| blanch |
To immerse food in boiling water for a short time.
출처: www.romwell.com/cookbook/Glossary/glossary.htm
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|---|---|
| blanch |
the momentary immersing of foods in boiling water. This may be done to loosen the skin of the food or to soften the food.
출처: www.biglove.lvhr.com/recipes/glossary1.html
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| blanch |
To precook a food briefly in boiling liquid, usually to loosen the skin; for example, you can drop tomatoes in boiling liquid for less than a minute, and the skin comes off easily.
출처: www.kissthecooktx.com/1416516_13735.htm
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| blanch |
dip food briefly in boiling water, then in cold water, usually to aid the removal of skin
출처: www.livingonadime.com/terms.htm
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| blanch |
To boil for a short time in water.
출처: www.bio.brandeis.edu/fieldbio/bersbach/EdiblePlant...
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