Blanched: meaning, definitions and examples
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blanched
[ blæncht ]
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
Translations of the word "blanched" in other languages:
🇵🇹 branqueado
🇮🇳 ब्लांच किया हुआ
🇩🇪 blanchiert
🇮🇩 blansir
🇺🇦 бланшований
🇵🇱 blanszowany
🇯🇵 ブランチされた
🇫🇷 blanchi
🇪🇸 blanqueado
🇹🇷 blanş edilmiş
🇰🇷 데친
🇸🇦 مُبيض
🇨🇿 blanšírovaný
🇸🇰 blanšírovaný
🇨🇳 漂白的
🇸🇮 blanširan
🇮🇸 blandaður
🇰🇿 бланшталған
🇬🇪 ბლანშირებული
🇦🇿 blanş edilmiş
🇲🇽 blanqueado
Etymology
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.