Water, flour, lemon and salt is all I know.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
What are you using it for? It's pretty old school -- I'm wondering if you can get away with not doing it?
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?
Yes, it's a technique used to keep white foods white when blanched. I learned it in cooking school, and never used it again!
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
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.