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Sauces and Stir-Fries with Emmanuel Mollois. [eVideo - Films on Demand] Part 34 of Poh's Kitchen

Author: ABC International.; Films for the Humanities & Sciences (Firm); Infobase.
Publisher: New York, N.Y. : Infobase, [2013], ©2010.
Series: Poh's kitchen, Series 1.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
In this episode of Poh's Kitchen, it's sauces and stir-fries with Emmanuel Mollois. Before his life as a pastry chef, Emmanuel worked in Paris as a saucier. Making sauces is, according to Emmanuel, a "noble art" - ruin the sauce and you ruin the dish. With Poh working alongside him, Emmanuel shows us the secrets of béchamel, a hollandaise sauce, here flavored with blood orange - and he explains the magic that a  Read more...
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Details

Genre/Form: Educational films
Internet videos
Videorecording
Additional Physical Format: Originally produced:
ABC International, 2010.
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: ABC International.; Films for the Humanities & Sciences (Firm); Infobase.
OCLC Number: 1027735956
Notes: Films on Demand eVideo.
Encoded with permission for digital streaming by Infobase on March 15, 2013.
Films On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Target Audience: 6 & up.
Description: 1 streaming video file (30 min.) : sd., col.
Contents: Researching Classic Sauces (2:55) --
Volute, Bechamel, and Mornay (4:20) --
Researching Stir Fry (2:21) --
Stir Fried Squid (5:01) --
Chicken with Volute (Velouté) Sauce (2:14) --
Emulsified Sauces: Béarnaise, Hollandaise, and Maltaise (6:13) --
Prawn & Garlic Shoots Stir Fry (2:28) --
Credits: Sauces and Stir-Fries with Emmanuel Mollois: Poh's Kitchen, Series 1 (0:31)
Series Title: Poh's kitchen, Series 1.
Responsibility: ABC International.

Abstract:

In this episode of Poh's Kitchen, it's sauces and stir-fries with Emmanuel Mollois. Before his life as a pastry chef, Emmanuel worked in Paris as a saucier. Making sauces is, according to Emmanuel, a "noble art" - ruin the sauce and you ruin the dish. With Poh working alongside him, Emmanuel shows us the secrets of béchamel, a hollandaise sauce, here flavored with blood orange - and he explains the magic that a béarnaise sauce brings to steak. Trading tips and know-how, Poh also shows Emmanuel the intricacies of the stir-fry, as she cooks a squid stir-fry for Emmanuel - and he returns the favor, much to Poh's delight, by creating a delicious stir-fry of prawns and garlic shoots. These experts will show you not only how to cut your veggies for a stir-fry, but how to make the sauce that will ensure your kids, whatever their age, devour those same veggies.

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