172 Sentences With "blanching" | Random Sentence Generator

And about that blanching: this is a very precise man.

If they are more mature, increase the blanching time up to 3 minutes.

Swing district representatives are already blanching at the prospect of a tough reelection fight.

What if all those cubits, animals, and blanching water had actually been a recipe?

He takes seasoning his blanching water very seriously, like calculator-and-kitchen-scale seriously.

Blanching a few handfuls may be the height of eating locally while thinking globally.

The vitamin C in lemon juice can help replenish any lost vitamin C during blanching.

Conservatives have begun to revolt, and moderates are blanching at the plan's projected coverage losses.

So it's rich to see Gulf Arab states and Israel suddenly blanching at the consequences.

Again, please don't peddle that the board is suddenly blanching at how Neumann spent company money.

Blanching also changes the structure of fiber, making vegetables softer and less crunchy, and easier to chew.

Monty reviews in-restaurant safety measures: Blanching of veggies kills germs on the outside of the ingredients.

People were chopping up broccoli in one room of the sprawling kitchen and blanching it in another.

Work with one type of vegetable at a time, as some require longer blanching times than others.

Mr. Barbón explained that his recipe calls for blanching the fungus in water before it is served.

The next morning, the woman's husband arrived at the hospital, enveloped in the same diffuse, blanching rash.

But with blanching, you can lose up to 50% of vitamin C, which is heat-sensitive, Lester explained.

Months of blanching, sweating and gradual drying in the sun are then necessary to produce the aromatic spice.

But time was a-wasting, so Mummy Pelham, after blanching a little at Edith's "sordid revelations," quickly rallied.

Check out the video ... you see Zoe the horse blanching when handlers tried to get her in the trailer.

Quickly boiling water in an electric kettle can also help with making pasta, cooking soups, or even with blanching vegetables.

Am I blanching the spice and character from this beautiful peace of black pride with this unseasoned guitar/piano refix?

At the same time, she peeled oranges and sliced turnips to make into a simple salad, blanching their greens, too.

Mr. Koreitem was already at the stove, blanching Tuscan kale leaves to blend into a sauce for pan-roasted cauliflower.

Blanching completed, Mr. Koreitem spooned the tender kale into the blender with toasted almonds and a nutty young pecorino cheese.

Consider, too, that cyanide is water soluble, so blanching or boiling the leaves before their consumption reduces its level measurably.

Another employee said that staff members were not always properly blanching vegetables and were asked to falsify food safety sheets.

By blanching, you're basically getting a much purer flower to start with and later to infuse into your butter or oil.

I call for blanching the peas, which makes them a little more tender and encourages them to soak up the dressing.

Here, blanching is typically long and luxurious: Vegetables are pulled from the water and drained when they're cooked through and tender.

For instance, Chipotle said on its latest earnings call that it had started blanching bell peppers in an effort to kill germs.

The steps include moving the chopping of tomatoes and lettuce to a centralized location and blanching onions to kill germs before they're chopped.

Washing, peeling, cutting and sometimes even blanching must be done before you get to the cooking, "Vegetables just take more work," she said.

Don't: Freeze any leftover raw potatoes that didn't make it to the table without blanching them first; otherwise, they'll be watery when rejuvenated.

" Damien Chazelle, accepting the award for Best Screenplay, thanked his producers for "not blanching at what must have seemed like an utterly insane proposition.

It can dress any number of leftover steamed vegetables (or try cryo-blanching, a technique J. Kenji López-Alt discussed on "The Splendid Table").

You spend a whole weekend peeling, cutting, soaking, blanching, cooling, par-frying and then freezing a year's worth of his favorite food on earth.

"Six Basic Cooking Techniques" uses straightforward text and photos to cover knife skills, meat cookery, pan sauces, roasting vegetables, blanching vegetables and preparing leafy greens.

Migratory pains appeared in her joints, and an angry, blanching rash—the kind that pales when you press it—was now blooming across her torso.

A flashback sequence shows Kirkman back at home with his family playing the goofy dad again, butchering pancakes and blanching at his teenage son's reference to dubstep.

Moderates are blanching at the plan's Medicaid cuts and its repeal of taxes on the wealthy at the expense of insurance for poor and middle-class Americans.

"Blanching keeps the bright green colors fairly bright green once they've been frozen and in storage -- otherwise they can take on a grayish or brownish look," Lester said.

Or is there such a thing as a culinary prodigy, born with a gilded palate and a preternatural instinct for breaking down skate wings and triple-blanching cardoons?

This is the life-blanching landscape of your most anxious nightmares, where death waits in the shadows, a feeling underscored by the pulsing thrum of Eric Sleichim's sound design.

"Scare the octopus," she says, which means quickly blanching the tentacles three times before letting it cook, low and slow, in a savory stew of apple cider vinegar and aromatics.

This May, Macesic had his third encounter with the virus: a woman in her fifties with the same blanching rash that he recalled so vividly from the Cook Islands cases.

Chipotle has taken a number of measures to prevent foodborne illnesses, including shifting some preparation to its central kitchens, blanching ingredients, and making modifications to how it marinates steak and chicken.

There was the way we salted pots of water for blanching vegetables or pasta, adding palmful after palmful, lightly skimming a finger across the rolling boil to taste, and often adding more.

Instead of blanching the onions, as she does, I sauté them in the skillet while preparing the sauce, and I also increased the amount of tomato and anchovies slightly, a cook's prerogative.

It's telling, for example, when Wallace is shown interviewing Bill O'Reilly at the height of his Fox News days, blanching when the bombastic host draws a line directly from Wallace's career to his own.

Roast Roasting asparagus in the oven takes only 15 minutes and gives the veggie a softer finish than sautéing or blanching with the option for an even more robust flavor profile (hello, garlic). 4.

I recommend blanching all the pea types separate from one another, using the same pot of boiling water throughout, and doing the asparagus last, as it will have the biggest impact on the water.

