Partially cook vegetables, by dropping them in boiling water for a few minutes or by pouring boiling water on them. They usually become crisp and bright in color.
When referring to the garden, blanching is the process of withholding light from the whole or a portion of a plant in order to prevent the development of chlorophyll. This can be done by mounding soil or mulch around the plant or by using boards, paper, or even the plant's own leaves. Techniques vary according to species. Vegetables commonly blanched include: asparagus, cauliflower, and celery.
Whitening of the epidermis, resulting from over-treatment with high frequency energy.
Taken from the French, this means to whiten; and is applicable to vegetables such as cauliflower or beans. Plunge the vegetable into boiling water for a minute, then drain. The vegetable is then ready for the second stage of cooking.
heating food, such as raw vegetables, for a certain length of time to stop the action of enzymes.
a whitening of the skin sometimes caused by some types of hair removal. Also called hypopigmentation.
when excluding light by means of inverted pots, paper or earthing plants up, thus improving their flavour.
Refers to the technique of plunging food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing).
Method 1 : Dip food into boiling water for a few minutes, then plunge it into cold water. This is use for helping to remove the skins from tomatoes, peaches, almonds, or for shrinking fruit, for example apples. Method 2 : Place the food in cold water and bring it to boil. Remove the food and plunge it into cold water to cool it rapidly. This method is used for preparing offal or meat sundries for cooking.
Whitening of the skin sometimes caused by some types of hair removal; Also known as hypopigmentation
Blanching means excluding light from all or part of a plant during growth for a period of up to 2 weeks, resulting in a loss of the green colouring (chlorophyll) and bitterness. It is used for rhubarb, chicory, endive, seakale and dandelion, amongst other plants.
The exclusion of light to whiten stems eg. Celery
It is a process in which an ingredient is briefly dipped in boiling water for a moment, then immediately transferred to cold water. It is generally used to remove the outer skin of tomatoes, almonds etc.
Literally means whitening. In cookery, the literal meaning is not always taken, e.g. blanching tomatoes or almonds means pouring boiling water on the tomatoes/ almonds and then removing the skins.
The process of depriving a plant of light in order to leave it pale and tender. A technique used with celery, endive, and forced rhubarb, among other plants.
Immersing food quickly in boiling water to whiten it, as in sweetbreads, or to remove skin, e.g. peaches and tomatoes. Vegetables which are to be frozen and kept for a certain length of time are blanched to destroy enzymes and preserve the colour, flavour and texture.
process of immersing in hot water or heating in steam at 95°C for 1-5 minutes to reduce enzyme activity.
Blanching is the whitening of metal, by various means, such as soaking in acid or by coating with tin. This term is commonly used in coinage, in which pieces are given a lustre and brilliance before images are struck into the surface.