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blanch

 [blanch]
to become pale.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

blanch

(blanch)
1. To become white or pale, as skin or mucous membrane affected by vasoconstriction.
2. To whiten or bleach a surface or substance.
[O.Fr. blanchir, fr. blanc, white]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
References in periodicals archive ?
The six-week period was chosen because the peanut industry process blanched peanut kernels within a month's time [Personal Communication, Mr.
The pepper was first washed thoroughly under running tap water and then blanched at 93[degrees]C in plain or in 2% NaCl solution for 4 min.
Blanched chips are less hardy and need remarkably less force (5.89 N) to break [17].
Blend the blanched cherries and plum in a blender until you get a smooth puree.
Spoon the mixture into the greased and lined cake tin and decorate with some whole blanched almonds and glace cherries if you like.
I also allot freezer space for odd-shaped packages, such as those for cabbage leaves that have been blanched and frozen flat for making cabbage rolls in winter.
Market-ready heads were blanched in a temperature range of 66 C to 96 C.
Set up to sort blanched peanuts the machine has the ability to sort redskin & dry roasted peanuts at the flick of a switch.
This prevents the blanching water from becoming saturated with the sugars, which can therefore be continuously blanched out of the potatoes.
Not heated or blanched, this offers the wonderful flavor of basil and eliminates fresh basil preparation labor.
Panfry the onions with the blanched cabbage and add the sage, then allow the mixture to cool.
Have the veg prepared and blanched, the gravy made, the meat seared and the mash ready, then all you have to do is warm it up.