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Blanching Meaning: Definition, Examples, and Translations

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blanching

[หˆblรฆntสƒษชล‹ ]

Definition

Context #1 | Verb

cooking process

Blanching is a cooking technique that involves briefly boiling food, typically vegetables or fruits, and then rapidly cooling them in ice water. This process helps to preserve the color, texture, and nutritional value of the food. Additionally, blanching can enhance the flavor and make peeling easier in some cases, such as with tomatoes or peaches. It is often the first step in preparations for freezing or canning.

Synonyms

parboiling, scalding.

Examples of usage

  • Blanch the green beans before sautรฉing them.
  • After blanching, the carrots retain their bright orange color.
  • She prefers blanching her tomatoes before making sauce.
  • Blanch the asparagus for a few minutes to keep it crisp.

Translations

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Interesting Facts

Culinary Techniques

  • In addition to preserving color and flavor, this technique also helps in removing the skin of certain vegetables, like tomatoes.
  • After boiling, the food is often placed in ice water, which stops the cooking process instantly to maintain its crunchiness.

Nutritional Benefits

  • Blanching can help deactivate enzymes that would cause spoilage, making food last longer when frozen.
  • This process can also preserve important nutrients, such as vitamins, that might be lost during prolonged cooking.

History of Cooking

  • Historical records show that ancient civilizations, such as the Romans, practiced similar techniques to prepare food for preservation and safety.
  • The method is commonly used in French cuisine and was originally called 'blanchir', meaning 'to whiten'.

Health and Safety

  • Blanching is often a key step before freezing vegetables, as it reduces the risk of foodborne illnesses by killing surface bacteria.
  • The rapid temperature change can help lock in vitamins that would otherwise degrade over time.

Comparative Techniques

  • Unlike steaming, which cooks food with vapor, this method is quick and involves direct contact with boiling water.
  • It contrasts with full cooking methods since it's meant to partially cook food rather than prepare it for serving directly.

Origin of 'blanching'

The term 'blanching' comes from the Middle French word 'blanchir', which means 'to whiten' or 'to bleach'. This word is derived from the Latin 'blancus' meaning 'white' and connects to the process where food is briefly exposed to boiling water to enhance its visual appeal and flavor by preserving its natural color and nutrients. Historically, blanching has been used in various cultures as a means to prepare and preserve food, especially vegetables, for cooking and canning. Its application spans across numerous cuisines, making it a fundamental technique in both home cooking and professional kitchens. The practice of blanching dates back centuries as a method for maintaining the quality and shelf-life of produce.

Word Frequency Rank

At rank #28,385, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.