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.

Fig.: To whiten; to give a favorable appearance to; to whitewash; to palliate.

To brighten by acid-cleaning. To bleach.

To immerse food in boiling water for a short time.

Putting in boiling water for a short time to remove skin, dirt, refreshing and also to brighten the colour is called blanching.

To quickly cook a vegetable or fruit in boiling water, to make it just barely tender. This makes fruit easier to peel, and reduces strong flavours in some vegetables.

to immerse fruits or nuts in boiling water to remove skins or make easy to peel; also, to dip fruits and vegetables in boiling water in preparation for canning, freezing or drying.

to boil briefly to loosen skin from fruits and vegetables or to set their color.

to cook a food briefly in boiling water before cooling it quickly in ice water.

To set off the color or flavor by quickly plunging into boiling water. Can also be used to loosen skin, remove excess salt, or bleach.

To plunge food, such as vegetables, into and out of boiling water for just a few seconds or minutes, to allow the minimum time for cooking; this preserves colour and texture and lessens strong flavours, and can also loosen the skins of nuts or tomatoes before skinning.

Dip in and out of boiling water to loosen skin or to prepare for freezing.

Plunge food into boiling water for a brief time to preserve color, texture and nutritional value or to remove the skin (vegetables, fruits, nuts).

Dip food into boiling water for a few seconds. When blanching vegetables, put them directly after blanching into ice water to preserve their natural colour.

To cook food briefly in hot fat or boiling liquid. Most often, foods that are cooked in this manner are finished cooking using another method at a later time.

To plunge items into boiling (salted) water or to bring to the boil in same and cook for 2 to 5 minutes, in order to part cook.

boil vegetables just until par cooked. This is great for preparing vegetables a day in advance. When meal time comes, just cook the vegetables for a couple minutes and they'll be quite fresh.

To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

Blanching is a process whereby the food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process. It is a technique commonly used with Chinese vegetables prior to stir-frying. The goal is to bring out the color and flavor of the vegetable without overcooking.

To steep in boiling water to soften, whiten, clean or to make the skin easier to peel.

To briefly plunge food into boiling water, and then into cold water to stop cooking. Blanching is used to loosen skins of fruits and vegetables, or to prepare them for more cooking by another method.

To partially cook food using boiling water or steam, then immerse in ice water to stop the cooking process. Blanching is used to soften, to loosen skins (as in peaches and tomatoes) and to destroy enzymes and set colour of vegetables before freezing.

To preheat in boiling water or steam. Helps loosen skins of fruits, vegetables or nuts. Also used to prepare food for canning, freezing or drying.

To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests. Back to the top

To dip in boiling water for a few minutes to loosen skins, or whiten foods, or to partly cook in hot oil or fat; eg blanching potato skins before frying. When blanching items in boiling water leave for only a few minutes, then remove and refresh under cold water for maximum crispness of colour.

To plunge food (usually fruit or vegetables) into boiling water briefly, then into cold water to stop the cooking process.

To plunge fruits or vegetables into hot water or fat for a very short period of time. The food may be shocked or refreshed by immediately placing it in ice water to stop the cooking process. Blanching is used to firm texture, remove skin, or set colour.

To bleach or whiten a vegetable as it is growing by throwing soil around the portion to be whitened.

pre-cook in boiling water for a few minutes.

to cook very briefly in boiling water to help remove skins or peels.

cook (vegetables) briefly; "Parboil the beans before freezing them"

To apply boiling water or steam for a few minutes.

peeling by dropping into boiling water for a few seconds to loosen the skin.

To precook in boiling water or steam to prepare foods for canning or freezing, or to loosen their skins.

To plunge food into boiling water for a few seconds, then cold water and drain.

(verb) To plunge raw food into boiling water briefly, then into cold water to stop the cooking process. The purpose may be to do one of the following: to soften or partially cook, to loosen skins, to heighten and set colour and flavour, to reduce a pungent flavour, or to cook completely.

To place in boiling water for a very short period, then put in very cold or ice water. Similar to parboiling, but this is used mostly to whiten nuts.

Place in boiling water for a short time then plunge into cold water.

A cooking technique of placing food into boiling water for a short time, then in cold water to stop cooking.

To put into boiling water, either to remove skin or to

the momentary immersing of foods in boiling water. This may be done to loosen the skin of the food or to soften the food.

To plunge raw foods quickly into boiling water then into cold water to stop cooking. Often a preliminary step in freezing foods or to loosen skins for easy removal. Vegetables are sometimes blanched to set color and taste.

A process in which food is plunged in boiling water for a brief period, then immediately transferred to ice water to stop the cooking process. Blanching thin-skinned fruits, such as tomatoes or peaches, makes them easier to peel.

To boil in water for a short time and then plunge into cold water, or to pour boiling water over food, then drain it almost immediately. Often used to preserve color in vegetables or to loosen the skin of tomatoes.

To immerse in rapidly boiling water and allow to cook slightly.

To immerse briefly in boiling water. Used to loosen skin, to remove or set color, or to stop enzymatic action (as for canning or freezing).

To plunge a food into boiling water - then into iced water to quickly stop the cooking. Often used to loosen skins, set colour, remove bitterness or reduce salt in cured meats.

To immerse briefly in boiling water to stop enzyme spoiling of fresh food such as vegetables.

To cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.

To briefly plunge food into boiling water, and then into cold water to stop the ripening process. Blanching is used to prepare fresh fruits and vegetables for freezing.

To partially cook food by plunging it into boiling water for a brief period, then into cold water to stop the cooking process.

To cook an item partially and very briefly in boiling water or in hot fat. Usually a preparation technique, as to loosen peel from vegetables, fruits and nuts or to prepare foods for freezing or remove undesirable flavors.

to put food, particularly fruit or vegetables, into boiling water for short periods to tenderise them or make them easier to peel.

To plunge food into boiling water briefly, then into cold or ice water to halt the cooking process.

To cook an item briefly in boiling water or hot oil so it may cook evenly, tenderize, or loosen skin or shell.

To drop food into boiling water for a brief period of time to preserve color and texture or to loosen skins for peeling.

Cooking foods in boiling water for a brief period of time. This applies primarily to vegetables so as to reduce their final cooking time. But blanching may be done to fish or meat as well.

Blanching kills enzymes and preserves the vivid colour of food prior to freezing, soften vegetables or makes the easier to remove the skins of vegetables, fruit or nuts. The food is placed in boiling water for a few minutes, then immediately immersed in cold or iced water to cool it quickly and stop the cooking process.

Quick partial cooking of vegetables in rapidly boiling water before freezing to stop enzyme action that causes ripening and to stabilize vitamin content.

Refers to partially cooking an ingredient, usually vegetables, by placing them in boiling water for a few minutes.

To dip food briefly into boiling water.

To plunge fruits or vegetables into boiling water.

To partially cook vegetables by parboiling.

To boil rapidly and very briefly in a lot of water.

To plunge food briefly into boiling water, then into cold water to stop the cooking process. This process is performed to firm the flesh, loosen skins, and to heighten and set the color and flavor of foods.

To plunge food briefly into boiling water in order to tenderize the food or mellow its flavor. Blanching also enhances the color of vegetables.

To boil briefly to loosen the skin of a fruit or a vegetable. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

To blanch vegetables or fruits, briefly submerge them in boiling water, then plunge them immediately and briefly into ice cold water to stop the cooking process. Blanching heightens the color and flavor of foods and is often used before freezing food items. Also called parboil.

to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

turn pale, as if in fear