In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, I answers Scott's question on becoming a chef, and some of the hurdles that he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process.

Links For This Episode

• Court Bouillon Recipe (Used For Poaching Fish)

 

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