Online Google Dictionary

blanched 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. 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"
  2. etiolate: (especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
  3. (blanch) pale: turn pale, as if in fear
  4. (blanch) cook (vegetables) briefly; "Parboil the beans before freezing them"
  5. (Blanch (medical)) 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. (Blanching (coinage)) Blanching is the whitening of metal, by various means, such as soaking in acid or by coating with tin. This term is commonly used in coinage, in which pieces are given a lustre and brilliance before images are struck into the surface.
  7. (Blanching (cooking)) Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water ( ...
  8. (Blanching (vegetables)) Blanching is a technique used in vegetable growing. Young shoots of a plant are covered to exclude light, so that they do not produce as much chlorophyll, and are thus pale in color. Blanched vegetables have a more delicate flavour and texture than unblanched.
  9. lacking complexion or color; bleached
  10. (blanch) 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 ...
  11. (Blanch) To cook raw ingredients in boiling water briefly. Blanched vegetables are generally “shocked” i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.
  12. (Blanch) To immerse in rapidly boiling water and allow to cook slightly.
  13. (Blanch) To place food into boiling water for a brief time to preserve color, texture and nutritional value or to remove skin (vegetables, fruits, nuts).
  14. (blanch) 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
  15. (Blanch) To put food in boiling water to remove skin.
  16. (blanch) to plunge some foods into boiling water for less than a minute and immediately plunge into iced water. This is to brighten the colour of some vegetables; to remove skin from tomatoes and nuts.
  17. (Blanch) to cook by immersing in or pouring boiling water over food, then draining and rinsing in cold water
  18. (Blanch) Peeling by dropping into boiling water for a few seconds to loosen the skin.
  19. (Blanch) dip food briefly in boiling water, then in cold water, usually to aid the removal of skin
  20. (Blanch) 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.
  21. (Blanch) 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
  22. (Blanch) To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
  23. (Blanch) To immerse foods briefly in boiling water followed by a quick cooling in cold water. Used to remove skins, to preserve vegetables for freezing and to brighten vegetable colours.
  24. (blanch) To remove the outer skins of fruit or nuts. Blanching is normally done by placing the fruit, such as peaches, or nuts in hot or boiling water for about 1 minute, then immediately put in cold water to stop the cooking process. The skins are then easily removed.
  25. (blanch) to briefly submerge a food into boiling water directly followed into ice water