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 (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.]

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.


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A method of excluding light from growing stems or leaves to keep them succulent.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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.
To obtain dried pepper with the best organoleptic and nutritional qualities, pretreatment such as blanching may be applied prior to drying [15-17].
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.
Like endive, it can be bitter when green, so blanching helps.
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.
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.
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.
Cooking Heinz Beanz begins by blanching raw haricot beans in hot water.
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.