To blanch. This term means to lightly cook raw ingredients for varying amounts of time in boiling water, with or without salt and vinegar. The ingredients are then refreshed in cold water It also means to cover with boiling water for a few seconds to facilitate peeling. Tomatoes, peaches, almonds and pistachios can be treated in this way with no damage to the flesh. This also means to whisk egg yolks and sugar until foamy.
To whisk egg yolks with sugar until they are foamy (making them white). More commonly means to blanch.
One of the seven grand crus vineyards of Chablis producing dry, white wines. Blanchots consists of just over 30 acres and sits southeast of the other six grand cru vineyards.
"White food." Blancmange. Historically this was an almond milk and gelatine pudding made in a mould and then turned out. It now refers to any kind of set pudding or custard flavoured with strawberry, chocolate or vanilla.
"White food." Blancmange. Historically this was an almond milk and gelatine pudding made in a mould and then turned out. It now refers to any kind of set pudding or custard flavoured with strawberry, chocolate or vanilla.
"Whites." A mixture of flour and cold water, beaten until it boils and flavoured with lemon. It is used for the cooking of certain of vegetables (artichoke bases) and some 'abats blancs' such as caf's foot. The object is usally coated with oil and wrapped in greasproof paper.
