Tess’s Kitchen Cooking Classes: COOL WEATHER POACHING AND BRAISING
|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.
115 Mill Street Grass Valley