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blanch |
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blanch [blanch, blänch] Etymology: Fr, blanchir, to become white 1 to cause to become pale, as a nailbed may be blanched by using digital pressure. 2 to press blood away and wait for return, such as blanching of fingernails and return of blood. 3 to become white or pale, as from vasoconstriction accompanying fear or anger. blanch to become pale. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Raw-pack: Very few vegetables should be frozen without cooking or blanching, because they tend to lose their firm texture. This blanching kills enzymes in both kernels and cob that otherwise gradually destroy corn's flavor molecules. Ultralow blanching that increases the firmness of canned vegetables and maintains their shelf life. |
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