Episode #10 – Moist Heat Cooking Methods – quick braising and poaching

Name: Episode #10 – Moist Heat Cooking Methods – quick braising and poaching
SKU: mce10
Price: 29.99 USD
Availability: InStock

$29.99

Moist Heat Cooking Methods – Poaching and braising using a court bouillon, are the primary focus for this episode. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in various amounts of liquid. Students then use the same liquid to create a sauce for the finished dish. This technique does not normally start by searing the outside of the item. Therefore, a noticeable amount of flavor is transferred from the item to the liquid. Learn more and purchase the entire video series here.

SKU: mce10 Categories: Individual Episodes, Video Class

Description
Reviews (0)

Description

Moist heat techniques, poaching and braising using a court bouillon, are the primary focus for this episode. Moist heat cooking is used to produce flavorful dishes by gently cooking the item in a various amounts of liquid. Students then use the same liquid to create a sauce for the finished dish. This technique does not normally start by searing the outside of the item. Therefore, a noticeable amount of flavor is transferred from the item to the liquid.

Demonstrations/Recipes

Making Court Bouillon

Frying Chiles and Bread

Spiralizing Zucchini and Yellow Squash

Zesting Lemons

Poached Halibut/Cod with Romesco Sauce

Zucchini and Yellow Squash ‘Noodles’

Beer-Braised Pork Loin Chops with Shallot/Garlic Gravy

Sweet Potato Purée and Salsa Verde