Cooking at the Academy
Poaching and Steaming (1x3)
Ημερομηνία προβολής: Φεβ 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.
- Πρώτη προβολή: Φεβ 1991
- Επεισόδια: 20
- Ακόλουθοι: 0