Blanch

BLANCH

–verb (used with object)
1. to whiten by removing colour; bleach.
2. Cookery.
a. 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.
b. to scald or parboil (meat or vegetables) so as to whiten, remove the odour, prepare for cooking by other means, etc.
3. Horticulture. (of the stems or leaves of plants, as celery or lettuce) to whiten or prevent from becoming green by excluding light.
4. Metallurgy.
a. to give a white lustre to (metals), as by means of acids.
b. to coat (sheet metal) with tin.
5. to make pale, as with sickness or fear.
–verb (used without object)
6. to become white; turn pale.

–verb (used with object)
1. to force back or to one side; head off, as a deer or other quarry.



A handful almonds
First scalded – blanched - and stripped.
Cake in the making.