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blanch(blănch) also blench (blĕnch)
v. blanched, blanch·ing, blanch·es also blenched or blench·ing or blench·es
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.
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.]
vb (mainly tr)
1. (also intr) to remove colour from, or (of colour) to be removed; whiten; fade: the sun blanched the carpet; over the years the painting blanched.
2. (usually intr) to become or cause to become pale, as with sickness or fear
3. (Cookery) to plunge tomatoes, nuts, etc, into boiling water to loosen the skin
4. (Cookery) to plunge (meat, green vegetables, etc) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove a bitter or salty taste
5. (Botany) to cause (celery, chicory, etc) to grow free of chlorophyll by the exclusion of sunlight
6. (Metallurgy) metallurgy to whiten (a metal), usually by treating it with an acid or by coating it with tin
7. (usually foll by: over) to attempt to conceal something
[C14: from Old French blanchir from blanc white; see blank]
1. to whiten by removing color; bleach.
2. to boil (food) briefly, as to whiten, facilitate removal of skins, remove strong flavors, or prepare for freezing.
3. to whiten or prevent the greening of (the stems or leaves of plants, as lettuce) by excluding light.
a. to give a white luster to (metals), as by means of acids.
b. to coat (sheet metal) with tin.
5. to make pale.v.i.
6. to become white; turn pale.
[1300–50; Middle English < Anglo-French, Middle French]
Past participle: blanched
To plunge food briefly into boiling water and then immediately into cold water.
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|Verb||1.||blanch - turn pale, as if in fear|
|2.||blanch - cook (vegetables) briefly; "Parboil the beans before freezing them"|
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
cook - transform and make suitable for consumption by heating; "These potatoes have to cook for 20 minutes"
1. turn pale, fade, pale, drain, bleach, wan, whiten, go white, become pallid, become or grow white She felt herself blanch at the unpleasant memories.
2. recoil, start, withdraw, flee, retreat, duck, shrink, back off, wince, swerve, cringe, shy away, quail, cower, shirk, draw back, baulk, blench Staff don't blanch at the sight of a wheelchair.