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blanching    
滅活; 黃化現象

滅活; 黃化現象

Blanch \Blanch\ (bl[.a]nch), v. t. [imp. & p. p. {Blanched}
(bl[.a]ncht); p. pr. & vb. n. {Blanching}.] [OE. blanchen,
blaunchen, F. blanchir, fr. blanc white. See {Blank}, a.]
[1913 Webster]
1. To take the color out of, and make white; to bleach; as,
to blanch linen; age has blanched his hair.
[1913 Webster]

2. (Gardening) To bleach by excluding the light, as the
stalks or leaves of plants, by earthing them up or tying
them together.
[1913 Webster]

3. (Confectionery & Cookery)
(a) To make white by removing the skin of, as by scalding;
as, to blanch almonds.
(b) To whiten, as the surface of meat, by plunging into
boiling water and afterwards into cold, so as to
harden the surface and retain the juices.
[1913 Webster]

4. To give a white luster to (silver, before stamping, in the
process of coining.).
[1913 Webster]

5. To cover (sheet iron) with a coating of tin.
[1913 Webster]

6. Fig.: To whiten; to give a favorable appearance to; to
whitewash; to palliate.
[1913 Webster]

Blanch over the blackest and most absurd things.
--Tillotson.
[1913 Webster]

Syn: To {Blanch}, {Whiten}.

Usage: To whiten is the generic term, denoting, to render
white; as, to whiten the walls of a room. Usually
(though not of necessity) this is supposed to be done
by placing some white coloring matter in or upon the
surface of the object in question. To blanch is to
whiten by the removal of coloring matter; as, to
blanch linen. So the cheek is blanched by fear, i. e.,
by the withdrawal of the blood, which leaves it white.
[1913 Webster]

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  • How to Blanch Vegetables to Make Them Taste Their Best
    Blanching is quick and easy, and this classic French cooking method is something you should be using in your kitchen Learn why you should be blanching, how to blanch, and what mistakes to avoid We'll also share some of our favorite ways to use blanched vegetables
  • Blanching (cooking) - Wikipedia
    Blanching is a process in which a food, usually a vegetable or fruit, is partially cooked by first scalding in boiling water, then removing after a brief timed interval, and finally plunging into iced water or placing under cold running water (known as shocking or refreshing) to halt the cooking process
  • What Is Blanching? A Step-by-Step Guide to Cooking Vegetables
    Blanching simply means to quickly boil foods (typically vegetables, fruits, or nuts) without fully cooking them The blanched foods are then placed in a bowl of ice water for shocking (another cooking term)
  • What Is Blanching and How Do You Do It? - The Spruce Eats
    To blanch, food is briefly immersed in boiling water (often just a minute or two), followed by an ice bath to rapidly cool off the food Blanching is used both by home cooks and in industrial food processing
  • How To Blanch Broccoli: A Step-By-Step Guide - Southern Living
    Learn how to blanch broccoli with this step-by-step guide Discover tips for selecting, preparing, and storing blanched broccoli to enjoy on its own or to mix into stir fries, soups, and more
  • Blanching Vegetables - National Center for Home Food Preservation
    Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen It stops enzyme actions which can cause loss of flavor, color and texture
  • How to Blanch Vegetables to Add to All Kinds of Recipes
    Blanching is a heat-and-cool process that plunges a fruit or vegetable into boiling water briefly before transferring it to an ice bath, quickly stopping the cooking
  • How to Blanch Vegetables (and Why Youll Want To) - Lifehacker
    Blanching vegetables is an easy and quick way to cook the exterior without sacrificing the interior crunch Here's how to do it in a few simple steps
  • What is Blanching - Food Wine
    What is blanching? Blanching is a cooking technique where vegetables (and occasionally fruits) are briefly submerged in salted boiling water and then immediately cooled in a bowl of ice and
  • What Is Blanching? | Food Network
    Blanching is the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking





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