While Trump and some of his allies are blanching at the growing economic toll of the virus, polls show Americans aren't worried the government is going too far in trying to contain the virus.

In other words, soon-to-be frozen veggies are starting out with a nutritional advantage, which helps to offset any nutrient losses during blanching, and still rank higher nutritionally as compared to commercially fresh produce.

First of all, I would say half of the dialogue in Bend It Like Beckham is between Jess's relatives, who tease her about dating boys, and Jess responding with blanching, gagging, or growing visibly upset.

"We love to roast sweet potatoes and chilies over the coals, bake russet potatoes wrapped in foil buried under the coals, and grill any veggies we can instead of blanching or baking," Jacobs tells INSIDER.

But this is also a well-educated and suburban constituency, the kind that might be blanching at President Trump and the sort of voters who would be crucial to Democratic dreams of retaking the House.

Roberts demonstrates a love for simplicity in her art, choosing to focus on categories of life that inspire her—travel, architecture, food—and then imparting a graphic composition and then blanching them with a trademark starkness.

So to take the taste out, you basically have to extract as much of that stuff as possible by soaking the bud for a couple of days in distilled water, and then after that, blanching it.

It wobbles in the center, and the crust is crisp yet tender and the extra step of blanching the pancetta sands down the domineering top note of the pork and yields an elegant bottom one instead.

Those Republicans are, by and large, blanching at the Congressional Budget Office's estimates that 14 million fewer people would be covered in 2018, and 24 million fewer by 2026, if the American Health Care Act becomes law.

On a recent Saturday, Ms. Thelin spent the morning carefully blanching vegetables that would be seasoned with pancetta in a recipe Ms. Wolfert adapted from Michel Bras, a French chef whom Ms. Wolfert wrote about in 1987.

On the surface, this evolution may seem to be a purely aesthetic one—swapping out traditional signage for sleek logos in sans-serif, blanching colorfully muraled walls into sterile white minimalism, making the town look less like Tijuana and more like Berlin.

The main draw of Rosignano Solvay, established in 1912 in southern Tuscany, for instance, is its beautiful white sand beaches, the blanching of the sand a result of toxic chemical waste from the still-operational Solvay plant, which gave the town its name.

Vegetables aren't left entirely out of the long-term equation: Miller pickles ramps and green beans, in addition to blanching and shocking nettles, beet tops, and turnip greens for purées that he will then freeze for pasta dough and fillings for the winter months.

As an adult cook, I labored to reproduce it by making homemade chicken potpies: blanching tiny cubes of fresh peas and carrots, poaching organic chicken breasts and stirring all manner of herbs and spices into my white sauce in an attempt to wake up the taste.

When we had finally assembled all the necessary ingredients and equipment, we sat down late one night at my kitchen table, scraping the skin off a few pounds of knobby ginger with spoons, in between blanching and plucking the bristles off the heap of pigs' feet.

It was like watching a wave approach from a great distance, so great that at first it is not a wave at all, but a mere horizon, static and singular, so that one, it being possible, presumably, to avail oneself of the diversions of the beach, might turn one's back on the ocean altogether, might turn instead to the sand, heaped and tunnelled, the sunscreened hand that fumbles for a book, indeed, the book, the sentence, the syntax, the sun blanching the page, stained, perhaps, with sweat, the creamy pleasure of not-laboring, when one would otherwise labor, the pleasure of wasting oneself, of decadent uselessness, though one might, of course, always alarm to some emergency, a child caught in the undertow, say, who must be dragged to shore and breathed into like an empty balloon, an empty balloon on which everything depends, might, bent over the small body, waiting for it to rise, to float, casting a shadow the size of oneself, not even see, though one was, of course, warned it would come, and soon, the shadow of that wave, like a new sky, already overhead and even now descending.

Although blanching is a thermal process, the times and temperatures are not sufficient to effectively destroy all microorganisms. Blanching is often seen as a pre-process to later preservation steps. For example, blanching in the home is often done in combination with freezing; blanching in industry is also utilized before canning, dehydration, or heat sterilization. A limitation to hot water blanching is the leaching of water-soluble nutrients and the degradation of thermal sensitive compounds.

The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.

The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value.

When the product is heated by water, greater uniformity of heating is achieved, especially when compared to hot air. This advantage allows hot water blanching at lower temperatures, but requires longer blanching times. Water is heated and cooled using heat exchangers and recirculated for continuous use, reducing costs. Steam blanching systems inject hot air (~100 °C) onto food as it passes through the blanching system on a conveyor belt.

Blanching or soaking and blanching as a processing step before freezing can extend the freezer life up to 12 months. They are also one of the few mushroom species pickled and sold commercially.Carluccio, p. 99.

Microwave blanching is 3–4 times more effective than boiled water blanching in the retaining of the water-soluble vitamins folic acid, thiamin and riboflavin, with the exception of ascorbic acid, of which 28.8% is lost (vs. 16% with boiled water blanching). Microwaving human milk at high temperatures is not recommended as it causes a marked decrease in activity of anti- infective factors.

It is important to consider recommended times and temperatures for a food product when blanching. Times and temperatures are based on the type of food, size, shape, and other factors. Over-blanching can lead to an excessive loss of nutrients and aromatic compounds, as well as softening of the food. Blanching at temperatures or times lower than those recommended may not effectively inactivate all enzymes.

Blanching with reused water can lead to a buildup of water-soluble compounds that are considered pollutants, and therefore must be properly treated before being discharged. This can increase capital costs at the industrial level and has been a main reason for the development of newer blanching technologies.

These enzymes are responsible for the loss of flavor, color, texture and nutritional qualities during product storage. Blanching preserves the flavors found in fruits and vegetables by inactivating enzymes responsible for off-flavor development. The most common enzyme responsible for off-flavors is lipoxygenase (LOX), found in several vegetables. The blanching process expels air trapped inside plant tissues, which is a vital step before canning.

