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.
Making Court Bouillon
Frying Chiles and Bread
Spiralizing Zucchini and Yellow Squash
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
There are no reviews yet.