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Poaching

Raymond Blanc looks at different cooking techniques, explaining how poaching conserves and enhances flavours of delicate ingredients while keeping them in perfect shape.

This episode is all about poaching - cooking in a hot liquid without boiling. Raymond loves it as a technique, as it conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue - big tip, don't use an old egg! He shows how to cook one of his favourite dishes from home - chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.

29 minutes

Last on

Sat 6 Oct 2018 11:30

Credits

Role Contributor
Presenter Raymond Blanc
Executive Producer Alan Brown
Executive Producer Charlotte Reid

Broadcasts

Recipes

Recipes

Find Raymond's delicious recipes on BBC Food