From Poach to Steam—Moist-Heat Cooking
Lecture no. 7 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 34 min | Categories: The Great Courses Plus Online Food & Wine Courses
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.