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blanch

 [blanch]
to become pale.

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

(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]

blanch

to become pale.
References in periodicals archive ?
Most vegetables you plan to freeze should be blanched for two to five minutes, or until they are just done.
When the broccoli was blanched at 76 C for 145 seconds, its lipoxygenase content was inactivated by more than 90%.
Using the visible part the DE removes mouldy, stained and partially blanched peanuts.
Pre-treatment 1: Blanched soaked beans (PTI) - Shelled morama beans (150 g) were soaked for 6 hours in water at room temperature at a bean: water ratio of 1:7.
To avoid vegetables sticking together, unless you are sure the blanched or unblanched vegetables are quite dry, freeze them in a single layer on a tray before packing them in boxes or polythene bags.
But the cultivation of witloof began around 1850, when it was discovered that blanched plants could be grown in a dark cellar in winter when the soil outside was frozen.
The dish is served with blanched broccoli flowerets and garnished with parmesan shaves.
14] observed that shrinkage in blanched tissues which is due to the contraction of bio-polymers during blanching is temperature dependent.
skin on, blanched 6 spring onions, white and light green parts only
The researchers conducted descriptive sensory analysis to characterize the sensory differences between non-microwave blanched and high-temperature microwave-blanched peanuts.
QUICK LETTUCE WRAPS: Combine 2 large tomatoes, chopped, 1 hothouse cucumber, chopped, 1 cup blanched cutup asparagus pieces, chilled, 1/4 cup chopped prosciutto or ham, 2 tablespoons drained capers, 1 green onion, chopped, 1 cup buffalo mozzarella cheese cubes, 3 tablespoons olive oil and 1 1/2 tablespoons red wine vinegar.