A non-blanching rash (NBR) is a skin rash that does not fade when pressed with, and viewed through, a glass. It is a characteristic of both purpuric and petechial rashes. Individual purpura measure 3–10 mm (0.3–1 cm, - in), whereas petechiae measure less than 3 mm. A non-blanching rash can be a symptom of bacterial meningitis, but this is not the exclusive cause.

The involved area is lighter than the normal skin, not because of a loss of pigment occurs, but because blood vessels are constricted, producing a permanent blanching of the area. This blanching is a functional rather than a structural abnormality, presumed to be caused by local increased sensitivity to catecholamines.McMillan, Julia A; DeAngelis, Catherine D.; Feigin, Ralph D.; Warshaw, Joseph B. (2006). Oski's Pediatrics, Principles & Practice.

When skin is blanched, it takes on a whitish appearance as blood flow to the region is prevented. This occurs during and is the basis of the physiologic test known as diascopy. Blanching of the fingers is also one of the most clinically evident signs of Raynaud's phenomenon. Blanching is prevented in gangrene as the red blood corpuscles are extravasated and impart red color to the gangrenous part.

Gupta, S., Lakshmi, A.J. and Prakash, J., 2008. Effect of different blanching treatments on ascorbic acid retention in green leafy vegetables. Nat. Prod. Radiance, 7, pp.111-116.

Blanching is a process used in the home kitchen as well as used as a pre-treatment in the food industry. In both cases, its main purpose is to inactivate enzymes that cause browning as well as textural changes and off- flavors. Enzymes that cause deterioration in fruits and vegetables include lipoxygenase, polyphenoloxidase, polygalacturonase, and chlorophyllase. Catalase and peroxidase are commonly used to determine blanching success, since they are the most thermal-resistant enzymes of concern.

Blanched vegetables generally tend to have a more delicate flavor and texture compared to those that are not blanched, but blanching can also cause the vegetables to be lower in vitamin A.

The USA system utilizes 7 classes, which are classified by their ability to constrict capillaries and cause skin blanching. Class I is the strongest, or superpotent. Class VII is the weakest and mildest.

In order to get marama milk several processing steps are involved: Thermal treatment (blanching and roasting of the beans), cracking, milling, suspending in water, boiling and filtration to obtain a milk-like phase.

Traditionally, blanching is done using either a water bath or saturated steam. In both methods, the food is heated for a short period of time and then introduced into either cold water or cold air to quickly stop the heating process. At the industrial level, foods move on a continuous conveyor belt through preheating, holding, and cooling. For hot water blanching, vegetables are immersed under pre-warmed water (70 to 100 °C) for varying amounts of time, depending on type and quantity.

Vitamins, minerals, and other water-soluble compounds, such as proteins, sugars, and flavor compounds, diffuse out of the food and into the water, lowering the overall quality of the food. The degree to which compounds diffuse out of food depends on the food's composition and characteristics, the water to food ratio, the blanching temperature, and other variables. Ascorbic acid, thiamin, and many aromatic compounds are heat- sensitive. A complication in the food industry is the production of effluent from water blanching systems.

Palpable purpura is a condition where purpura, which constitutes visible non- blanching hemorrhages, are raised and able to be touched or felt upon palpation. It indicates some sort of vasculitis secondary to a serious disease.

Blanching is the whitening of metal, by various means, such as soaking in acid or by coating with tin. This term is commonly used in coinage, in which pieces are given a lustre and brilliance before images are struck into the surface. The ancient method of blanching involved putting the pieces, after heating, in a large vessel of water, and some ounces of aqua fortis, but in different proportions for gold and silver. This method is no longer used, partly due to its expense, and partly because it diminishes the weight of the metal.

Erythema disappears on finger pressure (blanching), while purpura or bleeding in the skin and pigmentation do not. There is no temperature elevation, unless it is associated with the dilation of arteries in the deeper layer of the skin.

The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are increased with cooking by being freed from the food microstructure. Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking.

216 grams) when salting. This allows the effects of the salt to penetrate. Some Orthodox Jewish communities require the additional stricture of submersing raw meat in boiling water prior to cooking it, a practice known as ḥaliṭah (), “blanching.”Maimonides, Mishne Torah (Hil.

On the other hand, moist-heat cooking method includes terms such as tanak (cooking in a pot especially rice), jerang (boiling or simmering normally used of liquids), celur (blanching or dipping something such as vegetable into the hot water) and reneh (simmering or boiling food).

Blanching of the skin often occurs when STS is injected into arterioles (small artery branches). Telangiectatic matting, or the development of tiny red vessels, is unpredictable and usually must be treated with repeat sclerotherapy or laser. Medscape. William R. Finkelmeier, What's New in ACS Surgery: Sclerotherapy. ACS Surgery 2003.

A common alternative to cooling with cold water is cooling with cold air. This method of cooling prevents the leaching of water-soluble nutrients; however, the air causes evaporation and lowers the mass of the vegetable—a monetary disadvantage for industry. Emerging technologies include ohmic, infrared, microwave, and radio frequency blanching.

In local South Sumatran Malay dialect, celor or celur means showering the ingredients in boiled hot water, in similar fashion as blanching. It refers to the method of softening and cooking the noodle before simmering in coconut milk soup. Today, together with pempek, mie celor has become Palembang's signature dish.

Nipple blanching, or vasospasm of the nipple. Nipple pain can be caused by vasospasm of the nipple. In essence, blood does not flow properly to the nipple which causes the nipple to blanch. This can be caused by trauma to the nipple through early breastfeeding or candidal infection of the nipple.

After, they are sprayed with water to remove any residual dirt or dust that may remain on them. The next step is blanching. The peas are boiled for a few minutes to remove any enzymes that may shorten their shelf life. They are then cooled and removed from the water.

Other processes include stretching the noodles, cutting into a desired length, and separating into serving portions. The cooking process of the noodles consists of blanching in hot and cold water multiple times, though some hawkers omit the cold water. The noodles are drained and placed in either sauce or broth.

