- third-person singular of blanch
- For the term used in coinage, see Blanching (coinage).
Uses of blanching
- Peeling Blanching loosens the skin on some fruits or nuts, such as onions, tomatoes, plums, peaches, or almonds.
- Flavor Blanching enhances the flavor of some vegetables, such as broccoli, by releasing bitter acids stored in the cellular structure of the food.
- Appearance Blanching enhances the color of some (particularly green) vegetables by releasing gases trapped in the cellular material that obscure the greenness of the chlorophyll. Since blanching is done - and halted - quickly, the heat does not have time to break down chlorophyll as well.
Blanching can also describe deep frying in oil at a lower temperature as with the initial cooking of chips.
Blanching also weakens the structure of vegetables rendering them softer than fresh, this is beneficial for canning vegetables where the air in vegetables needs to be minimal.
- Desrossier, NW, The technology of food preservation, The AVI Publishing Company, 1965, p. 150-151
blanching in Belarusian: Бланшыраванне
blanching in Belarusian (Tarashkevitsa): Бланшыраваньне
blanching in Bulgarian: Бланширане
blanching in German: Blanchieren
blanching in Estonian: Blanšeerimine
blanching in Spanish: Escaldado
blanching in Hebrew: בישול לבן
blanching in Malay (macrolanguage): Celur
blanching in Dutch: Blancheren
blanching in Russian: Бланширование
blanching in Finnish: Kalttaus
blanching in Swedish: Blanchering