| blanch |
Dip in and out of boiling water to loosen skin or to prepare for freezing.
출처: www.cajun-recipes.com/html/glossary/1524.htm
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| blanch |
Boil or steam something briefly, then cool immediately in cold water.
출처: veggietable.allinfo-about.com/faq/fq-cookingterms....
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| blanch |
A method used most frequently in preparing fruits and vegetables for freezing or canning. Also used for loosening skins from tomatoes, peaches, nuts etc, or to partially cook vegetables and fruits by dipping the item into boiling water or steaming.
출처: www.favoriterecipestoshare.com/recipe_terms.html
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