On November 1, 2014, Post Holdings acquired American Blanching Company, a manufacturer of private label peanut butter. On May 4, 2015, Post Holdings purchased competitor MOM Brands, maker of the Malt-O-Meal line of cereals, for $1.15 billion ($1.05 billion cash and 2.5 million shares of Post Holdings stock).

Blewits can be eaten as a cream sauce or sautéed in butter. They can also be cooked like tripe or as omelette filling, and also make good stewing mushrooms. They have a strong flavour, so they combine well with leeks or onions. Wood blewits can be preserved in olive oil or white vinegar after blanching.

Firing occurs in response to the activity of root rot and vascular wilt pathogens. Scald is the blanching of epidermal and adjacent tissues of fruits and occasionally of leaves. The sudden death of unopened buds or inflorescence is referred to as blast. Extensive necrosis of fruits that resemble in premature dropping is called shelling.

This may encourage the development of additional tubers (as with potatoes), force the plant to grow longer stems (leeks), or for some crops (chicory, leeks, asparagus etc.) this blanching technique keeps the stems or shoots pale and tender, or influences their taste. Hilling may also be used to stabilize the stems of crops which are easily disturbed by wind.

The name maocai is derived from the verb mao (; Chengdu dialect: ) which in Sichuanese Mandarin refers to the blanching of the ingredients in a colander in hot water by moving the colander up and down repeatedly. This pre-cooking of the ingredients before immersion in the stock sets it apart from most types of hot pot.

Cited in Nascimento, P., Fernandes, N., Mauro, M., & Kimura, M. (2007). Beta-carotene stability during drying and storage of cassava and sweet potato. II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007 841, 363-366. Retention of carotenoids in cassava processing β-carotene retention can be improved by pretreatments such as blanching and osmotic dehydration.

Louis Post- Dispatch, October 19, 1998, and then blanching and dryingSerious Eats , Chinese Velveting 101: An Introduction to Water-Velveting. 2014. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.Esquire, December 13, 2007 During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more tender meat.

Cladiella australis is a species of soft coral in the family Alcyoniidae. It is found in the western Indo-Pacific. It is commonly known as the finger blanching soft coral because with the polyps extended it appears brown but when poked with a finger, the polyps retract into the leathery base tissue and the coral appears white.

Raisins are sweet due to their high concentration of sugars (about 30% fructose and 28% glucose by weight). The sugars can crystallise inside the fruit when stored after a long period, making the dry raisins gritty, but that does not affect their usability. These sugar grains can be dissolved by blanching the fruit in hot water or other liquids.

Blanching prevents the expansion of air during processing, which reduces strain on the containers and the risk of cans having faulty seams. Moreover, removing gas from foods like pears results in better texture and reduces oxidation of the product. Also, the intercellular gases removed results in better color retention. Fruits, vegetable, and nut peeling is also important in food processing.

Liquids are so important to cooking that the name of the cooking method used is often based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients – this is a critical component of both stewing and sauce making.

Steam boiling asparagus in a pot White asparagus is very popular in Europe and western Asia. White asparagus is the result of applying a blanching technique while the asparagus shoots are growing. To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white.

Harvested morels Morchella esculenta, like all morels, are among the most highly prized of all edible mushrooms. Raw morels have a gastrointestinal irritant, hydrazine, but parboiling or blanching before consumption will remove it. Old fruit bodies that show signs of decay may be poisonous. The mushrooms may be fried in butter or baked after being stuffed with meats and vegetables.

Scleritis is best detected by examining the sclera in daylight; retracting the lids helps determine the extent of involvement. Other aspects of the eye exam (i.e. visual acuity testing, slit lamp examination, etc.) may be normal. Scleritis may be differentiated from episcleritis by using phenylephrine or neosynephrine eye drops, which causes blanching of the blood vessels in episcleritis, but not in scleritis.

Obici and Peruzzi founded Planters Peanut Company (unincorporated) in 1906 and incorporated it as Planters Nut and Chocolate Company in 1908. Planters owned four factories by 1930. Obici invented a new method of skinning and blanching peanuts so the roasted goobers came out clean. In 1913, they built a new processing plant in the heart of peanut farming territory in Suffolk, Virginia.

Like most of its relatives this species displays a black eye band like a mask. As in most butterflyfish, the Pacific double-saddle butterflyfish is prone to blanching at night and when startled. It belongs to the large subgenus Rabdophorus which might warrant recognition as a distinct genus. In this group, the closest relative of this peculiar species is the similar-looking Black-wedged Butterflyfish, C. falcula.

White and green asparagus. Blanching is a technique used in vegetable growing. Young shoots of a plant are covered to exclude light to prevent photosynthesis and the production of chlorophyll, and thus remain pale in color. Different methods used include covering with soil (hilling or earthing up) or with solid materials such as board or terracotta pots, or growing the crop indoors in darkened conditions.

It involves weeks of painstaking manual labour using a very traditional forced growing and blanching method to produce the white ribs with red tops. After harvest the heads are left in tanks of running resurgence water for two weeks. They are then cut, washed and packaged. There are strict regulations on the length and appearance of the root that is left on the head.

The steam juicer is eminently well suited to preparing berry juices at the time of harvest for long term preservation due to the pasteurization that results from the extraction process. They are also used to make jellies and cook vegetables in the tradition of a normal steamer or blanching for freezer storage. They have been used as emergency distillation units for preparing clean water and medicinal alcohol.

Initially red to pink, flat spots (formally, "macules") and raised bumps (formally, "papules") may be seen on the skin. Once fully developed, the classic appearance is "non-blanching, palpable purpura". This appears as deep red to purple spots that feel raised to the touch. Purpura refers to the red- purple discolored spots, while palpable implies that these spots can be felt as raised from the surrounding skin.

To produce marzipan, raw almonds are cleaned "by sieving, air elutriation, and other electronic or mechanical devices",Minifie: 1989, page 594. then immersed in water with a temperature just below the boiling point for about five minutes, in a process known as blanching. This loosens the almonds' skin, which is removed by passing the almonds through rubber-covered rotating cylinders. This process reduces hydrogen cyanide (HCN) concentration and increases water content.

