The Everyday Gourmet: Rediscovering the Lost Art of Cooking - Season 1 Episode 7 From Poach to Steam--Moist-Heat Cooking
Turn now to a popular method of moist heat cooking: poaching. You’ll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you’ll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for an accompanying sauce. Finally, you’ll learn how to boil and steam vegetables such as green beans and broccoli.
First Air Date: Feb 01, 2012
Last Air date: Jul 11, 2012
Season: 1 Season
Episode: 24 Episode
Runtime: 26 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 0.075
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Season
Season 1
Episode
Cooking--Ingredients, Technique, and Flavor
Your Most Essential Tool--Knives
More Essential Tools--From Pots to Shears
Saute--Dry-Heat Cooking with Fat
Roasting--Dry-Heat Cooking without Fat
Frying--Dry-Heat Cooking with Fat
From Poach to Steam--Moist-Heat Cooking
Braising and Stewing--Combination Cooking
Grilling and Broiling--Dry-Heat Cooking without Fat
Stocks and Broths--The Foundation
The Stir-Fry Dance--Dry-Heat Cooking with Fat
Herbs and Spices--Flavor on Demand
Sauces--From Beurre Blanc to Bechamel
Grains and Legumes--Cooking for Great Flavor
Salads from the Cold Kitchen
Eggs--From the Classic to the Contemporary
Soups from around the World
From Fettuccine to Orecchiette--Fresh and Dry Pastas
Meat--From Spatchcocked Chicken to Brined Pork Chops
Seafood--From Market to Plate
Vegetables in Glorious Variety
A Few Great Desserts for Grown-Ups
Thirst--The New Frontier of Flavor
Crafting a Meal, Engaging the Senses
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