Blenching: meaning, definitions and examples
๐ฅฆ
blenching
[ หblษnสงษชล ]
cooking technique
Blenching is a cooking technique where food, usually vegetables or fruits, is briefly cooked in boiling water and then quickly cooled in ice water. This process helps to preserve the color, texture, and nutritional value of the food. It is often used before freezing vegetables to prevent spoilage and maintain their quality. Blenching also enhances the flavor of certain foods and can make peeling fruits and vegetables easier.
Synonyms
Examples of usage
- Blanch the carrots for five minutes before freezing.
- She is blanching tomatoes to make the peeling easier.
- Blanching the asparagus retains its bright green color.
Translations
Translations of the word "blenching" in other languages:
๐ต๐น branqueamento
๐ฎ๐ณ เคฌเฅเคฒเฅเคเคฟเคเค
๐ฉ๐ช Bleichen
๐ฎ๐ฉ pemutihan
๐บ๐ฆ ะฒัะดะฑัะปัะฒะฐะฝะฝั
๐ต๐ฑ bielenie
๐ฏ๐ต ๆผ็ฝ
๐ซ๐ท blanchiment
๐ช๐ธ blanqueo
๐น๐ท beyazlatma
๐ฐ๐ท ํ๋ฐฑ
๐ธ๐ฆ ุชุจููุถ
๐จ๐ฟ bฤlenรญ
๐ธ๐ฐ bielenie
๐จ๐ณ ๆผ็ฝ
๐ธ๐ฎ beljenje
๐ฎ๐ธ bleiking
๐ฐ๐ฟ ะฐาัะฐั
๐ฌ๐ช แแแแญแแแ แแแแแแ
๐ฆ๐ฟ aฤartma
๐ฒ๐ฝ blanqueo
Word origin
The term 'blenching' is derived from the Middle English word 'blenchen', which means 'to make white'. It has its roots in the Old English 'blencan', meaning 'to make pale' or 'to whiten'. This cooking technique dates back to ancient civilizations, where it was used to soften food and enhance flavors. Over time, various cultures adopted blanching to preserve seasonal produce, particularly before the advent of refrigeration. As globalization has spread culinary techniques, blanching has become a fundamental method in modern cooking, appreciated for its role in meal preparation and food preservation.
Word Frequency Rank
At position #42,371, this word is among the less frequently used terms in English. While interesting to know, it's not crucial for most English learners unless needed for specific purposes.
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