blanch, to



  • To plunge items into boiling salted water or to bring to the boil in same and cook for 2 to 5 minutes, in order to part cook, retain colour and nutrients, to inactivate enzymes that cause changes in colour, flavour or nutritive properties during storage or, for a shorter time, to loosen tomato, almond and other skins prior to removing. Usually followed by refresh.
  • To partially cook chipped potatoes in the deep fryer, in order to prevent discolouring and to improve the texture, also to have them prepared ready for quick cooking