In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1Cooking(tomatoes/vegetables/almonds) escaldar(vegetables/tomatoes/almonds) blanquear
- Simply cut the florets off the stems of the plant and blanch them for a couple of minutes in boiling water.
- Boil some water, blanch the garlic for about 15 seconds and then shock the garlic in an ice water bath.
- In a saucepan filled with boiling water, blanch the parsley for 10 minutes.
- You cut them into squares and blanch them in boiling water for a minute or so with onion and garlic.
- Prepare the tomatoes for the sauce by blanching them in boiling water for 20 seconds.
- After blanching them for a few seconds in boiling water they become digestible without losing their crispness.
- Kale can be steamed, blanched, boiled, braised, stir-fried, or sauteed.
- Wash the vegetables, trim away any soft or brown spots, cut them into large pieces, and blanch them in boiling water for a minute or two.
- Before baking, the top is covered with whole blanched almonds.
- Meanwhile, blanch the button onions for a few seconds in boiling water, then drain and cool.
- Because I didn't blanch the almonds or pistachios, the cake itself looked a bit dull and not as green as you might fancy.
- Place the garlic in a small pan of cold water and bring to the boil to blanch it.
- Add the rice and blanch the grains for 5 minutes, then drain and spread out on a tray.
- The leaf stalks are blanched in boiling water and peeled before use.
- In a separate pot of salted, boiling water, blanch the fava beans, then immediately drain and shock them in an ice bath.
- To caramelise the garlic, first blanch the garlic in a pan of salted boiling water for about 3 minutes, then peel and transfer to a clean pan.
- In a large saucepan filled with boiling water, blanch the lotus root until tender.
- The last couple of hours were hectic, as they always are, assembling the cold dishes, marinating the fish and blanching the Chinese broccoli.
- A small handful of soaked and blanched almonds or walnuts makes a nutritious mid-morning or afternoon snack.
- Lightly blanch the cabbage and add to a pan with the goose fat.
- While the fish is cooking, blanch the bokchoy in boiling water just long enough to retain crispness.
- To prepare, simply cut an X in the base of the sprouts, and blanch them in boiling water for about five minutes.
- Before blanching almonds, taste them with the skins on.
- The colouring is important and he suggests that the mushrooms are first briefly blanched in boiling water, so they are moist without the need for prolonged cooking.
- To blanch the almonds, cover them with boiling water for a few minutes, refresh them under cold water, drain them and rub the skins off with your finger tips.
2(whiten, bleach)(chicory/celery) blanquear(chicory/celery) aporcar(metals) blanquear
- This encourages the growth of the stems, blanches them from green to white, and improves the flavour.
- When seedlings are 10 to 12 inches tall, hill up the soil around the plant bases to blanch the stems.
- Plant according to directions, and when the bulb that forms at the base of the leaf begins to swell, pull earth around it to blanch the stalks.
- Planting leeks deep in the soil blanches them, shielding the shanks from the sun and keeping them white, tender, and sweet.
- Some growers will blanch shanks by gradually mounding soil around the base of the plants as they grow, similar to what is done with leeks.
- Inner leaves can be blanched - simply tie the head loosely with string once the heart begins to form.
- The traditional way to blanch asparagus is to mound mulch or sand around the spears as they emerge.
- Broad-leafed endive, which is often blanched by putting a box over the plant, is called ‘escarole’ in the USA.
- According to him, ‘In Europe the farmers throw dirt around the asparagus in order to blanch it.’
- If you like a lot of white on your leeks, you can simply mound the soil up a little higher on the stalk to blanch more of it.
1(person) palidecerto blanch at sth
- he blanched at the sight of the body — palideció al ver el cadáver
- The five remaining men blanched and trembled with fear as they were faced with something beyond their reckoning.
- She blanched, all colour draining from her face.
- We only had $5000 in the bank at the time, so when we told our architect he blanched a little, but then admitted he had started much the same way himself.
- My head sank between my knees, and I could feel my face blanching.
- Her face had blanched when her sister had taunted her that the two of them should marry.
- About halfway through the motion, though, he gasped and blanched a little with pain.
- He had blanched whiter than a hungry vampire and his steel gray eyes had gone momentarily wild.
- I saw Mike's parents look at me oddly; his mother seemed to be blanching with fear of what I was going to say.
- I looked down towards the first row of seats and blanched at the blood stains on the artificial leather.
- Many journalists would have blanched at the idea.
- He blanched a little, and looked pointedly away, sitting a bit straighter.
- She blanched with fear, as though her worst fears stood incarnate before her.
- She blanched a little, ‘Not really, I was just told that she thought men were such weaklings.’
- Her pale face blanched even more at his suggestion and she backed up until her back was flush to the wall.
- When I blanched at the price, he noted that steel, at the moment, was quite expensive.
- He blanched a little when he saw the 30 ft long Diplodocus and the life size Tyrannosaurus jawbones.
- She blanched, turning first white, then a brilliant red.
- He blanched a moment, stumbling back to his chair, then sat, a faint smile on his face.
- When I compared the two artists' work, a smart young friend of mine who is far more into the genre than I blanched a little.
- Some of the proposals range from 20 to 30 percent and people blanch at the thought of paying that much.
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