Blanch (cooking)

Etymology

From French "blanchir" (to whiten), from "blanc" (white). The name comes from how the treatment brightens and sets color; the same "blanc" root gives us "blank" and "blanket."

verb · /BLANCH/
To plunge food briefly into boiling water, then into ice water, to set its color, loosen skins, or par-cook it.
What it names
The quick trick that keeps green beans vivid, makes tomato skins slip off, and tames the raw edge of vegetables.
Example
Blanch the broccoli for ninety seconds, then shock it in ice water so it stays bright and crisp.
Related idea
Distinct from poach: blanching is a fast, hot dunk meant to set or loosen, while poaching is a gentle, sustained simmer meant to cook food through.
verb · /BLANCH/
To turn pale, especially from fear, shock, or illness.
What it names
sudden loss of colour in the face
Example
She blanched when she saw the bill.
Related idea
From the French for “to whiten” — the same word whether a face or a vegetable loses its colour. A shock sharp enough to blanch the face can also bring on vertigo.