Blanch

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Blanch (France): to briefly boil ingredients to soften, remove skin, par-cook, set a colour or remove a strong taste [1] [2]

References

  1. Dictionary.com, Blanch, [1]. Accessed 1 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.