ağartmak ( beyazlatmak )

Turkish - English

Definition of ağartmak ( beyazlatmak ) in Turkish English dictionary

(Tekstil) blanch

To bleach by excluding the light, as the stalks or leaves of plants, by earthing them up or tying them together

To use evasion

To cover (sheet iron) with a coating of tin

cook (vegetables) briefly; "Parboil the beans before freezing them

To give a white luster to (silver, before stamping, in the process of coining.)

Dip in and out of boiling water to loosen skin or to prepare for freezing

To take the color out of, and make white; to bleach; as, to blanch linen; age has blanched his hair

To cook an item partially and very briefly in boiling water or in hot fat Usually a preparation technique, as to loosen peel from vegetables, fruits and nuts or to prepare foods for freezing or remove undesirable flavors

to plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking

If you blanch, you suddenly become very pale. His face blanched as he looked at Sharpe's blood-drenched uniform She felt herself blanch at the unpleasant memories

To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing)

To immerse food briefly in boiling water, either to help loosen the skin or to cook briefly to set color and flavor

To immerse food in boiling water for a short time

To avoid, as from fear; to evade; to leave unnoticed

to put food, particularly fruit or vegetables, into boiling water for short periods to tenderise them or make them easier to peel

To pour boiling water over a food or to immerse briefly in boiling water, then drain and rinse with cold water May be done to loosen skin (as for almonds), to remove or set color, or to stop enzymatic action (as for canning or freezing)

To place item in boiling water in order to loosen the skin so that it can be removed

To whiten; to give a favorable appearance to; to whitewash; to palliate

To cook for a very short time in boiling water, either to loosen the skin from some food to be peeled, or as a step in preparing foods for freezing

To preheat in boiling water or steam from one to five minutes, followed by draining and rinsing in cold water Uses: (1) To remove skins from some fruits, vegetables, and nuts (2) To inactivate enzymes and shrink food for canning, freezing, and drying

Hyphenation

a·ğart·mak ( be·yaz·lat·mak )