Tess’s Kitchen Cooking Classes: COOL WEATHER POACHING AND BRAISING

Poaching and braising introduce moisture to cooking, fairly quickly when poaching and very slowly when braising.

We will show how both produce tender, flavorful results.

We will start with

Salmon Poached in White Wine with Beurre Blanc.

We will continue with a French classic,

Tarragon Chicken with Crème Fraîche,

and finish with fresh and dried

Poached Fruit Compote.