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WordReference Random House Learner's Dictionary of American English © 2024blanch1 /blæntʃ/USA pronunciation v. - Food to boil (food) briefly, as to prepare for freezing:[~ + object]Blanch the vegetables in boiling water for no more than fifteen seconds.
- to make or turn pale, as with sickness or fear: [~ + object]A long illness had blanched her cheeks of their natural color.[no object]He blanched at the news.
WordReference Random House Unabridged Dictionary of American English © 2024blanch1 (blanch, blänch),USA pronunciation v.t. - to whiten by removing color;
bleach:Workers were blanching linen in the sun. - Food[Cookery.]
- to scald briefly and then drain, as peaches or almonds to facilitate removal of skins, or as rice or macaroni to separate the grains or strands.
- to scald or parboil (meat or vegetables) so as to whiten, remove the odor, prepare for cooking by other means, etc.
- [Hort.](of the stems or leaves of plants, as celery or lettuce) to whiten or prevent from becoming green by excluding light.
- Metallurgy
- to give a white luster to (metals), as by means of acids.
- to coat (sheet metal) with tin.
- to make pale, as with sickness or fear:The long illness had blanched her cheeks of their natural color.
v.i. - to become white;
turn pale:The very thought of going made him blanch.
- Anglo-French, Middle French blanchir to whiten, derivative of blanc, blanche white; see blank
- Middle English bla(u)nchen 1300–50
- 1.See corresponding entry in Unabridged See whiten.
blanch2 (blanch, blänch),USA pronunciation v.t. - to force back or to one side;
head off, as a deer or other quarry.
- variant of blench1 1565–75
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