Kerria is valued in gardens for its golden yellow flowers, which appear in the spring. It is best grown with some shade from full sunlight to avoid blanching the flowers, and needs to be pruned after flowering to maintain health and vigour. Two cultivars have gained the Royal Horticultural Society's Award of Garden Merit, K. japonica 'Golden guinea' and the double-flowered K. japonica 'Pleniflora', commonly known as bachelor's buttons.

The generation of cyanide from linamarin is usually enzymatic and occurs when linamarin is exposed to linamarase, an enzyme normally expressed in the cell walls of cassava plants. Because the resulting cyanide derivatives are volatile, processing methods that induce such exposure are common traditional means of cassava preparation; foodstuffs are usually made from cassava after extended blanching, boiling, or fermentation.Padmaja G. (1995). Cyanide detoxification in cassava for food and feed uses.

IMC has been shown to have diverse uses in food science and technology. An overview (Wadsö and Galindo 2009) discusses successful applications in assessing vegetable cutting wound respiration, cell death from blanching, milk fermentation, microbiological spoilage prevention, thermal treatment and shelf life. Another publication (Galindo et al. 2005) reviews the successful use of IMC for monitoring and predicting quality changes during storage of minimally processed fruits and vegetables.

The lines are actually in the vascular bed underneath the nail plate. As such, they do not move with nail growth, and disappear when pressure is applied to the nail (blanching the underlying nail bed): this distinguishes them from "true leukonychia striata" such as Mees' lines. As in Terry's and half-and-half nails, the pattern is thought to be formed by bands of localized edema exerting pressure on the surrounding capillaries.

Blanching of the tissues in the area where the local anaesthetic is deposited is also common. This gives the area a white appearance as the blood flow is prevented due to vasoconstriction of arteries in the area. The vasoconstriction stimulus gradually wears off and subsequently the tissue returns to normal in less than 2 hours. The side effects of inferior alveolar nerve block include feeling tense, clenching of the fists and moaning.

Water is a relatively efficient conductor of heat, but it also has a fairly low limit to its maximum potential temperature ( at sea level). As such, it is a technique that applies itself to a broad spectrum of methods and results. It is used to regulate food at a low temperature for extended periods, as with sous-vide. It is also used to rapidly raise the temperature of foods, as with blanching.

The skin of raw peeled chestnuts can be relatively easily removed by quickly blanching the nuts after scoring them by a cross slit at the tufted end.An easy way of peeling the pellicle, or pithy skin Once cooked, chestnuts acquire a sweet flavour and a floury texture similar to the sweet potato. The cooked nuts can be used for stuffing poultry, as a vegetable or in nut roasts. They can also be used in confections, puddings, desserts and cakes.

Melatonin has been known about since the beginning of the 20th century with experiments lead by Carey P. McCord and Floyd P. Allen. The two scientists obtained extracts of the pineal gland from bovines and noticed its blanching effects on the skin of tadpoles. The melatonin chemical was found and isolated in the pineal gland in 1958 by physician Dr. Aaron B. Lerner. Due to its ability to lighten skin, Dr. Lerner named the compound melatonin.

The diagnosis of episcleritis is based upon the history and physical examination. The history should be explored for the presence of the diseases associated with episcleritis, and the symptoms they cause, such as rash, arthritis, venereal disease, and recent viral infection. Episcleritis may be differentiated from scleritis by using phenylephrine or neosynephrine eye drops, which causes blanching of the blood vessels in episcleritis, but not in scleritis. A blue color to the sclera suggests scleritis, rather than episcleritis.

Potatoes fresh out of the ground can have too high a water content—resulting in soggy fries—so preference is for those that have been stored for a while. In the two-stage or two-bath method, the first bath, sometimes called blanching, is in hot fat (around 160 °C/320 °F) to cook them through. This step can be done in advance. Then they are more briefly fried in very hot fat (190 °C/375 °F) to crisp the exterior.

This method greatly reduces the leaching of water-soluble compounds from the product and is the preferred technique for smaller foods and those with cut surfaces. Steam blanching is more energy efficient, and the ability for quick heating allows for shorter processing times. This reduced heat exposure preserves color, flavor, and overall quality of the food; however, evaporation may occur leading to lower masses and product yields. Directly following the heat treatment, vegetables/fruits are quickly chilled by cold water.

The rash is typically non-blanching; the redness does not disappear when pressed with a finger or a glass tumbler. Although this rash is not necessarily present in meningococcal meningitis, it is relatively specific for the disease; it does, however, occasionally occur in meningitis due to other bacteria. Other clues on the cause of meningitis may be the skin signs of hand, foot and mouth disease and genital herpes, both of which are associated with various forms of viral meningitis.

In preliminary studies, 3 Korean patients with periorbital vitiligo (i.e. skin blanching) were treated topically with the FP receptor agonist, latanoprost, for two months; the three patients experienced 20%, 50%, and >90% re- pigmentation of their vitiligo lesions. Fourteen patients with hypopigmented in their scarreed tissues were treated with the FP receptor agonist, bimatoprost, applied topically plus laser therapy and topical tretinoin or pimecrolimus. Most patients demonstrated significant improvement in their hypopigmentation, but the isolated effect of topical bimatoprost was not evaluated.

Sutures are placed by mounting a needle with attached suture into a needle holder. The needle point is pressed into the flesh, advanced along the trajectory of the needle's curve until it emerges, and pulled through. The trailing thread is then tied into a knot, usually a square knot or surgeon's knot. Ideally, sutures bring together the wound edges, without causing indenting or blanching of the skin, since the blood supply may be impeded and thus increase infection and scarring.

It can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. Combi steamers expand upon standard convection ovens in that they also generate steam or a combination of steam and superheated steam. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.

Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before the heat treatment.

