Definition of blanch

The word "blanch" originated from the old French term "blander," which meant to make something pale or white. The term "blander" was commonly used in the Middle Ages in reference to the process of whitening metal, particularly silver, through the use of a solution of alkali. However, the term's usage expanded to include the process of whitening vegetables by scalding them in boiling water or immersing them in cold water to remove their skins. This use of "blander" in cooking can be traced back to the 14th century in French cuisine. In English, the word "blanch" entered usage around the 15th century, derived from the Middle French "blanchar," an alternative form of "blandir." The word "blanch" has retained its meaning of whitening or paling food, particularly vegetables, while also incorporating the broader sense of preparing food by scalding or cooling it for a brief time. Today, "blanch" is used in various cooking techniques such as blanched almonds, blanching tomatoes, or blanching fruit to remove the skins.