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From Poach to Steam-Moist-Heat Cooking

Author: Kanopy (Firm)
Publisher: [San Francisco, California, USA] : Kanopy Streaming, 2015.
Edition/Format:   eVideo : Clipart/images/graphics
Summary:
Turn 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.
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Details

Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Kanopy (Firm)
OCLC Number: 921963102
Language Note: In English
Notes: Title from title frames.
In Process Record.
Performer(s): Features: Bill Briwa
Event notes: Originally produced by The Teaching Company/The Great Courses in 2012.
Description: 1 online resource (streaming video file)
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Abstract:

Turn 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.

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