cooking : to scald or parboil in water or steam in order to remove the skin from, whiten, or stop enzymatic action in (such as food for freezing) blanch the asparagus in salted boiling water b : to bleach by excluding light blanch the leaves of a plant c : to make ashen or ...
The presence of reducing sugars in the potato material can lead to the development of unappealing dark-brown discoloration and a bitter taste during severe heat treatments, such as frying, baking, roasting, cooking and grilling. This is due to the occurrence of the so-called Maillard reaction, ...