1 to put vegetables or similar foods into boiling water for a few minutes to make them white, remove the skins, get rid of strong flavours, or prepare them for freezing: --
blanched almonds
3 to cook food, esp. vegetables, in boiling water for a very brief time: --
Enthusiasts may supplement this diet with shelled peas (with outer skins removed), blanched green leafy vegetables, and bloodworms.
Not blanching on pressure, bruises can involve capillaries at the level of skin, subcutaneous tissue, muscle, or bone.
Medieval agrarian historians will blanch at this black-and-white contrast of ' subsistence ' versus ' commercial ' farming.
The meat (fat) is usually cut into small strips or cubes about one centimeter (3/8 inch) wide, then blanched or fried.
Raw mushrooms have a gastrointestinal irritant, hydrazine, but parboiling or blanching before consumption will remove it.
When treated with reactive oxygen species, its protective effect can be maximized by blanching with hypochlorite ion.
The meaning of blanching is to whiten, but this is not always the purpose of blanching in cooking.
Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried.
