Blanch

Blanch

(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.
Premium subscription

Gain unlimited access to 1,000 recipes from the greatest chefs

1,000 recipes from the greatest chefs, with step-by-step illustrations and videos

Tips and tricks from
30 top chefs

Interactive videos make it easy to recreate dishes and master techniques at home

Subscribe now
Cancel anytime