blanching


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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.
4.
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.

blanching


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A method of excluding light from growing stems or leaves to keep them succulent.
References in periodicals archive ?
Like endive, it can be bitter when green, so blanching helps.
However, various processing conditions or factors used during canning such as the time-temperature combination for the processing, headspace of the can, pressure at which the food is processed, quality of the seam, blanching, exhausting as well as the choice of the processing medium can affect the quality of the processed foods.
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.
The basic version consists of an infeed station, a preheating section, blanching station and a cooling section.
ASelf-blanching celery needs to be planted in blocks rather than a row as the closeness keeps the light out and helps with the blanching.
They accomplish this feat by slicing the potatoes with the peel still on, by frying them in relatively small batches and by not blanching the potatoes first as is quite common in the industry.