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Blanching

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(v.)To take the color from; bleach.
(v.)To whiten (a growing plant or plant part) by covering to cut off…
(v.)To turn white or become pale: Their faces blanched in terror.
Dictionary.com · The American Heritage® Dictionary · See all 6 definitions »
Blanching - Wikipedia, the free encyclopedia
Blanching (also spelled blenching ) is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed a...
en.wikipedia.org/wiki/Blanching
How to Blanch Vegetables. Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves... ... Blanching Vegetables...
www.ehow.com/how_13887_blanch-vegetables.html www.ehow.com/how_13887_blanch-vegetables.html
Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.
www.uga.edu/nchfp/how/freeze/blanching.html www.uga.edu/nchfp/how/freeze/blanching.html
Blanching vegetables - Article by Tom Kovach from Issue #59 ... Blanching slows or stops enzyme action which can cause the vegetables to lose flavor, color, and texture. It is very important to remember that blanching time varies with the size and variety of vegetables. Underblanching stimulates the activity of enzymes and...
www.backwoodshome.com/articles/kovach59.html
Blanching stops enzyme action from destroying the fresh flavor of your vegetables. If they are not blanched, vegetables will lose their color and flavor after about four to six weeks of freezer storage.
www.aces.edu/dept/extcomm/newspaper/blanching.html www.aces.edu/dept/extcomm/newspaper/blanching.html
Before you can freeze most vegetables for any length of time, you must prepare them by blanching them first. Fortunately, the process is quite quick and easy, meaning you can freeze plenty of your vegetables for later use.
www.momsbudget.com/freezercooking/blanching.html www.momsbudget.com/freezercooking/blanching.html
Without blanching, the flavor in vegetables changes noticeably. Blanched vegetables when dried will have better color and flavor than unblanched. The brief heating also reduces the number of microorganisms on food and enhances the color of green vegetables. ... You may use the same blanching water 2 or 3 times, just keep it...
www.romwell.com/cookbook/Preserve/blanch.shtml www.romwell.com/cookbook/Preserve/blanch.shtml
Blanching due to compression ... Blanching due to vasospasm ... Nipple blanching (turning white) after a feeding occurs when the blood flow to the nipple is limited or cut off. Blanching is most often related to latch problems. Nipple blanching is often, but not always, associated with pain.
www.kellymom.com/bf/concerns/mom/nipple-blanching.html www.kellymom.com/bf/concerns/mom/nipple-blanching.html
Blanching and peeling is absolutely necessary if fruit has been treated with insecticides or pesticides as skin absorbs and retains those chemicals. For home canning, we recommend using organic products to avoid chemical worries.
canningusa.com/IfICanYouCan/TechniqueBlanchingandPeelin... canningusa.com/IfICanYouCan/TechniqueBlanchingandPeeling.htm
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