Cooking at the Academy

Poaching and Steaming (1x3)

Air date: Feb 10, 1991

Poaching and steaming techniques put a bit of culinary magic at your fingertips. Chef Brian Mattingly begins with Poached Beef Tenderloin with a tarragon-flavored Sabayon Sauce. Next, make a quick mousse for Chicken Imperial Ballotine - rolled and poached in a sealed package. Finally, use an Asian-style bamboo steamer to create Chinese Steamed Fish with fragrant lemongrass, ginger, and garlic.