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Blenching Meaning: Definition, Examples, and Translations

๐Ÿฅฆ
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blenching

[หˆblษ›nสงษชล‹ ]

Definition

Context #1 | Verb

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

parboiling, scalding.

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

To see the translation, please select a language from the options available.

Origin of 'blenching'

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.