This content is not available in your region.
Episode #10 – Moist Heat Cooking Methods – Quick Braising and Poaching
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. Same liquid used to create a sauce for the finished dish. This does not normally start by searing the outside of the item. Flavor is transferred from the item to the liquid.
Commenting is only available to members. Sign In