blanchings

Blanchings is the plural of blanching, which most commonly refers to the cooking technique of briefly plunging food—typically vegetables—into boiling water, then immediately into ice water to stop the cooking process.

This preserves color, texture, and nutrients while partially cooking the food.

Several blanchings were needed to prepare all the vegetables for freezing.

The term can also refer to instances of turning white or pale, whether from shock, fear, or other causes.