Online Google Dictionary

blanch 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/blanCH/,
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blanched, past participle; blanches, 3rd person singular present; blanching, present participle; blanched, past tense;
  1. Make white or pale by extracting color; bleach
    • - the cold light blanched her face
  2. Whiten (a plant) by depriving it of light
    • - blanch endive by covering plants with large flowerpots
  3. (of a person) Grow pale from shock, fear, or a similar emotion
    • - many people blanch at the suggestion
    • - their faces blanched with fear
  4. Prepare (vegetables) for freezing or further cooking by immersing briefly in boiling water

  5. Peel (almonds) by scalding them
    • - blanched almonds
  1. pale: turn pale, as if in fear
  2. cook (vegetables) briefly; "Parboil the beans before freezing them"
  3. (blanched) ashen: anemic looking from illness or emotion; "a face turned ashen"; "the invalid's blanched cheeks"; "tried to speak with bloodless lips"; "a face livid with shock"; "lips...livid with the hue of death"- Mary W. Shelley; "lips white with terror"; "a face white with rage"
  4. (blanched) etiolate: (especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
  5. When skin is blanched, it takes on a whitish appearance as blood flow to the region is prevented. This occurs during and is the basis of the physiologic test known as diascopy.
  6. ore, not in masses, but mixed with other minerals; To grow or become white; as, his cheek blanched with fear; the rose blanches in the sun; To take the color out of, and make white; to bleach; as, to blanch linen; age has blanched his hair; To avoid, as from fear; to evade; to leave unnoticed; ...
  7. (blanched) lacking complexion or color; bleached
  8. A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.
  9. To immerse in rapidly boiling water and allow to cook slightly.
  10. Peeling by dropping into boiling water for a few seconds to loosen the skin.
  11. To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
  12. to partially cook vegetables by plunging them into boiling water (often salted) for up to one minute and then cooling them quickly in cold or ice water
  13. To scald, make white, to partially cook an item, to place fruits or nuts in boiling water to remove the skins, or to dip vegetables in boiling water in preparation for freezing, canning, or drying
  14. To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.
  15. Boil or steam something briefly, then cool immediately in cold water.
  16. To plunge a food into boiling water - then into iced water to quickly stop the cooking. Often used to loosen skins, set colour, remove bitterness or reduce salt in cured meats.
  17. To blanch something, typically fruit and vegetables, means to immerse it in boiling water for only a few minutes, to cook it slightly or to loosen its skin. Usually after blanching, the food is immediately rinsed or plunged into ice water to keep it from cooking any more.
  18. To partially cook fruits or vegetables by boiling or steaming. Blanched nuts are briefly boiled or steamed just long enough to release and remove their outer skins, as are tomatoes and other fruits.
  19. Dipping the food into boiling water for a few minutes. Usually used to make peeling easier, but also to sterilize the surface before canning, freezing, and preserving. If the food is not going to be cooked right away, it should be put in cold water immediately to stop the cooking.
  20. To plunge food briefly into boiling water in order to tenderize the food or mellow its flavor. Blanching also enhances the color of vegetables.
  21. place food in boiling water for a few seconds to a few minutes. Tomatoes may be blanched for a few second to make the skins easy to remove. Vegetables can be blanched before adding to dish - e.g. cauliflower is blanched prior to covering it with cheese sauce and baking it for cauliflower au gratin
  22. To pre-cook or cook in boiling water, steam, or oil.
  23. to drop food into hot boilining water for a few seconds, followed by icy cold water. It helps preserve colours in food or helps peel them.
  24. To exclude light from plants or parts of plants to render them white or tender. Often done to cauliflower, endive, celery, and leeks.
  25. Immersing an ingredient briefly into boiling water as a means of par cooking or preparation