DVD. Moist-heat techniques-steaming, cooking foods in papillote, shallow poaching, deep poaching, and simmering-rely on liquid and/or water vapor as the cooking medium. This DVD provides detailed instructional techniques for steaming, submersion cooking, braising, and stewing.Steaming Learn how to select and prepare foods for steaming Capitalize on the health benefits of this low-fat technique Beef and Pork Tamales and Red Snapper en Papillote expand on the basic technique of this cooking methodSubmersion Cooking Explore the various methods of submersion cooking Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce Learn how to select and prepare foods for poaching Examples include Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and CabbageBraising Review the fundamentals of this slow-cooking method Learn how to select and prepare products for braising Discover seasoning and flavoring techniques Principles of braising are covered with Yankee Pot Roast and Braise Romaine Stewing Review how to select and prepare the equipment for stewing Explore seasoning techniques for stewed dishes Learn how to select the proper cooking liquid for the product The classic Veal Blanquette is presented in this section.
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