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Blanching: meaning, definitions and examples

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blanching

 

[ ˈblæntʃɪŋ ]

Verb
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 sautéing 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

Translations of the word "blanching" in other languages:

🇵🇹 branqueamento

🇮🇳 सफेद करना

🇩🇪 Blanchieren

🇮🇩 membutakan

🇺🇦 бланшування

🇵🇱 blanszowanie

🇯🇵 ブランシング

🇫🇷 blanchiment

🇪🇸 blanqueo

🇹🇷 blanşlama

🇰🇷 데치기

🇸🇦 تبييض

🇨🇿 blanšírování

🇸🇰 blanšírovanie

🇨🇳 焯水

🇸🇮 blanširanje

🇮🇸 blansun

🇰🇿 бланштау

🇬🇪 ბლანშირება

🇦🇿 blanşlama

🇲🇽 blanqueo

Etymology

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.