trụng
Definition
- Verb:
- To scald: To briefly immerse something, typically food, in boiling water or very hot liquid. This is done to clean, loosen skin (e.g., on tomatoes or poultry), partially cook, or prepare an ingredient for further processing.
- To blanch: A specific culinary technique, synonymous with scalding in this context, involving brief immersion in boiling water, often followed by plunging into ice water to halt cooking.
Usage Examples
- Verb:
- Đầu bếp trụng cà chua để dễ bóc vỏ. (The chef scalds the tomatoes to make them easier to peel.)
- Trụng giá đỗ trong nước sôi khoảng một phút. (Blanch the bean sprouts in boiling water for about one minute.)
- Họ trụng con gà trước khi vặt lông. (They scald the chicken before plucking the feathers.)
Advanced Usage
- The word "trụng" is almost exclusively used in culinary contexts. It implies a deliberate, controlled action with a specific purpose, not merely accidental contact with hot liquid.
Variants and Related Words
- Nhúng (v): To dip or immerse. This is a more general term, while "trụng" specifies immersion in liquid.
- Nhúng bánh vào sữa. (Dip the cake in milk.)
Synonyms
- Scald: To burn with hot liquid or steam.
- Blanch: To plunge food briefly into boiling water.
- Parboil: To boil briefly as a preliminary cooking step.
Related Idioms
- While "trụng" itself is not commonly used in idiomatic expressions, the process it describes is a fundamental step in many Vietnamese cooking phrases, such as (to scald/blanch in boiling water).