Blanched Meaning: Definition, Examples, and Translations
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blanched
[blæncht ]
Definition
cooking technique
Blanched refers to the process of briefly scalding fruits or vegetables in boiling water, followed by plunging them into ice water. This technique stops the cooking process, preserves the color and texture, and makes peeling easier. Blanching is often used before preserving foods or preparing them for freezing. It enhances the flavor and nutritional quality of the vegetables or fruits while also removing harsh flavors. The method is commonly used for green beans, tomatoes, and nuts.
Synonyms
parboiled, precooked, scalded.
Examples of usage
- The chef blanched the green beans to keep their vibrant color.
- Before freezing, blanch the carrots for a few minutes.
- Blanched almonds are easier to use in baking.
Translations
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Interesting Facts
Culinary Techniques
- Blanching is often used to preserve the color and crunchiness of vegetables before freezing.
- This cooking method can also make it easier to peel fruits, like tomatoes and peaches.
- Chefs use blanching to shock vegetables, which helps maintain their bright colors and fresh flavors.
Nutrition
- Blanching can help inactivating enzymes in vegetables, preserving their nutritional value during storage.
- The quick cooking and cooling process can enhance certain food textures, making them more enjoyable to eat.
- Research shows that blanching can help reduce levels of certain harmful compounds in some vegetables.
Cultural Practices
- In many cultures, blanching is a preparatory step before making traditional dishes, such as stir-fries or salads.
- Some Asian cuisines frequently use blanching to ensure vegetables stay vibrant and appetizing in presentations.
- In Italy, blanching is often employed for preparing ingredients for classic recipes, like pasta and minestrone soup.
Origin of 'blanched'
Main points about word origin
- The word 'blanched' comes from Middle French 'blanchir', meaning 'to make white', highlighting the color change during the process.
- In Latin, 'blancus' means 'white', which relates to how blanching can lighten the color of food.
- The term has been used in culinary texts since the 16th century, reflecting its longstanding importance in cooking.
The term 'blanched' originates from the Old French word 'blanchir,' which means 'to whiten,' derived from 'blanc,' meaning 'white.' This reflects the process of blanching, where ingredients become lighter in color after being boiled and then cooled. The cooking technique has been used for centuries, particularly in French cuisine, to enhance the appearance and flavor of vegetables. Blanching gained popularity in home cooking, especially with the rise of food preservation methods, making it an essential step in preparing fresh ingredients for freezing or canning. Over time, blanching has been adopted worldwide in various culinary traditions.