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Examples of blanch
blanch
Boil a pot of well-salted water, blanch the chard for three minutes, then drain.
From the independent.co.uk
I'm guessing he figured it out when I revealed that I didn't know how to blanch.
From the latimes.com
In winter, the waterfall at Gullfoss seems to blanch the colour from the world.
From the telegraph.co.uk
Blanch cauliflower, beans, broccoli or snow peas, then add just before serving.
From the au.news.yahoo.com
Blanch vegetables before freezing them to set color and stop the aging process.
From the tennessean.com
Blanch cabbage leaves, and layer them between paper towels until ready to fill.
From the sfgate.com
Before freezing broccoli or cauliflower, it's best to blanch or steam it first.
From the kansas.com
Add large-leaf spinach, and blanch until bright green and tender, 1 to 2 minutes.
From the dinersjournal.blogs.nytimes.com
In a large pot of boiling salted water, blanch the shelled favas for 2 minutes.
From the latimes.com
- Pale: turn pale, as if in fear
- Cook (vegetables) briefly; "Parboil the beans before freezing them"
- (blanched) ashen: anemic looking from illness or emotion; "a face turned ashen"; "the invalid's blanched cheeks"; "tried to speak with bloodless lips"; "a face livid with shock"; "lips...livid with the hue of death"- Mary W. Shelley; "lips white with terror"; "a face white with rage"
- (blanched) etiolate: (especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
- 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.
- Ore, not in masses, but mixed with other minerals; To grow or become white; as, his cheek blanched with fear; the rose blanches in the sun; To take the color out of, and make white; to bleach; as, to blanch linen; age has blanched his hair; To avoid, as from fear; to evade; to leave unnoticed; ...
- (blanched) lacking complexion or color; bleached
- A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.
- To immerse in rapidly boiling water and allow to cook slightly.
