Crossword Solver > found answer > BLANCHIN

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Welcome to Anagrammer Crossword Genius! Keep reading below to see if blanchin is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on blanchin.

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blanchin

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The answer BLANCHIN has 0 possible clue(s) in existing crosswords.

Searching in Word Games ...

The word BLANCHIN is NOT valid in any word game. (Sorry, you cannot play BLANCHIN in Scrabble, Words With Friends etc)

There are 8 letters in BLANCHIN ( A1B3C3H4I1L1N1 )

To search all scrabble anagrams of BLANCHIN, to go: BLANCHIN?

Rearrange the letters in BLANCHIN and see some winning combinations

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Scrabble results that can be created with an extra letter added to BLANCHIN

BLANCHING

6 letters out of BLANCHIN

BLANCH

5 letters out of BLANCHIN

BINAL BLAIN CABIN CHAIN CHINA LAICH LINAC

4 letters out of BLANCHIN

ANIL BACH BAIL BANI BLAH BLIN CAIN CHAI CHIA CHIN CLAN HAIL HILA INCH LAIC LAIN LICH LINN NAIL

3 letters out of BLANCHIN

AHI AIL AIN ALB ANI BAH BAL BAN BIN CAB CAN CHI HIC HIN ICH INN LAB LAC LIB LIN NAB NAH NAN NIB NIL

2 letters out of BLANCHIN

AB AH AI AL AN BA BI HA HI IN LA LI NA

Searching in Dictionaries ...

Definitions of blanchin in various dictionaries:

BLANCHIN - Blanching is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and ...

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Keep reading for additional results and analysis below.

Blanchin might refer to
Blanching is a cooking process wherein 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 will help reduce quality loss over time. Blanching is often used as a pre-treatment used prior to freezing, drying, or canning in which vegetables or fruits are heated in order to inactivate enzymes, modify texture, remove the peel, and wilt tissue. Blanching is also utilized to preserve color, flavor, and nutritional value. 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.*
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