The meaning of blanching in cooking is to soften food, or to partly or fully cook it, or to remove a strong taste (for example of meat, cabbage, or onions).
When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes softened by blanching and is later removed
2. BOILING is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. While below the boiling point a liquid evaporates from its surface, at the boiling point vapor bubbles come from the bulk of the liquid. For this to be possible, the vapor pressure must be sufficiently high to win the atmospheric pressure, so that the bubbles can be "inflated". Thus, the difference between evaporation and boiling is "mechanical", rather than thermodynamical… excerpts from Wikipedia
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