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What is flour's role in a blanc?

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What is flour's role in a blanc?

greygarious | | Mar 9, 2010 04:58 PM

Just watched part of the Jacques & Julia episode on vegetables, wherein she uses a classic blanc of water, lemon juice, and flour for simmering artichoke hearts. The anti-browning properties of the lemon are obvious, but why the flour? (I don't own MtAoFC or I'd look it up myself.)

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