After this, a splint at a small bend is employed to maintain slight flexion and prevent hyper-extension of the joint for the next week. If hyper- extension of the joint is too painful or causes skin blanching, the joint may be placed in a neautral position. Limited movement of the affected digit is recommended to occur soon after the injury to limit loss of range of motion. Note that this may only include small degrees of flexion, depending on the severity of the injury.

When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) softens and can be easily removed later. Steam peeling produces less environmental pollution and peeling losses, as compared to chemical or manual peeling processes. Blanched almonds Other uses of blanching are enhancing drying rate and product quality, decreasing microbial load, removing pesticide and toxic residues, increasing extraction of bioactive compounds, surface cleaning, removing damaged seeds or foreign materials, killing parasites and their eggs, and reducing oil uptake.

The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. The stalks are not usually eaten (except in soups or stews in French cuisine), but the leaves may be used in salads, and its seeds are those sold as a spice. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant.

A physical examination of the hand may show discoloration (blanching, mottling, and/ or cyanosis; gangrene may be present in advanced cases), unusual tenderness/ a callous over the hypothenar eminence, and fingertip ulcerations and splinter hemorrhages over ulnar digits; if an aneurysm is present, there may also be a pulsatile mass. Allen's test will be positive if an occlusion is present and negative if an aneurysm is present. An angiogram may show a "corkscrew" ulnar artery or an occlusion or aneurysm at the hook of the hamate.

A spider is ideal for lifting and draining foods from hot oil, soups, stocks and boiling water. It is the perfect tool for skimming stocks, blanching vegetables and deep frying foods. This kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water. The spider can be dipped into steaming hot water or oil and placed under many different types of food to pull pieces out for inspection or for removing for cooling prior to eating.

Heat or ionizing irradiation can be used to kill the bacteria that cause decomposition. Heat is applied by cooking, blanching or microwave heating in a manner that pasteurizes or sterilizes fish products. Cooking or pasteurizing does not completely inactivate microorganisms and may need to be followed with refrigeration to preserve fish products and increase their shelf life. Sterilised products are stable at ambient temperatures up to 40 °C, but to ensure they remain sterilized they need packaging in metal cans or retortable pouches before the heat treatment.

It is grown for the edible leaves, and can be used as food or an ornamental plant for ground cover. As some of its names signify, it has similar flavour and texture properties to spinach, and is cooked like spinach. Like spinach, it contains oxalates; its medium to low levels of oxalates need to be removed by blanching the leaves in hot water for one minute, then rinsing in cold water before cooking. It thrives in hot weather, and is considered an heirloom vegetable.

Additionally, when gently pressed, the color does not fade to a lighter color ("non-blanching"). The red-purple color of the lesions is due to the inflammation in the blood vessels causing red blood cells to escape into the dermis skin layer. Small fluid-filled blisters (or "vesicles"), pus-filled bumps resembling a pimple (or "pustules"), or shallow ulcers may also develop but are less common. The location of skin lesions varies but are most commonly found symmetrically below the waist, primarily on the buttocks and legs.

A typical Swedish recipe for nettle soup (nässelsoppa) involves first blanching the nettles, and then straining them from the liquid. The liquid is then strained again to remove the dirt (pieces of sand or gravel) from it. Then a roux is made, with butter and flour, onto which the "nettle water" (the water in which the nettles were blanched) is poured. The nettles are chopped very finely, or puréed, together with the other ingredients, which typically include chives (or ramson or garlic), and chervil or fennel.

Research Branch, Agriculture Canada, Horticulture Series No. 27, 1986. p. 252-256. MacArthur became well known for her leadership of Canadian research into dehydration, which included fundamental research on methods for determining the inactivation of enzymes in plant tissues prior to dehydration. She had a large dehydration tunnel built in Ottawa, Ontario in 1942, in which she conducted more than 2000 experiments during the last four years of World War II. She is credited with identifying that vegetables needed blanching to inactivate enzymes before dehydration.

An individual’s experience of mortification may be accompanied by both physical and psychological sensations. Physical sensations such as: burning, painful tingling over the body, pain in the chest that slowly expands and spreads throughout the torso, dizziness, nausea, vomiting, sweating, blanching, coldness and numbness can be experienced by the individual suffering from mortification. The psychological sensations described are feeling shocked, exposed, and humiliated. Descriptions of this experience can be, for example: “It feels like I won’t survive” and “I have the absolute conviction that he or she hates me and it’s my fault”.

The production process of TV dinners is highly automated and undergoes three major steps. Those steps are food preparation, tray loading, and freezing. During food preparation, vegetables and fruits are usually placed on a movable belt and washed, then are placed into a container to be steamed or boiled for 1–3 minutes. This process is referred to as blanching, and is used as a method to destroy enzymes in the food that can cause chemical changes negatively affecting overall flavor and color of the fruit and vegetables.

Some vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking and partially due to heat degradation. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzymes rendered largely ineffective, so a blanching or sauteing pre-cook stage leaves more vitamins intact.

Garden-based education can also yield nutritional benefits in children. An Idaho study reported a positive association between school gardens and increased intake of fruit, vegetables, vitamin A, vitamin C and fiber among sixth graders. Harvesting fruits and vegetables initiates the enzymatic process of nutrient degradation which is especially detrimental to water soluble vitamins such as ascorbic acid and thiamin. The process of blanching produce in order to freeze or can reduce nutrient content slightly, but not nearly as much as the amount of time spent in storage.

Obici turned peddler within a few years, using a horse and wagon, and calling himself "The Peanut Specialist". In 1906, Obici entered a partnership with Mario Peruzzi, the soon to be owner of Planters. Peruzzi had developed his own method of blanching whole roasted peanuts, doing away with the troublesome hulls and skins; and so with six employees, two large roasters, and crude machinery, Planters was founded. Amedeo Obici believed that prices and first profits were as important as repeat business, focusing his operation on quality and brand name for continued success.

