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blanch1

[blanch, blahnch] /blæntʃ, blɑntʃ/
verb (used with object)
1.
to whiten by removing color; bleach:
Workers were blanching linen in the sun.
2.
Cookery.
  1. 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.
  2. to scald or parboil (meat or vegetables) so as to whiten, remove the odor, 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.
  1. to give a white luster to (metals), as by means of acids.
  2. to coat (sheet metal) with tin.
5.
to make pale, as with sickness or fear:
The long illness had blanched her cheeks of their natural color.
verb (used without object)
6.
to become white; turn pale:
The very thought of going made him blanch.
Origin
1300-1350
1300-50; Middle English bla(u)nchen < Anglo-French, Middle French blanchir to whiten, derivative of blanc, blanche white; see blank
Related forms
blancher, noun
Synonyms
1. See whiten.

blanch2

[blanch, blahnch] /blæntʃ, blɑntʃ/
verb (used with object)
1.
to force back or to one side; head off, as a deer or other quarry.
Origin
1565-75; variant of blench1
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for blanched
  • Kale can be simmered for long periods, or it can be blanched and then quickly pan-cooked in olive oil.
  • Bleaching occurs when warmer oceans cause corals to lose their symbiotic algae, leaving the blanched reefs to slowly perish.
  • The blanched greens will keep for four days in the refrigerator.
  • The blanched or steamed green beans will keep for three or four days in the refrigerator.
  • Toss with warm or chilled, steamed or blanched snap peas.
  • She chastised me for not having a spider to dip out the blanched vegetables.
  • Indeed, some have blanched when he seated them at the table and then handed them a fork.
  • Place blanched fruit rind in strained syrup, and return to medium-low heat.
  • It does not mean raw fish or vegetables that are merely blanched.
  • Warm blanched asparagus pieces briefly in hot water.
British Dictionary definitions for blanched

blanch

/blɑːntʃ/
verb (mainly transitive)
1.
(also intransitive) to remove colour from, or (of colour) to be removed; whiten; fade: the sun blanched the carpet, over the years the painting blanched
2.
(usually intransitive) to become or cause to become pale, as with sickness or fear
3.
to plunge tomatoes, nuts, etc, into boiling water to loosen the skin
4.
to plunge (meat, green vegetables, etc) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove a bitter or salty taste
5.
to cause (celery, chicory, etc) to grow free of chlorophyll by the exclusion of sunlight
6.
(metallurgy) to whiten (a metal), usually by treating it with an acid or by coating it with tin
7.
(transitive) usually foll by over. to attempt to conceal something
Word Origin
C14: from Old French blanchir from blanc white; see blank
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for blanched

blanch

v.

"to make white, turn pale," c.1400, from Old French blanchir "to whiten, wash," from blanc "white" (11c.; see blank (adj.)). Originally "to remove the hull of (almonds, etc.) by soaking." Intransitive sense of "to turn white" is from 1768. Related: Blanched; blanching.

"to start back, turn aside," 1570s, variant of blench. Related: Blanched; blanching.

Online Etymology Dictionary, © 2010 Douglas Harper
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