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blanch in Hindi हिन्दी

blanch in Sindhi سنڌي

blanch in English

  • blanch
    adj. (Heraldry.) white; argent.

  • blanch
    blanch (1), verb, adjective.

  • blanch
    blanch (2), transitive verb.
    to turn aside; turn back.

  • blanch
    expr. blanch over, (British.) to present in a flattering light; whitewash.
    Ex. ... howsoever you mince it and blanch it over (Arthur Dent).

  • blanch
    v.i. to turn white; become pale; lose color.
    Ex. The boy blanched with fear when he saw the bear coming.

  • blanch
    v.t. 1. to make white; bleach.
    Ex. The cook blanched some almonds by soaking off their skins in boiling water. After we blanched the dirty old pennies in acid, they shone like new. Old age blanched his hair.
    2. to make pale (especially with

Blanch

Part of Speech

Verb

Pronunciation

/blæntʃ/

Definitions

  • Verb: To briefly submerge food, usually vegetables or fruits, in boiling water or steam and then cool it quickly, typically to preserve color or texture.
  • Verb: To cause a person or thing to lose color, often by shock or surprise; to whiten or pale.
  • Verb: To flinch or recoil from something, typically due to embarrassment or shock.

Usage Examples

  • "The chef will blanch the carrots before adding them to the stew."
  • "She blanched at the mention of her old rival's name."
  • "The harsh light of the sun made his skin blanch."

Etymology

From Old French "blanchir," meaning "to whiten," which comes from the Late Latin "blancus," meaning "white." The word originally referred to the process of whitening or making something pale, especially by boiling it briefly.

Synonyms

  • Whiten
  • Blanch out
  • Fade
  • Pale
  • Shock

Antonyms

  • Darken
  • Color
  • Flush
  • Warm

Translations

Language Translation Pronunciation
SpanishBlanquearblan-kee-ahr
FrenchBlanchirblan-sheer
GermanBlanchierenblan-sheer-en
ItalianSbollentaresboh-len-tah-reh
PortugueseBranquearbran-kee-ar
Chinese (Mandarin)焯 (Zhuāng)jwahng
Japaneseブランチ (Buranchi)boo-rahn-chee
Korean데치다 (Dechida)deh-chee-dah
RussianБланшировать (Blanshirovat')blan-shee-roh-vat'
Arabicتفتيح (Tafteeh)taf-teeh
Hindiसफेद करना (Safed Karna)sah-fed kar-nah
Bengaliসাদা করা (Shada Kora)sha-da ko-ra
Marathiपांढरे करणे (Pandhre Karne)pan-dhre kar-ne
Tamilவெள்ளை செய்ய (Vellai Seyya)vel-lai se-ya
Teluguతెలుపు చేయు (Telupu Cheyu)teh-loo-poo chey-oo
Kannadaಬಿಳಿ ಮಾಡು (Bili Madu)bi-li ma-du
Gujaratiસફેદ કરવું (Safed Karvu)sah-fed kar-voo
Punjabiਸਫੇਦ ਕਰਨਾ (Safed Karna)sah-fed kar-na
Malayalamപച്ചമാക്കുക (Pachamakkuka)pa-cha-mah-kuka
Odiaସଫେଦ କରିବା (Safed Kariba)sah-fed ka-ree-bah

Regional Pronunciation Variations

In British English, the word "blanch" tends to have a more distinct "ch" sound, while in American English, it is often pronounced with a softer "ch" sound. In some areas, particularly in the southern United States, it may be pronounced with a slight emphasis on the "a" vowel, sounding closer to "blantch."

Historical Usage

The verb "blanch" has been used since the 14th century, primarily in reference to the act of whitening or lightening the color of something. Historically, it was closely associated with the preparation of food, particularly vegetables. The process of blanching was especially common in European cooking traditions to preserve food for storage. Over time, its figurative meanings developed, particularly to refer to a sudden change in color due to shock or fear.

Cultural Nuances

In culinary contexts, "blanching" is often seen as an essential step in preparing vegetables and fruits for preservation or freezing. The process is considered a part of traditional food preparation, particularly in the preservation of produce for winter months. In cultural discourse, the verb "blanch" is sometimes used metaphorically to refer to the emotional reaction of turning pale in response to distress, fear, or surprise. It can convey vulnerability or the reaction to an unsettling event.

More Information

Blanching is an essential cooking technique that can also be used in the preparation of certain meats, nuts, and legumes. It not only helps in preserving the flavor and texture of vegetables but also in enhancing the color of green vegetables. Additionally, blanching is used to remove skins from tomatoes and peaches, and to decrease bitterness in certain vegetables like kale and spinach. The method's use extends beyond cooking, as it has cultural and metaphorical implications tied to emotional and psychological reactions, symbolizing a loss of color, vitality, or composure.

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