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Examples of blanched
blanched
More recently, investors blanched when NASDAQ threatened to delist CTI's shares.
From the businessweek.com
She simmered sausage-shaped La Ratte potatoes and blanched three kinds of beans.
From the heraldtribune.com
In three to four weeks, the heads of the blanched leaves should be ready to eat.
From the halesowennews.co.uk
I guess Blanche Lincoln blanched the blue out of Arkansas and re-colored it Red.
From the washingtontimes.com
Milt would stay on for four years after his son left but, still, folks blanched.
From the forbes.com
Whip egg whites, fold in some blanched asparagus and call everyone to the table.
From the suntimes.com
You can also flash freeze strawberries and other berries and blanched vegetables.
From the freep.com
Add Brussels sprouts trimmed and cut in half and blanched for about four minutes.
From the sacbee.com
Once all fries have been blanched, raise the heat on the duck fat to 375 degrees.
From the npr.org
- 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.
