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  1. BLANCH Definition & Meaning - Merriam-Webster

    The meaning of BLANCH is to take the color out of. How to use blanch in a sentence.

  2. How to Blanch Vegetables to Make Them Taste Their Best

    Dec 12, 2024 · Blanching is quick and easy, and this classic French cooking method is something you should be using in your kitchen. Learn why you should be blanching, how to blanch, and what …

  3. What Is Blanching? A Step-by-Step Guide to Cooking Vegetables

    Sep 12, 2024 · But what exactly is blanching and how do you do it? Ahead, you'll learn the simple steps for how to blanch, including the tools you'll need, and which vegetables are best for blanching. The …

  4. How to Blanch Vegetables to Add to All Kinds of Recipes

    Oct 7, 2025 · Blanching is a heat-and-cool process that plunges a fruit or vegetable into boiling water briefly before transferring it to an ice bath, quickly stopping the cooking.

  5. BLANCH | English meaning - Cambridge Dictionary

    BLANCH definition: 1. to turn pale, for example because you are shocked: 2. to make a plant pale by covering it up so…. Learn more.

  6. How to Blanch Vegetables

    Jun 3, 2024 · Learn what is blanching, and how to blanch peas and other vegetables for preparing and storing them at peak freshness.

  7. What does blanch mean in cooking terms? - Chef's Resource

    What does blanch mean in cooking terms? Blanching is a cooking technique that involves briefly immersing food items in boiling water, followed by a quick rinse in cold water to stop the cooking …

  8. BLANCH Definition & Meaning | Dictionary.com

    verb (used without object) to become white; turn pale. The very thought of going made him blanch.

  9. Blanch - definition of blanch by The Free Dictionary

    Define blanch. blanch synonyms, blanch pronunciation, blanch translation, English dictionary definition of blanch. also blench v. blanched , blanch·ing , blanch·es also blenched or blench·ing or blench·es …

  10. What Is Blanching? | Food Network

    Jan 31, 2023 · Blanching is the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking. The technique …