To cook by dipping briefly into boiling water, then directly into cold water.
To cause to turn aside or back.
To give a favorable appearance to; to whitewash; to whiten;
To give a white lustre to (silver, before stamping, in the process of coining)
To grow or become white.
To take the color out of, and make white; to bleach.
To cover (sheet iron) with a coating of tin.
To avoid, as from fear; to evade; to leave unnoticed.
To bleach by excluding the light, for example the stalks or leaves of plants, by earthing them up or tying them together
To use evasion.
To whiten, for example the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices
To make white by removing the skin of, for example by scalding
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)