together
To cook by dipping briefly into boiling water, then directly into cold water
To take the color out of, and make white; to bleach; as, to blanch linen; age has blanched his hair
To cover (sheet iron) with a coating of tin
ore, not in masses, but mixed with other minerals
To whiten; to give a favorable appearance to; to whitewash; to palliate
To make white by removing the skin of, as by scalding; as, to blanch almonds
{v} to whiten, skin almonds, evade
To drop food into boiling water for a brief period of time to preserve color and texture or to loosen skins for peeling
If you say that someone blanches at something, you mean that they find it unpleasant and do not want to be involved with it. Everything he had said had been a mistake. He blanched at his miscalculations
To partially cook vegetables by parboiling
To give a white luster to silver, before stamping, in the process of coining
Blanching is a process whereby the food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process It is a technique commonly used with Chinese vegetables prior to stir-frying The goal is to bring out the color and flavor of the vegetable without overcooking
Fig
{f} bleach; turn pale; whiten (of plants); remove almond skins by boiling; cook vegetables briefly; scald
If you blanch vegetables, fruit, or nuts, you put them into boiling water for a short time, usually in order to remove their skins, or to prepare them for freezing. Skin the peaches by blanching them
cook (vegetables) briefly; "Parboil the beans before freezing them"
turn pale, as if in fear
From the Old French word blanchir, to whiten As a gardening term, it is used to describe a process of excluding light so as to make the plant material lighter in color and more tender For example, this is commonly done with endive
A method used to prepare food for freezing The food is submerged in hot water for a brief period of time before being placed in packages and frozen
To make white by removing the skin of as by scalding; as, to blanch almonds
To heat for a short period of time in boiling water or steam Blanching may mean pouring boiling water over food to loosen and remove the outer covering such as skin from peaches or tomatoes or the brown husk from almonds Foods can also be blanched by placing them in a large amount of water and boiling for given number of minutes They are then drained and plunged into ice water to crisp and stop the cooking action This is done to inactivate enzymes in food for canning, freezing and drying
To plunge seafood into boiling water for a brief period of time to bring out the color and flavor, then submerge the seafood into a bowl of ice water to stop the cooking process
To cook briefly in boiling water to seal in flavor; usually used for vegetables or fruit, to prepare for canning and to ease skin removal
To boil fruits or vegetables to prepare for canning, drying, freezing or to remove skins
To immerse food in boiling water for a short time
Dip in and out of boiling water to loosen skin or to prepare for freezing
To cook an item partially and very briefly in boiling water or in hot fat Usually a preparation technique, as to loosen peel from vegetables, fruits and nuts or to prepare foods for freezing or remove undesirable flavors
to plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking
If you blanch, you suddenly become very pale. His face blanched as he looked at Sharpe's blood-drenched uniform She felt herself blanch at the unpleasant memories
To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing)
To immerse food briefly in boiling water, either to help loosen the skin or to cook briefly to set color and flavor
to put food, particularly fruit or vegetables, into boiling water for short periods to tenderise them or make them easier to peel
To take the color out of and make white; to bleach; as, to blanch linen; age has blanched his hair
To pour boiling water over a food or to immerse briefly in boiling water, then drain and rinse with cold water May be done to loosen skin (as for almonds), to remove or set color, or to stop enzymatic action (as for canning or freezing)
To place item in boiling water in order to loosen the skin so that it can be removed
To cook for a very short time in boiling water, either to loosen the skin from some food to be peeled, or as a step in preparing foods for freezing
To preheat in boiling water or steam from one to five minutes, followed by draining and rinsing in cold water Uses: (1) To remove skins from some fruits, vegetables, and nuts (2) To inactivate enzymes and shrink food for canning, freezing, and drying
To plunge food briefly into boiling water, then into cold water to stop the cooking process This process is performed to firm the flesh, loosen skins, and to heighten and set the color and flavor of foods
cook (vegetables) briefly; "Parboil the beans before freezing them
To partially cook fruits, vegetables, or nuts in boiling water or steam to prepare for canning or freezing
blanch holding
A mode of tenure by the payment of a small duty in white rent (silver) or otherwise
Blanche
A surname of French origin
Blanche
A female given name
blanched
Simple past tense and past participle of blanch
blench
to blanch
blench
to flinch
blancher
{n} one who blanches, one who whitens
blench
{v} to shrink, start back, hinder
Blanche
{i} female first name
Blanche
given name, female
blanched
(especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
blanched
bleached
blanched
ash-colored or anemic looking from illness or emotion; "a face turned ashen"; "the invalid's blanched cheeks"; "tried to speak with bloodless lips"; "a face livid with shock"; "lips livid with the hue of death"- Mary W Shelley; "lips white with terror"; "a face white with rage"
blanched
past of blanch
blanched
lacking complexion or color
blanched
{s} livid, ashen, anemic looking from sickness or emotion; etiolated (of plants)
blancher
{i} persone who blanches, person who whitens; person who cleanses money; chemical preparation for cleansing money; cooking pot with a basket into which food can be lowered for blanching or steaming
blancher
One who, or that which, frightens away or turns aside
blancher
One who, or that which, blanches or whitens; esp
blancher
one who anneals and cleanses money; also, a chemical preparation for this purpose
blanches
third-person singular of blanch
blanching
heating food, such as raw vegetables, for a certain length of time to stop the action of enzymes
blanching
third-person singular of blanch
blanching
Literally means whitening In cookery dts, the literal meaning is not always taken, e g blanching tomatoes or almonds means pouring boiling water on the tomatoes/ almonds and then removing the skins
blanching
Except for tree nuts and peanuts, blanching means a prepackaging heat treatment of foodstuffs for a sufficient time and at a sufficient temperature to partially or completely inactivate the naturally occurring enzymes and to effect other physical or biochemical changes in the food [From §110 3(d)]
blanching
When referring to the garden, blanching is the process of withholding light from the whole or a portion of a plant in order to prevent the development of chlorophyll This can be done by mounding soil or mulch around the plant or by using boards, paper, or even the plant's own leaves Techniques vary according to species Vegetables commonly blanched include: asparagus, cauliflower, and celery
blanching
Heating by direct contact with hot water or live steam It softens the tissues, eliminates air from the tissues, destroys enzymes, and washes away raw flavors
blanching
Boiling briefly 1 To loosen the skin from nuts, fruit and vegetables 2 To set the colour of food and to kill enzymes prior to freezing 3 To remove strong or bitter flavours
blanching
Brief immersion into boiling water to partially cook food
blanching
The process of blocking light from certain types of vegetables in order to prevent coloration and keep mild flavors
blench
turn pale, as if in fear
blench
To shrink; to start back; to draw back, from lack of courage or resolution; to flinch; to quail
blench
{f} shrink, recoil, cower, falter
blench
To draw back from; to deny from fear
blench
To fly off; to turn aside
blench
To grow or make pale
blench
To baffle; to disconcert; to turn away; also, to obstruct; to hinder
blench
Variant of blanch
blench
A looking aside or askance
blenched
past of blench
blenches
third-person singular of blench
blenching
present participle of blench
blanch