blanch

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blanch at (something)

To balk or hesitate when faced with something unpleasant. This phrase can also include or describe one's visible paleness, as to "blanch" something means to whiten it. All of my friends ran into the creepy haunted house, but I blanched at the sight of it. Stella blanched at the plate of cooked ants that had been set before her.
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blanch with (an emotion)

To become visibly pale as a result of feeling a particular emotion. All of my friends ran into the creepy haunted house, but I blanched with fear when I saw it. Stella blanched with disgust at the plate of cooked ants that had been set before her.
See also: blanch

blanch at something

Fig. to cringe at something; to become pale at the thought of something. Jill blanched at the thought of swimming in that cold water. Lily blanched at the sight before her.
See also: blanch

blanch with something

Fig. to become pale with some emotion, such as anger or fear. He saw the injury and blanched with fear. Lily blanched with anger as Max walked out.
See also: blanch
References in periodicals archive ?
Low ash content was obtained from morama milk that involved blanching pre-treatments (PT4 and PT6) compared with that blanched in baking soda (PT5).
In addition, milk processed using a baking soda blanching pre-treatment was preferred by consumers over other pre-treatments and also over soymilk.
Aviko expects that the closed loop blanching method will considerably cut its consumption of groundwater and discharges of blanching water.
Aviko has succeeded in converting the sugars in the blanching water into other natural substances.
For the blanching pretreatments for inactivation of enzymes, the samples were:
The drying rates for SB and WB samples were, however, generally higher than that of the other oil/water blanching methods.
Minneapolis, MN, USA) with experimental study variable number K = 3, for independent variables including blanching time ([X.
The analysis also showed a linear effect of blanching time on drained weight.
Low-temperature long-time blanching enhances product firmness and reduces nutritional and flavor losses.
Canadian scientists determined the optimum blanching conditions for carrots in terms of nutrient retention and studied the kinetics of the inactivation of peroxidase in carrot juice.
Advantages include low risk of product contamination, elimination of product damage, high yield, uniform blanching, low water consumption and easy cleaning access thanks to the top lift feature.
Scientists at North Carolina State University wanted to characterize the chemical components responsible for the development of off-flavors in peanuts caused by high-temperature microwave blanching.
Being able to chemically identify this off-flavor will ultimately aid in the development of an alternative blanching method for peanuts using microwave technology.
The idea of blanching - plunging veg into boiling water for a couple of minutes before freezing is that it kills off the bugs which make veg decompose.
Infrared (IR) dry heating has potential for simultaneously blanching and dehydrating a variety of fruits and vegetables.