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Glossary (talk like a chef): Blanch

Blanch

Blanching. Plunging an ingredient (usually vegetables) into boiling salted water for a very short time (a few seconds), and then into very cold water.

Example: "Blanch the green beans."

Meaning: Bring a large pan of water to the boil, tip in green beans for one minute, remove with a strainer and put into very cold water (if possible with ice cubes). Leave to cool then drain.

This is ofen done to preserve the couleur of the ingredient in the final dish.

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Last modified on: September 18^th 2022

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Recipe from this site?
Posted by jh december 25^th 2020 at 18:47 (n° 14)
I just made a sauerkraut salad cold winter salad and it says to let it rest for four hours before serving. Does that mean leave it out of the refrigerator or should you refrigerate it
Posted by Anonymous december 25^th 2020 at 18:07 (n° 13)
In french?
Posted by jh october 5^th 2019 at 07:48 (n° 12)
Is there a phrase to use, in a restaurant when asking for the head to be removed from fish?
Posted by Lynn october 4^th 2019 at 22:27 (n° 11)
Maybe 'Punwa' is Brunoise? https://en.wikipedia.org/wiki/Brunoise
Posted by Andy F august 2^nd 2016 at 17:09 (n° 10)
I use "en chemise" also for boiled potatoes, as served with raclette, for example.
Posted by Carlo july 23^th 2016 at 13:43 (n° 9)
They don't exist in French.
The second could be "Matignon", it's a mix of vegetables cutted in small dices, and cooked in olive oil.
Posted by jh july 8^th 2013 at 08:57 (n° 8)
What are words which sound like 'punwa' and 'matignor' in french
Posted by arissafahim july 8^th 2013 at 07:29 (n° 7)
It is actually spelt mise-en-place, it is defined as before you start cooking, you have time to prepare e.g. Put apron on, wash hands, get equipment, weigh ingredients out and chop up vegetables or meat etc. These are just a few examples :)
Posted by Anonymous june 19^th 2013 at 21:43 (n° 6)
What about misanplas ?
Posted by jon january 22^th 2013 at 10:23 (n° 5)
I think it's a "grille" (a grid), but I'm not sure to have completely understand the question, sorry broken English...
Posted by jh november 30^th 2012 at 15:40 (n° 4)
What is the term chefs use for a tray that is specifically used for gathering ingredients?
Posted by Anonymous november 30^th 2012 at 00:03 (n° 3)
It's "rondelles de carottes"
Posted by jh november 3^rd 2010 at 10:11 (n° 2)
What is the french word for carrots cut into circles?
Posted by copper penny carrots november 3^rd 2010 at 09:50 (n° 1)