Blanch Meaning and Definition
Blanch
Pronunciation
/blӕntʃ/
Part of Speech
Noun or Verb
Definition
A term used in culinary or culinary contexts to describe the process of briefly immersing food, typically vegetables or fruits, in boiling water or hot water to partially cook or preserve their color, texture, and nutrients.
Examples
- It’s essential to blanch the broccoli before sautéing it to preserve its nutrients.
- Blanching strawberries helps to enhance their natural sweetness.
Synonyms
- Parboil
- Scald
- Steam
Antonyms
- Overcook
- Charr
Additional Information
Blanching is a crucial step in many culinary processes, as it can help to remove bitterness, retain color, and enhance the overall appearance of certain ingredients. It is often used in preparation for further cooking methods, such as roasting, grilling, or sautéing.
The word “blanch” has its roots in Old French, where it was derived from the Latin word “blancus,” meaning “white.” The culinary term likely originated from the practice of briefly boiling vegetables to retain their white color.
Usage Notes
In culinary contexts, “blanch” is often used interchangeably with “parboil,” but technically, “blanch” refers to the brief immersion of food in boiling water, whereas “parboil” can imply a longer cooking time.
Cultural References
Blanch has been referenced in cookbooks and culinary publications for centuries, with famous chefs such as Julia Child and Gordon Ramsay highlighting its importance in various recipes.
Idiomatic Expressions or Phrases
- To take a blanch or step back
- To think through or reflect
Related Words or Phrases
- Cook
- Braise
- Roast
Collocations
- Blanch vegetables
- Blanch fruit
- Blanch meat
Frequency of Use
Blanch is a relatively niche term, commonly used in professional culinary contexts and cooking classes. It is not typically used in everyday conversation.
Common Misspellings
- Blansh
- Bланch
- Blanchy