In general, boiling vegetables can cause them to lose vitamins. Thus, the process of blanching does have deleterious effects on some nutrients. In particular, vitamin C and folic acid are susceptible to loss during the commercial process, and canned or frozen broccoli for instance loses the entirety of its nutrient. In addition, studies have shown that thawing frozen vegetables before cooking can accelerate the loss of vitamin C.Researchers preserve cancer-fighting properties in frozen broccoli Over the years, there has been controversy as to whether frozen vegetables are better or worse than fresh ones.

The can is then able to be stored at ambient temperatures for a long period. Freezing vegetables and maintaining their temperature at below will prevent their spoilage for a short period, whereas a temperature of is required for longer-term storage. The enzyme action will merely be inhibited, and blanching of suitably sized prepared vegetables before freezing mitigates this and prevents off-flavors developing. Not all micro-organisms will be killed at these temperatures and after thawing the vegetables should be used promptly because otherwise, any microbes present may proliferate.

Phenol extraction is a processing technology used to prepare phenols as raw materials, compounds or additives for industrial wood processing and for chemical industries. Extraction can be performed using different solvents. There is a risk that polyphenol oxidase (PPO) degrades the phenolic content of the sample therefore there is a need to use PPO inhibitors like potassium dithionite (K2S2O4) or to perform experiment using liquid nitrogen or to boil the sample for a few seconds (blanching) to inactivate the enzyme. Further fractionation of the extract can be achieved using solid phase extraction columns, and may lead to isolation of individual compounds.

This artwork was not assessed in the Save Outdoor Sculpture (SOS!) 1992 - 1994 survey. Playground 3/3 was last surveyed by the Emerging Conservation Professionals Network (ECPN), which is part of the American Institute for Conservation of Historic and Artistic Works (AIC) on November 10, 2012. This survey was part of the Artist Research Project, an initiative developed by Voices in Contemporary Art (VoCA). During this 2012 survey, the sculpture was determined to be in good condition, with some possible paint loss and inpainting on many of the corners and edges, surface scratches, possible blanching, and surface grime.

Warm water immersion foot is a skin condition of the feet that results after exposure to warm, wet conditions for 48 hours or more and is characterized by maceration ("pruning"), blanching, and wrinkling of the soles, padding of toes (especially the big toe) and padding of the sides of the feet. Foot maceration occur whenever exposed for prolonged periods to moist conditions. Large watery blisters appear which are painful when they open and begin to peel away from the foot itself. The heels, sides and bony prominences are left with large areas of extremely sensitive, red tissue, exposed and prone to infection.

Kellogg did, however, apply for two patents relating to "nut butters" in 1895, before anyone else did so. On November 4, 1895, John H. Kellogg applied for two patents that are relevant to the production of peanut butter. Patent No. 567901, granted September 15, 1896, was for a "Food Compound" which produced "an improved article of manufacture, the alimentary product composed of completely digested starch, completely-emulsified vegetable oil such as described, and thoroughly cooked and finely-divided vegetable proteins derived from nuts, as specified." The process described involved taking raw edible nuts, preferably peanuts or almonds, blanching them to remove their skins, and then boiling them for several hours.

This means that laboratory tests may be less likely to confirm the presence of Neisseria meningitidis as the antibiotics will dramatically lower the number of bacteria in the body. The UK guidance is based on the idea that the reduced ability to identify the bacteria is outweighed by reduced chance of death. Septicaemia caused by Neisseria meningitidis has received much less public attention than meningococcal meningitis even though septicaemia has been linked to infant deaths. Meningococcal septicaemia typically causes a purpuric rash, that does not lose its color when pressed with a glass slide ("non-blanching") and does not cause the classical symptoms of meningitis.

The plant may be used by the Ainu in the savory soup called , or in the , described as a type of stew using multiple ingredients, or a dish where ingredients are tossed in animal fat oil. In modern days, the leafstalk can be preserved by steeping in soy sauce, or the fresh leaves can be made into ohitashi (parboiled and served plain or with dashi flavor), made into gyōza (pot-sticker dumplings), or blended into a tamagoyaki-type omelet. The young unraveled leaves with a stalk about 1 cm (half-inch) have rich flavor and fragrance and are especially prized. Also, the stalks being commercially grown by blanching (cf.

With additional process of blanching, dried mango can retain the content of its carotenoids and vitamin C. While mangos can be stored for around 5 days, dried mangos can be stored for a lot longer depending on a variety of factors, such as the best by date, the drying method, and how the dried mango is stored. Dried Mangos keep fresh in the fridge or in their pantry in tightly closed containers to keep out moisture and other contaminants. Unopened dried mango stored in the pantry can be stored between 6–12 months. If stored in the refrigerator, it can be stored for 1–2 years.

Mishneh Torah, Ḥobel 3:5 where the penalty is put at 35 denarii of gold; but he adds that in Spain many of the scholars waive their privilege. While others than scholars have no civil remedy for insult or slander, the act of "blanching a man's face in public" or that of "attaching a nickname to one's neighbor" is, as has been seen in Ona'ah, among the unpardonable sins punished in the future world. It is also foundKetuvot 46a that the sin of "bringing out an evil report" (slander) is fully recognized, based on , but there is no legal remedy for the wrong done.

The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of , planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April.

In addition to better conductivity, because warmer fluids expand and rise while cooler areas contract and sink, liquids with low kinematic viscosity tend to transfer heat through convection at a fairly constant temperature, making a liquid suitable for blanching, boiling, or frying. Even higher rates of heat transfer can be achieved by condensing a gas into a liquid. At the liquid's boiling point, all of the heat energy is used to cause the phase change from a liquid to a gas, without an accompanying increase in temperature, and is stored as chemical potential energy. When the gas condenses back into a liquid this excess heat-energy is released at a constant temperature.

