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  • adj

Synonyms for blanched

anemic looking from illness or emotion

(especially of plants) developed without chlorophyll by being deprived of light

References in periodicals archive ?
The sample was then divided into three portions; one portion was blanched for 30 seconds, the second was blanched for 1 min while the third was unblanched (0 min).
You can include blanched mild onions in your frozen combos (a good use for bolted onions that won't store well), but don't include garlic, black pepper or other "seed spices," which can undergo unwanted flavor changes when frozen.
Broccoli is usually blanched to inactivate any degradative enzymes in the product.
Stuffed chicken with brie & broccoli (for 1) INGREDIENTS: 1 chicken breast, fillet separated, both pieces flattened out with a meat mallet or rolling pin; 1tbsp good quality olive oil; 50g/13/4oz brie; 50g/13/4oz butter; 25g/1oz broccoli stem, blanched and thinly sliced; 2tbsp chopped or roughly torn fresh dill; 1/2 garlic clove, thinly sliced; 1/2 sweet potato, peeled, blanched and cut into thick wedges; 25g/1oz broccoli florets, lightly blanched; salt and freshly ground black pepper to season METHOD: Preheat oven to 200C/400F/Gas 6.
3 : to turn pale <Sickened by the news, I blanched and turned away.
Priestley & Company and took the decision in 2007 to install an optical sorter on the blanched peanut line.
But now I've heard I should have blanched them first.
Since they are blanched, LantChips deliver a richer potato flavor, a higher nutritional content and less fat.
If the potatoes were not blanched, finished products would have hard, dark brown patches after being deep-fried.
Blanched green beans, blanched cauliflower and thin slices of fresh green bell peppers also can be added.
Not heated or blanched, this offers the wonderful flavor of basil and eliminates fresh basil preparation labor.
Panfry the onions with the blanched cabbage and add the sage, then allow the mixture to cool.
Have the veg prepared and blanched, the gravy made, the meat seared and the mash ready, then all you have to do is warm it up.
The result is an evenly blanched product with no under- or over-blanching of the outside portions of the product.
Choose slender carrot sticks, each about 2 inches long; tiny inner leaves of Belgian endive; raw or blanched Chinese pea pods; or blanched green beans (cut diagonally into 2-in.