Blanch
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
Translations
Language |
Translation |
Pronunciation |
Spanish | Blanquear | blan-kee-ahr |
French | Blanchir | blan-sheer |
German | Blanchieren | blan-sheer-en |
Italian | Sbollentare | sboh-len-tah-reh |
Portuguese | Branquear | bran-kee-ar |
Chinese (Mandarin) | 焯 (Zhuāng) | jwahng |
Japanese | ブランチ (Buranchi) | boo-rahn-chee |
Korean | 데치다 (Dechida) | deh-chee-dah |
Russian | Бланшировать (Blanshirovat') | blan-shee-roh-vat' |
Arabic | تفتيح (Tafteeh) | taf-teeh |
Hindi | सफेद करना (Safed Karna) | sah-fed kar-nah |
Bengali | সাদা করা (Shada Kora) | sha-da ko-ra |
Marathi | पांढरे करणे (Pandhre Karne) | pan-dhre kar-ne |
Tamil | வெள்ளை செய்ய (Vellai Seyya) | vel-lai se-ya |
Telugu | తెలుపు చేయు (Telupu Cheyu) | teh-loo-poo chey-oo |
Kannada | ಬಿಳಿ ಮಾಡು (Bili Madu) | bi-li ma-du |
Gujarati | સફેદ કરવું (Safed Karvu) | sah-fed kar-voo |
Punjabi | ਸਫੇਦ ਕਰਨਾ (Safed Karna) | sah-fed kar-na |
Malayalam | പച്ചമാക്കുക (Pachamakkuka) | pa-cha-mah-kuka |
Odia | ସଫେଦ 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.