What does blanch mean Meaning and Definition

Pronunciation

/blæntʃ/ 🔊

Part of Speech

Verb

Definition

To briefly submerge food, usually vegetables or fruits, in boiling water or steam to preserve color, texture, and nutrients, then immediately plunge it into an ice bath to stop the cooking process.

Examples

• She blanched the broccoli for 30 seconds before adding it to the salad.
• Blanching the green beans helped retain their vibrant color.

Synonyms

• Scald
• Parboil

Antonyms

• Overcook
• Undercook

Additional Information

Blanching is a cooking technique used to preserve the color, texture, and nutrients of food. It involves briefly submerging the food in boiling water or steam, then immediately plunging it into an ice bath to stop the cooking process. This technique is commonly used for vegetables, fruits, and nuts. Blanching can help retain the vibrant colors of the food, making it more visually appealing. It can also help remove bitterness and improve the texture of certain foods.

Blanching is an essential step in many recipes, including freezing and canning. It helps to inactivate enzymes that can cause spoilage and preserves the food’s natural flavor and texture. There are different methods of blanching, including steam blanching, water blanching, and microwave blanching. Each method has its own advantages and disadvantages, and the choice of method depends on the type of food being blanched and the desired outcome.

Blanching is also used in the food industry to prepare food for packaging and distribution. It helps to extend the shelf life of the food and prevent spoilage. Many food manufacturers use blanching as a step in their processing operations to ensure that their products are safe and of high quality.

Eymology

The word “blanch” comes from the Old French word “blanchir,” which means “to whiten.” This refers to the process of making food white or pale by removing the skin or outer layer.

Usage Notes

Blanching is a versatile cooking technique that can be used in a variety of dishes. It is commonly used in Asian cuisine, where it is used to prepare vegetables and noodles for stir-fries and salads. Blanching is also used in Italian cuisine, where it is used to prepare vegetables for pasta dishes and salads.

Cultural References

Blanching has been referenced in many cookbooks and food blogs. It is a popular topic in food media, where it is often discussed as a way to preserve the color and texture of food.

Idiomatic Expressions or Phrases

• “Blanch at the thought” – to feel shocked or horrified at the idea of something.
• “Blanch with fear” – to become pale or frightened.

Related Words or Phrases

• Scald
• Parboil
• Steam
• Boil

Collocations

• Blanch the vegetables
• Blanch the nuts
• Blanch the fruit

Frequency of Use

Blanching is a moderately common cooking technique. It is used in many recipes, but it is not as widely used as other cooking techniques such as roasting or grilling.

Common Misspellings

• Blanching
• Blancher
• Blanching