Crossword Solver > found answer > BLANCHING

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CROSSWORD
ANSWER

blanching

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The answer BLANCHING has 0 possible clue(s) in existing crosswords.

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The word BLANCHING is VALID in some board games. Check BLANCHING in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of blanching in various dictionaries:

verb - turn pale, as if in fear

verb - cook (vegetables) briefly

adj - of the color of pure snow

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Possible Jeopardy Clues
Of bruising, blanching or browning, the one that involves boiling water
So, you wanna freeze some broccoli, but you also wanna make sure that it stays bright green months on down the line? Well, you might want to employ this hot watercold water process

Possible Dictionary Clues
Present participle of blanch.
make white or pale by extracting colour.
flinch or grow pale from shock, fear, or a similar emotion.
Make white or pale by extracting colour.
Flinch or grow pale from shock, fear, or a similar emotion.
Prepare (vegetables) for freezing or further cooking by immersing briefly in boiling water.

Blanching might be related to
Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods will help reduce quality loss over time. Blanching is often used as a pre-treatment used prior to freezing, drying, or canning in which vegetables or fruits are heated in order to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.

Blanching might be related to

Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods will help reduce quality loss over time. Blanching is often used as a pre-treatment used prior to freezing, drying, or canning in which vegetables or fruits are heated in order to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.

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