Online Google Dictionary

blanching 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/blanCH/,
Font size:

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. (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"
  2. (blanched) etiolate: (especially of plants) developed without chlorophyll by being deprived of light; "etiolated celery"
  3. 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.
  4. 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 (shocked) to halt the ...
  5. 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.
  6. (blanched) lacking complexion or color; bleached
  7. a whitening of the skin sometimes caused by some types of hair removal. Also called hypopigmentation.
  8. Excluding light from certain vegetables, including the stems of celery and leeks, and the leaves of chicory, in order to maximise tenderness and flavour.
  9. A term applied to lacquer when they become partially opaque, cloudy or transparent upon application or drying.  Fast-evaporating solvents may cool the film enough to cause water condensation, precipitating solid materials.
  10. A process that consists of subjecting vegetables to boiling water or steam for a very short period of time (from 30 seconds to two minutes) before cooking. Blanching is used to maintain the colour of vegetables. It also stops the action of enzymes that cause vegetables to deteriorate during storage.
  11. The act of covering up a part of a plant to keep the sun from shining on that part of the plant. This method is most often used with certain vegetables, like celery or cauliflower, in order to make a more tender and less bitter flavored crop. ...
  12. A pale discoloration on a surface as a result of superficial water or solvent penetration.
  13. heating food, such as raw vegetables, for a certain length of time to stop the action of enzymes.
  14. The process of blocking out light around certain plants (such as celery and cauliflower) to improve quality and whiten stems or heads.
  15. Where a painting's varnish has been damaged by water, degraded through age or partially dissolved with solvents, it can take on a whitish, clouded appearance, called blanching.
  16. Briefly boiling foods in water or hot fat; generally used as the first part of a combination cooking method, such as to remove peels from fruits or vegetables
  17. Taken from the French, this means to whiten; and is applicable to vegetables such as cauliflower or beans. Plunge the vegetable into boiling water for a minute, then drain. The vegetable is then ready for the second stage of cooking.
  18. Literally means whitening. In cookery, the literal meaning is not always taken, e.g. blanching tomatoes or almonds means pouring boiling water on the tomatoes/ almonds and then removing the skins.
  19. This is the process of boiling water and then adding food to it and cooking completely submerged. You only do this for a couple of seconds and then immediately removing the food from the pan and rinsing it in cold water to stop it from cooking.
  20. To dip in boiling water for a short time and then in cold water to remove the outer skin for tomatoes,.almonds etc.
  21. is briefly boiling food and then immediately plunging it in ice-cold water to stop the cooking process. The technique is mostly used for fruits or vegetables, like tomatoes, and it allows you to peel them more easily. It also helps to reduce saltiness and bitterness.
  22. Method of excluding light from vegetable stalks (especially celery) to whiten the plant and improve flavour.
  23. To quickly and partially cook food (usually fruits and vegetables) in boiling water or hot oil, and then immediately plunge them into cold water to stop the cooking process. Blanching is usually done to aid in the preparation of a food item. ...
  24. you might have come across this word many times while reading food magazines or articles and wondered, “ What is blanching, and what does blanching do to food? ” Don’t worry for I am going to answer all your queries about blanching.    Blanching can be described ...
  25. hemodynamic response to pressure.