turn pale, as if in fear He is silent, as if struck dumb, his face showing blanched and bloodless, while she utters a shriek, half terrified, half in frenzied anger. — Reid, Mayne

c. 1400, transitive, "to make white, turn pale," from Old French blanchir "to whiten, wash," from blanc "white" (11c.; see blank (adj.)). Originally "to remove the h [..]

"to start back, turn aside," 1570s, variant of blench. Related: Blanched; blanching.

To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.

To immerse in rapidly boiling water and allow to cook slightly.

To cover or block direct light from a growing plant to whiten its leaves, making them tender and less bitter.

To exclude light from plants or parts of plants to render them white or tender. Often this practice is utilised for cauliflower, endive, celery, leeks and rhubarb.

To exclude light from plants or parts of plants to render them white or tender. Often done to cauliflower, endive, celery, and leeks.

To plunge into a boiling liquid and cook 10 to 20 percent of doneness. This is done also to remove the outer covering or skins from nuts, fruits, and some vegetables.

A cooking practice that involves steaming or scalding food briefly (parboiling).

To cook in boiling water for a few minutes and then refresh in cold water. This keeps colour in vegetables and loosens tomato and fruit skins. Also refers to potato chips that are precooked in hot fat before being fully cooked—this improves their texture and colour.

Pronounce it: bla-anchThe process of plunging ingredients - usually vegetables and fruit - into boiling water briefly, then draining and refreshing them in cold water in order to stop the cooking proc [..]

(1) To briefly sink food into the boiling water and then into cold water to stop cooking. (2) Blanching allows you to cook vegetables completely, and then cool them quickly for use in dishes like sala [..]

(1) To briefly plunge food into boiling water and then into cold water to stop cooking.  (2) Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, so [..]

To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

To partially cook fruits, vegetables, or nuts in boiling water or steam to intensify and set color and flavor. This is an important step in preparing fruits and vegetables for freezing. Blanching also [..]

To plunge food (usually vegetables) into boiling water briefly. The food is then removed and placed into cold water to stop the cooking process. This is often to help loosen their skins or to par-cook [..]

To dip a food briefly into boiling water.

To cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged immediately and briefly into an ice water bath to stop the cooking process [..]

To blanch food immerse fruit or vegetable in boiling water for a minute or so, remove and place in a bowl of ice water. This is often used before freezing fruits or vegetables. Or you can blanch a fruit or vegetable such as tomatoes or peaches to remove their skins.

To boil or steam foods briefly in order to either remove the skins (tomatoes, nuts, etc), whiten, or prepare food for freezing by stopping the enzymatic action.

To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables.

To submerge foods in boiling water for just a few seconds, remove from the water, and refresh under cold water to stop the cooking process. Blanching is a gentle form of cooking used to loosen skins, firm flesh, and heighten color and flavor. Example

(v) cook (vegetables) briefly(v) turn pale, as if in fear

(verb) To plunge raw food into boiling water briefly, then into cold water to stop the cooking process. The purpose may be to do one of the following: to soften or partially cook, to loosen skins, to [..]

To boil briefly. After 30 seconds in boiling water, plunge the vegetable or other food or into ice water to stop the cooking – great for green beans, asparagus, and broccoli.

To blanch is to cook a food in boiling water for a few minutes. Blanching seals in color and juices and helps to remove skin or peels. This is usually done as a first step when preparing a more compli [..]

to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

To boil briefly to loosen the skin of a fruit or a vegetable. This is an important step in preparing fruits and vegetables for freezing. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

To immerse in rapidly boiling water and allow to cook slightly.

Some vegetables should be cooked very briefly and will literally be dropped into boiling water for a minute. You can also blanch tomatoes, and other vegetables and fruit, if you want to remove the ski [..]

Blanch: To cook a vegetable in boiling water until 3/4 cooked and put it in an ice bath afterward.

To put food in boiling water in order to either whiten or remove the skin.

To exclude light from plants or parts of plants to render them white or tender. Often done to cauliflower, endive, celery, and leeks.

(intransitive) To grow or become white ''his cheek blanched with fear'' ''the rose blanches in the sun'' (transitive) To take the color out of, and make white; to bleach ''to blanch linen'' [..]

female|from=French, a less common spelling of Blanche. * Shakespeare John|II, Scene 1: *: That daughter there of Spain, the Lady Blanch, / Is near to England: look upon the years / Of Lewis the Da [..]

Blanch or blanching may refer to:

When skin is blanched, it takes on a whitish appearance as blood flow to the region is prevented. This occurs during and is the basis of the physiologic test known as diascopy.Blanching of the finger [..]

Variant of Blanche.

To cover a food with boiling water for a few minutes to whiten or to make removal of the skin easier.

to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.