| 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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