Capillary refill time (CRT) is defined as the time taken for color to return to an external capillary bed after pressure is applied to cause blanching. It can be measured by holding a hand higher than heart-level and pressing the soft pad of a finger or fingernail until it turns white, then taking note of the time needed for the color to return once pressure is released. Normal capillary refill time is usually less than 2 seconds. In newborn infants, capillary refill time can be measured by pressing on the sternum for five seconds with a finger or thumb, and noting the time needed for the color to return once the pressure is released.

Adson's sign and the costoclavicular maneuver lack specificity and sensitivity and should comprise only a small part of the mandatory comprehensive history and physical examination undertaken with a patient suspected of having TOS. There is currently no single clinical sign that makes the diagnosis of TOS with any degree of certainty. Additional maneuvers that may be abnormal in TOS include Wright's Test, which involves hyperabducting the arms over the head with some extension and evaluating for loss of radial pulses or signs of blanching of the skin in the hands indicating a decrease in blood flow with the maneuver. The "compression test" is also used, exerting pressure between the clavicle and medial humeral head causes radiation of pain and/or numbness into the affected arm.

Pliny the Elder said that radicchio was useful as a blood purifier and an aid for insomniacs in Naturalis Historia. Radicchio contains intybin, a sedative/analgesic, as well as a type of flavonoid called anthocyanin. Modern cultivation of the plant began in the fifteenth century in the Veneto, Friuli Venezia Giulia and Trentino regions of Italy, but the deep-red radicchio of today was engineered in 1860 by Belgian agronomist Francesco Van den Borre, who used a technique called imbianchimento (whitening), preforcing, or blanching to create the dark red, white-veined leaves. The plants are taken from the soil and placed in water in darkened sheds, where lack of light and ensuing inhibition of chlorophyll production cause the plants to lose their green pigmentation.

The method chosen greatly affects the end result because some foods are more appropriate to some methods than others. Some major hot cooking techniques include: green peppers in a skillet. ;Roasting :Roasting – Barbecuing – Grilling/Broiling – Rotisserie – Searing ;Baking :Baking – Baking Blind – Flashbaking ;Boiling :Boiling – Blanching – Braising – Coddling – Double steaming – Infusion – Poaching – Pressure cooking – Simmering – Smothering – Steaming – Steeping – Stewing – Stone boiling – Vacuum flask cooking ;Frying :Fry – Air frying — Deep frying – Gentle frying - Hot salt frying – Hot sand frying – Pan frying – Pressure frying – Sautéing – Shallow frying – Stir frying — Vacuum frying ;Steaming :Steaming works by boiling water continuously, causing it to vaporise into steam; the steam then carries heat to the nearby food, thus cooking the food. By many it is considered a healthy form of cooking, holding nutrients within the vegetable or meat being cooked.

A 1701 gold Louis d'or, overstruck using Castaing's method. An older 1690s date is visible on the reverse In 1688, Castaing proposed a method of reshaping and restriking existing coins, both as a response to counterfeiting and to help the Louis XIV raise money to support the Nine Years' War. The French government approved Castaing's method, because it was considerably less costly than the alternative method of melting the coins before restriking them. A Paris tinsmith, Martin Masselin, was chosen to undertake the job of annealing, blanching, and edge-marking the recoined pieces; he was paid fourteen deniers for each coin, with an additional 17 deniers for each restruck within the first three months of his contract. In 17 months of his contract, a deficit of 150,000 livres was discovered at the Paris Mint, and Masselin was charged with stealing the pieces.

Over and about this pot fresh manure would be heaped a few feet deep, the heat produced when this dung rotted would be sufficient to force the plant to bolt as early as December, although later in the winter was recommended. For those without the financial means to purchase expensive blanching pots, Maher suggests covering the plants in a mat covered by a thick layer of gravel, and Curtis mentions simply hoeing a foot of soil over the crown, or piling sea sand, pebbles or coal ash over it, although both agree this will produce a much inferior crop. An area of roughly five square feet could hold a single rootcrown consisting of three plants, which after growing out from seed for three years could be forced at least twice a season to yield four to six shoots of up to twelve inches, although usually much less. Thomas Jefferson grew sea kale at Monticello between 1820 to 1825.

There are records from the 18th century of local people along some coasts of England digging out and harvesting the emerging shoots as a vegetable from naturally occurring root crowns in the early springtime. This custom was first reported by Phillip Miller in his 1731 Gardener's Dictionary as practised among the indigenous peoples of Sussex, and it was seen once in the 18th century being sold as food, this at the Chichester market in 1753. John Martyn was the first to publish some practical notes on cultivating the plant in a late edition of Miller's work, but William Curtis was the first to publish a tract about his experiments of growing the plant as a vegetable crop in London in 1799, just before his death, with John Maher giving a reading before the Horticultural Society of London in 1805 which elaborated slightly on the work of Curtis. Both Curtis and Maher recommended growing the plant as a forced, blanched vegetable, growing the rootcrown in a ceramic cylinder which could be capped with a closed blanching pot.

Peanut Corporation of America was founded and originally owned by Hugh Parnell, father of Stewart Parnell, but by the time of the contamination scandal had passed to Stewart as sole owner,Peanut executive sentenced to 28 years, USA Today, September 21, 2015. and as president and CEO of the company.Troubled peanut firm’s chief also an industry quality adviser, Atlanta Journal- Constitution, January 31, 2009. Hugh Parnell started in the peanut business with Stewart Parnell and his two younger brothers in 1977; they took a struggling, $50,000-a-year peanut roasting operation and turned it into a $30 million business before selling the business in 1994–1995, after which Stewart Parnell continued on as a consultant until re-buying the Gorman, Texas, plant in 2000. In 2001, he bought the Blakely, Georgia, operation, when its operations consisted only of roasting and blanching peanuts. Parnell tripled revenue at the Blakely plant by 2004, turning its first profit in 15 years, with production regularly surpassing 2.5 million pounds of peanuts per month.Peanut Corporation of America's Blakely, Georgia Plant, Peanut Corporation of America website, retrieved February 8, 2009. However, the FDA did not know that the plant manufactured peanut butter until the 2008-2009 outbreak.