(1) To soften or partly cook an ingredient by immersing it for a few minutes in water that is brought to a boil. For meat: To place in cold water, then bring to a boil for a few minutes to remove impurities and blood, firm up flesh, or remove excess salt. For vegetables: To immerse in boiling water for a few minutes to remove bitterness (cabbage) or fix the color and cook certain green vegetables (spinach, green beans).(2) In pastry making (but not commonly used), this expression refers to whisking (generally egg yolks with sugar). To beat egg yolks and sugar vigorously with a whisk or wooden spatula until creamy, foamy, and pale.