blanch

简明释义

英[blɑːntʃ]美[blæntʃ]

vt. 漂白；使变白

vi. 漂白；发白；变白

n. 铅矿石

adj. 漂白的；银白色的

n. （Blanch）人名；（英、西）布兰奇；（葡）布兰什；（瑞典）布兰克

第 三 人 称 单 数 b l a n c h e s

现 在 分 词 b l a n c h i n g

过 去 式 b l a n c h e d

过 去 分 词 b l a n c h e d

英英释义

单词用法

同义词

反义词

例句

1.Blanch cauliflower until tender but still firm, about 10 minutes.

花菜 水煮嫩，但是不要太软了，大约10分钟。

2.Fruita Blanch is a family business with a long tradition.

地图漂白是一家族企业，有着悠久的传统。

3.Politicians in both Europe and America continue to blanch at foreign takeovers.

无论欧洲还是美国，仍都对外资控股避之不及。

4.I need you. What's Blanch to me?

我需要你，布兰奇有什么？

5.For fresh prawn meat, blanch in boiling water and drain before stir-frying.

如用新鲜中虾肉，先放入沸水中略煮，沥干后才炒。

6.No doubt the coffee snobs will blanch at the prospect.

勿庸置疑的是批评家肯定会对前景不看好。

7.Remove both ends from bean sprouts and blanch in boiling water for a minute. Then remove and drain well.

将豆芽头尾摘除，放入沸水中汆烫一下，取出沥干水分备用。

8.BLANCH: And how dense does the wool pile have to be?

伯朗什：羊毛的密度达到多少才算合格？

9.Blanch lotus leaf until soft, brush with sesame oil.

荷叶放滚水内拖软，扫上麻油。

10.To prepare the vegetables for freezing, you should blanch them in boiling water for a few minutes.

为了准备冷冻蔬菜，你应该先在沸水中焯水几分钟。

11.The chef decided to blanch the asparagus before adding it to the salad.

厨师决定在将芦笋加入沙拉之前先焯水。

12.She felt her face blanch when she heard the shocking news.

当她听到这个震惊的消息时，她的脸色不禁变得苍白。

13.You can blanch almonds to make them easier to peel.

你可以焯水杏仁，以便更容易去皮。

14.He tried to hide his fear, but his face began to blanch in front of the audience.

他试图掩饰自己的恐惧，但在观众面前他的脸色开始变得苍白。

作文

In the culinary world, the term blanch refers to a cooking technique where food, usually vegetables, is briefly immersed in boiling water and then quickly transferred to ice water. This method is not just a way to cook; it serves several important purposes that enhance both the flavor and texture of the food. For instance, when you blanch green beans, the bright green color becomes more vibrant, making them visually appealing. Additionally, this technique helps to soften the beans slightly while preserving their crispness. The process also aids in removing any surface dirt and can help reduce the strong flavors that some vegetables possess. The act of blanching is particularly crucial when preparing vegetables for freezing. When you freeze vegetables without blanching, they can lose their color, flavor, and nutritional value over time. By blanching them first, you stop the enzyme actions that can cause loss of flavor, color, and texture. This means that when you eventually cook these frozen vegetables, they will taste much fresher and retain more of their original nutrients. However, blanching is not limited to just vegetables. It can also be applied to fruits, especially when you want to remove their skins easily. For example, if you want to make a delicious peach cobbler, you might choose to blanch the peaches first. By dipping them in boiling water for a short time and then placing them in ice water, the skins will slip off effortlessly, allowing you to enjoy the sweet, juicy flesh without the hassle of peeling. The timing of blanching is essential. If you leave the food in the boiling water for too long, it can become mushy and lose its vibrant color. Conversely, not leaving it in long enough may not achieve the desired results. Therefore, it’s crucial to have a timer handy when blanching your ingredients. A general rule of thumb is to blanch vegetables for about two to three minutes, depending on the type and size of the vegetable. Beyond its culinary applications, the concept of blanch can also be metaphorically applied to other areas of life. For instance, when faced with a daunting task or challenge, one might feel the urge to blanch in fear or anxiety. This reaction can be likened to the moment when food is plunged into boiling water — it’s an abrupt change that can leave one feeling overwhelmed. However, just as blanching is a necessary step in cooking, facing our fears can lead to growth and transformation. In conclusion, the word blanch encapsulates a vital technique in cooking that enhances the quality of our food. Whether it’s to maintain the bright colors of vegetables, preserve their nutrients for freezing, or facilitate easy peeling of fruits, blanching serves numerous purposes. Moreover, understanding this term can also provide a deeper appreciation for the processes involved in preparing our meals. So, the next time you find yourself in the kitchen, consider the art of blanching and how it can elevate your culinary experience. Embracing this technique can lead to delicious results and perhaps even inspire you to tackle challenges in other aspects of your life, reminding you that sometimes, a little heat can lead to something wonderful.

在烹饪界，术语blanch指的是一种烹饪技巧，即将食物（通常是蔬菜）短暂浸入沸水中，然后迅速转移到冰水中。这种方法不仅是一种烹饪方式；它还具有几个重要的目的，可以增强食物的风味和质地。例如，当你blanch青豆时，鲜艳的绿色会变得更加明亮，使其在视觉上更具吸引力。此外，这种技巧有助于稍微软化青豆，同时保持其脆度。这个过程也有助于去除表面的污垢，并可以帮助减少某些蔬菜所具有的强烈风味。 Blanching在准备冷冻蔬菜时尤其重要。当你在没有blanching的情况下冷冻蔬菜时，它们可能会随着时间的推移失去颜色、风味和营养价值。通过先进行blanching，你可以停止酶的作用，这些酶会导致风味、颜色和质地的丧失。这意味着当你最终烹饪这些冷冻蔬菜时，它们的味道会更为新鲜，并且保留更多原有的营养。 然而，blanching不仅限于蔬菜。它也可以应用于水果，特别是当你想要轻松去皮时。例如，如果你想做一个美味的桃子饼，你可能会选择先blanch桃子。通过将它们浸入沸水中一段时间，然后放入冰水中，皮肤就会轻松滑落，让你享受甜美多汁的果肉，而不必烦恼去皮的麻烦。 Blanching的时机至关重要。如果你把食物在沸水中放太久，它可能会变得糊状并失去鲜艳的颜色。相反，如果放得不够长，则可能无法达到理想的效果。因此，在blanching食材时，拥有一个计时器是至关重要的。一般来说，蔬菜的blanching时间大约为两到三分钟，具体取决于蔬菜的种类和大小。 除了烹饪应用外，blanch的概念也可以比喻性地应用于生活的其他领域。例如，当面临一项艰巨的任务或挑战时，人们可能会感到恐惧或焦虑而想要blanch。这种反应可以与食物被投入沸水的瞬间相提并论——这是一种突然的变化，可能让人感到不知所措。然而，就像blanching是烹饪中的必要步骤一样，面对我们的恐惧也可以带来成长和转变。 总之，单词blanch概括了一种在烹饪中至关重要的技巧，可以提升我们食物的质量。无论是为了保持蔬菜的鲜艳颜色、保存冷冻时的营养，还是方便去皮水果，blanching都有许多用途。此外，理解这个术语也可以更深入地欣赏我们准备餐点时所涉及的过程。因此，下次你在厨房时，考虑一下blanching的艺术，以及它如何提升你的烹饪体验。接受这种技巧可以带来美味的结果，也许还会激励你在生活的其他方面迎接挑战，提醒你，有时一点热量可以带来美好的事物。