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Why cook chard stems in water with flour?

DrMag Jun 24, 2012 05:23 PM

I cooked my chard stems in water in which I had whisked 2 tbsp of flour, as Deborah Madison recommended. So why the flour?

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  1. Melanie Wong RE: DrMag Jun 24, 2012 11:17 PM

    Does the recipe call for saving the cooking water to incorporate into a sauce?

    I've made this Julia Child recipe that includes flour in the cooking water.

    1. todao RE: DrMag Jun 24, 2012 11:21 PM

      To the best of my knowledge, Deborah Madison's recipe for Swiss Chard creates a Gratin. She makes a basic bechamel, with flour of course, and combines the chard into that with other ingredients. I'm not acquainted with the recipe you refer to. Can you provide the details and the source of the data?

      1. s
        sr44 RE: DrMag Jun 24, 2012 11:25 PM


        1. twyst RE: DrMag Jun 24, 2012 11:26 PM

          Its called a blanc, and its used mostly to preserve color in things that discolor easily. Its most commonly used on things like artichoke hearts, fennel bulbs etc.

          EDIT Someone beat me to it!

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