Water, flour, lemon and salt is all I know.
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.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.