Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This sinple cooking method involves slow simmering eggs, meat, poultry, seafood or fruit in a flavorful liquid just long enough to cook it through. Once you discover the benefits and simplicity of this method it will inevitably become part of your regular cooking techniques.
In addition in this class, we will discuss the various Mother Sauces of traditional French cuisine as well as some more modern adaptations.
-Stove top Poached Salmon with Beurre Blanc and Homemade Hollandaise
-Chicken Salad with homemade Mayonnaise, Grapes, Pecans, Tarragon
-Salad Lyonnaise (French frisee and bacon salad topped with poached egg)
-Oven Poached Pears in Red Wine