| IQB | individual quick blanch |
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| blanch | 1. To take the colour out of, and make white; to bleach; as, to blanch linen; age has blanched his hair. 2. <botany> To bleach by excluding the light, as the stalks or leaves of plants, by earthing them up or tying them together. 3. To make white by removing the skin of, as by scalding; as, to blanch almonds. 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. 4. To give a white luster to (silver, before stamping, in the process of coining). 5. To cover (sheet iron) with a coating of tin. 6. To whiten; to give a favorable appearance to; to whitewash; to palliate. "Blanch over the blackest and most absurd things." (Tillotson) Synonym: To Blanch, Whiten. 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 colouring matter in or upon the surface of the object in question. To blanch is to whiten by the removal of colouring matter; as, to blanch linen. So the cheek is blanched by fear, i. E, by the withdrawal of the blood, which leaves it white. Origin: OE. Blanchen, blaunchen, F. Blanchir, fr. Blanc white. See Blank. <chemical> Ore, not in masses, but mixed with other minerals. Source: Websters Dictionary (01 Mar 1998) |
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| blancher | One who, or that which, blanches or whitens; especially, one who anneals and cleanses money; also, a chemical preparation for this purpose. Source: Websters Dictionary (01 Mar 1998) |
| blanch |
pale: turn pale, as if in fear cook (vegetables) briefly; "Parboil the beans before freezing them"
출처: wordnet.princeton.edu/perl/webwn
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| blanch |
White. {Argent.]
출처: digiserve.com/heraldry/pimb_b.htm
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| blanch |
A method of cooking in which foods are plunged into boiling water for a few seconds, removed from the water and refreshed under cold water, which stops the cooking process. Used to heighten color and flavor, to firm flesh and to loosen skins.
출처: www.newitalianrecipes.com/cooking-terms.html
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| blanch |
To steep in boiling water to soften, whiten, clean or to make the skin easier to peel.
출처: thefoody.com/glossary/glossaryb.html
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| blanch |
to treat food with boiling water in order to loosen skin, to preserve colour, to remove natural bitterness or to destroy harmful bacteria prior to freezing. Two methods are used, the first being to plunge the food to be blanched into boiling water whilst the second is to place the items to be blanched in cold water and bring briefly to the boil. The second method is typically used for onions, sweetbreads and for taking the saltiness out of bacon.
출처: www.great-cooking-made-easy.com/glossary-A-C.html
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| blanch | turn pale, as if in fear |
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| blanch | cook briefly |
| blanch | ash-colored or anemic looking from illness or emotion |
| blanch | (especially of plants) developed without chlorophyll by being deprived of light |
| blanch | an agent that makes things white or colorless |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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