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Blanch Meaning: Definition, Examples, and Translations

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blanch

[blรฆntสƒ ]

Definition

Context #1 | Verb

cooking

To blanch means to briefly immerse food in boiling water, then transfer it to ice water to stop the cooking process. Blanching is commonly used to soften vegetables, remove skins from fruits or nuts, or prepare foods for freezing or canning.

Synonyms

boil, parboil, scald.

Which Synonym Should You Choose?

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Word Description / Examples
blanch

Used when briefly boiling food, typically vegetables, and then plunging them into ice water to stop the cooking process. This method helps preserve color, texture, and nutrients.

  • Before freezing the green beans, you should blanch them to keep their vibrant color

Examples of usage

  • Blanch the tomatoes before peeling them.
  • After blanching the broccoli, I will sautรฉ it with garlic.
  • Blanch the almonds to easily remove the skins.
  • I always blanch green beans before freezing them.
  • She blanched the cabbage leaves for the stuffed peppers.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Techniques

  • Blanching is commonly used for vegetables to preserve their bright colors and nutrients before freezing.
  • The process involves boiling food briefly, usually for one to three minutes, then placing it in ice water to stop the cooking.
  • Blanching helps remove harsh flavors from foods, such as beans or garlic, making them taste milder.

Historical Uses

  • Ancient civilizations, including the Romans, used blanching to prepare vegetables to enhance their flavors and textures.
  • During the Renaissance, blanched foods were a part of grand feasts, showcasing skillful cooking techniques.
  • Blanching was commonly employed in European cuisines to prepare staples before canning to ensure durability.

Science of Cooking

  • The method of blanching helps in activating enzymes that retain the color and nutritional content of foods during freezing.
  • Rapid cooling after blanching halts cooking immediately, preventing overcooking and preserving crispness.
  • Chemically, blanching affects pectin in vegetables, helping maintain firm structures, especially in tomatoes.

Cultural Practices

  • In Japanese cuisine, blanching is essential for preparing vegetables like snap peas, emphasizing freshness in dishes.
  • In Southern cooking, blanching greens before cooking them down is a traditional method to reduce bitterness.
  • Italian cooks often blanch tomatoes to easily remove skins, making sauce preparations faster and smoother.

Origin of 'blanch'

The word 'blanch' originated from the Old French word 'blanchir', which means 'to whiten'. The term was first used in the 14th century in English. It originally referred to making white by removing color, but over time, it came to be associated with the process of cooking vegetables briefly in boiling water.

Word Frequency Rank

This word's position of #31,143 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.