Blanch


Blanch : s1 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.
: s2 to scald or parboil (meat or vegetables) so as to whiten, remove the odor, prepare for cooking by other means, etc.

Levin classes for blanch


Web Page Created by Benn Wolfe 2007