Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Procedure for Poaching à Blanc

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Prepare iced refreshing water or an ice bain-marie large enough to hold the saucepan you will use for cooking the vegetables.

  2. Assemble the following ingredients:

    • Water for cooking 2 qt (2 L)
    • All-purpose flour 1 oz (30 g)
    • Additional cold water 3 fl oz (90 mL)
    • Light olive oil 1½ fl oz (45 mL)
    • Fresh lemon juice 1½ fl oz (45 mL)
    • Salt 1 tsp (5 mL)

  3. Prepare the blanc:

    • Bring the cooking water to a boil in a nonreactive saucepan.
    • Place the flour in a small bowl and whisk in the additional cold water to make a thick slurry, or starch paste. Whisk in the oil, lemon juice, and salt.

  4. Whisk the slurry into the boiling cooking water.
  5. Add the vegetables and wait for the blanc to recover a brisk simmer.
  6. If necessary, weight the vegetables with a plate or nonreactive lid to keep them submerged.
  7. Simmer the vegetables until they reach the desired doneness. Check their texture by inserting a knife into them.

  8. Remove the vegetables from the blanc and refresh them in the ice water.

    –or–

    Place the saucepan in the ice bain-marie until the vegetables and cuisson reach room temperature.

  9. Drain the vegetables and blot them dry on clean, lint-free towels.