Le Cordon Bleu

Blanchir

BLON sheer

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
(lit: to whiten, to blanch)
  1. To place vegetables or meats in cold water and then bring to a boil (or to plunge in boiling water) in order to precook, soften, or remove an excess of flavor (acidity, saltiness, bitterness) or remove impurities.
  2. The process of incorporating sugar and eggs together until lightened in color.

© 2010 All rights reserved. Published by Le Cordon Bleu.