haşlamak (et)

listen to the pronunciation of haşlamak (et)
Турецкий язык - Английский Язык
{f} 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