| blanch |
To partially cook an ingredient, usually vegetables, by placing them in boiling water for a few moments then removing them.
출처: www.campcuisine.com/glossary/index.php
|
|---|---|
| blanch test |
var. blanching test. A test of the integrity of the circulation performed by applying and then quickly releasing pressure to a fingernail or toenail. After losing color, the blanched nail normally regains a pink appearan
출처:
|
| blanch |
To scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (as food for freezing).
출처: www.bioquaticsupply.com/html/lkword_b.htm
|
| blanch |
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.
출처: journals.aol.com/cookingarden2/COOKINGFROMMYGARDEN...
|
| blanch |
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.
출처: www.lmberault.com/cooking_dictionary.htm
|