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7

From Poach to Steam—Moist-Heat Cooking

Lecture no. 7 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking

From Poach to Steam—Moist-Heat Cooking

Taught by Professor Bill Briwa | 34 min | Categories: Food & Wine

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.

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s********m
December 27, 2016
Professor Briwa is interesting, succinct, and clear.

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r********m
September 7, 2016

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