blanched

listen to the pronunciation of blanched
Englisch - Englisch
bleached
Simple past tense and past participle of blanch
lacking complexion or color
{s} livid, ashen, anemic looking from sickness or emotion; etiolated (of plants)
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"
(especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
past of blanch
blanched almond
A subtle yellow shade or hue, like that of blanched almonds

blanched almond colour:.

blanched almond
Part cooked almonds (nuts)
blanched almond
Of a subtle yellow shade or hue, like that of blanched almonds
blanched almonds
plural form of blanched almond
Blanch
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?.

blanch
To bleach by excluding the light, as the stalks or leaves of plants, by earthing them up or tying them together
blanch
To cook by dipping briefly into boiling water, then directly into cold water
blanch
To use evasion
blanch
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
blanch
To cause to turn aside or back; as, to blanch a deer
blanch
{v} to whiten, skin almonds, evade
blanch
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
blanch
To drop food into boiling water for a brief period of time to preserve color and texture or to loosen skins for peeling
blanch
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
blanch
Fig
blanch
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
blanch
To make white by removing the skin of as by scalding; as, to blanch almonds
blanch
cook (vegetables) briefly; "Parboil the beans before freezing them"
blanch
turn pale, as if in fear
blanch
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
blanch
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
blanch
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
blanch
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
blanch
To partially cook fruits, vegetables, or nuts in boiling water or steam to prepare for canning or freezing
blanch
To partially cook vegetables by parboiling
blanch
To cover (sheet iron) with a coating of tin
blanch
To make white by removing the skin of, as by scalding; as, to blanch almonds
blanch
{f} bleach; turn pale; whiten (of plants); remove almond skins by boiling; cook vegetables briefly; scald
blanch
To give a white luster to (silver, before stamping, in the process of coining.)
blanch
Dip in and out of boiling water to loosen skin or to prepare for freezing
blanch
To take the color out of, and make white; to bleach; as, to blanch linen; age has blanched his hair
blanch
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
blanch
to plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking
blanch
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
blanch
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)
blanch
To immerse food briefly in boiling water, either to help loosen the skin or to cook briefly to set color and flavor
blanch
To immerse food in boiling water for a short time
blanch
To avoid, as from fear; to evade; to leave unnoticed
blanch
to put food, particularly fruit or vegetables, into boiling water for short periods to tenderise them or make them easier to peel
blanch
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)
blanch
To place item in boiling water in order to loosen the skin so that it can be removed
blanch
To whiten; to give a favorable appearance to; to whitewash; to palliate
blanch
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
blanch
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
blanch
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
blanch
To grow or become white; as, his cheek blanched with fear; the rose blanches in the sun
blanch
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
blanch
Ore, not in masses, but mixed with other minerals
blanch
To give a white luster to silver, before stamping, in the process of coining
blanch
To take the color out of and make white; to bleach; as, to blanch linen; age has blanched his hair
blanch
cook (vegetables) briefly; "Parboil the beans before freezing them
blanch
To boil fruits or vegetables to prepare for canning, drying, freezing or to remove skins
blanched

    Aussprache

    Etymologie

    [ 'blanch ] (verb.) 15th century. Middle English blaunchen, from Middle French blanchir, from Old French blanche, feminine of blanc, adjective, white; more at BLANK.

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