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Has anyone experience with the "le blanc" method?

Water, flour, lemon and salt is all I know.

asked by bugbitten almost 3 years ago
4 answers 991 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

What are you using it for? It's pretty old school -- I'm wondering if you can get away with not doing it?

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added almost 3 years ago

Oddly, it popped up on two different PBS shows yesterday. It one case it was the poaching liquid for the white parts of chard, followed by an ice bath. Then Pepin was using it, but I missed seeing what he was preparing. Maybe sole?

Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 3 years ago

Yes, it's a technique used to keep white foods white when blanched. I learned it in cooking school, and never used it again!

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added almost 3 years ago

You use it to poach white vegetables and you can also store those same white vegetables in the blanc in the fridge or freezer for months