Blanch

To blanch is to briefly immerse food, typically vegetables or fruits, in boiling water, then immediately plunge them into ice water. This process, also known as parboiling, stops enzyme actions that cause loss of flavor, color, and texture. It also loosens the skin of some fruits and vegetables, making them easier to peel. Beyond food, blanching can also refer to a similar lightening or paling effect on something due to fear, shock, or exposure to a lack of sunlight. The word can also be used to describe a washing or cleaning process.

Blanch meaning with examples

• To preserve the vibrant green color of the green beans, the chef decided to blanch them before freezing. She brought a pot of water to a rolling boil and added the beans for exactly two minutes, then immediately transferred them to an ice bath. This technique not only retained the color, but it also helped with the texture.
• The cookbook instructed me to blanch the almonds to easily remove their skins. I followed the directions, boiling the nuts for only a minute, and then shocked them in cold water. The skins slipped right off, making the almonds perfect for the recipe and it was easy to clean.
• Upon hearing the news, her face blanched, her eyes widening with disbelief. The shock of the announcement left her speechless, and her usual rosy complexion faded to a ghostly white, a clear indication of her distress and the immediate effect of the bad news.
• After several months spent indoors, his skin blanched considerably. The lack of sunlight caused a distinct paling, highlighting the contrast between the pale skin and his previously tanned complexion, revealing the effects of being out of sun's presence.
• The fabric was blanched to remove any lingering dyes and impurities, so it was better suited for a new color. The process made it a pristine white, prepared to take on the vibrant hue of the dye to which it would later be exposed, creating the intended color.