fem. proper name, from French Blanche, from Old French blanc "white," of Germanic origin (see blank (adj.)). A fairly popular name for girls born in the U.S. from about 1880 to 1900.

To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.

This refers to the skin turning a white colour when pressure is applied. With superficial and partial thickness burns, the skin retains it’s ability to blanche.

  French. Literally, White. A clear, uncolored absinthe. See also La Bleue.

Blanching is a method of preparing food for other uses by boiling it quickly. It can soften food, remove some of the saltiness, or aid in removing skin.

less common

A botanical plant name author abbreviation for botanist Emanuel Blanche (1824-1908). ----

From a medieval French nickname meaning "white, fair". This word and its cognates in other languages are ultimately derived from the Germanic word *blankaz. An early bearer was the 1 [..]