blanch

(blănch) also blench (blĕnch)

v. blanched, blanch·ing, blanch·es also blenched or blench·ing or blench·es

v.tr.

1. To take the color from; bleach.

2. To whiten (a growing plant or plant part) by covering to cut off direct light.

3. To whiten (a metal) by soaking in acid or by coating with tin.

a. To scald (almonds, for example) in order to loosen the skin.

b. To scald (food) briefly, as before freezing or as a preliminary stage in preparing a dish.

5. To cause to turn white or become pale.

v.intr.

To turn white or become pale: Their faces blanched in terror.

[Middle English blaunchen, to make white, from Old French blanchir, from blanche, feminine of blanc, white, of Germanic origin; see bhel- in Indo-European roots.]

blanch′er n.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

blanching

A method of excluding light from growing stems or leaves to keep them succulent.

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References in periodicals archive

This process is known as blanching and is achieved by the application of heat followed by the abrasive removal of the peanut skin while keeping the kernels intact.

Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

Blanching kills bacteria and destroys enzymes that could taint food.

THE OUTSIDERS; Don't let your surplus crops go to waste. There are plenty of ways of storing them for later on..

To obtain dried pepper with the best organoleptic and nutritional qualities, pretreatment such as blanching may be applied prior to drying [15-17].

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

The quality and safety of these products is not known, therefore, the current study was to establish the influence of cassava cultivar, blanching time and slice thickness on quality of fried cassava chips.

Cassava chips quality as influenced by cultivar, blanching time and slice thickness

Like endive, it can be bitter when green, so blanching helps.

Know your onions

It doesn't involve trenching or blanching, that's for sure.

Don't balk on stalks: some gardeners say that celery can be a finicky plant to grow, but It's easy when you know the secrets

After removing cores and skins, which you can do by blanching them, bring the coarsely chopped tomatoes to a gentle simmer for about 10 minutes, or until the tomatoes are tender.

Freezing fruits and vegetables from your garden

Since myrosinase is not heat-stable, blanching may destroy its activity, depleting frozen broccoli of its major health-promoting component--sulforaphane, which has exhibited antimicrobial and anti-cancer properties.

Myrosinase may greatly improve the health impact of frozen broccoli

The theory is that blanching (plunging vegetables into boiling water for a couple of minutes before freezing) destroys bacteria which encourage decomposition, thus affecting the frozen lifespan.

"I've never had so many [...]; In the garden

Cooking Heinz Beanz begins by blanching raw haricot beans in hot water.

473 tonnes of carbon saved a year

Blanching vegetables in boiling water or steam and plunging them into ice cold water once they are cooked will retain so much more colour, flavour, texture and nutrients.

Perfect veg; COOKERY CLASS