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SCS 007| Braising, Poaching & Roasting

3

 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, Jacob answers Scott's question on becoming a chef, and some of the hurdles 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.

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There are 3 Comments

Try a finishing salt like

Submitted by jacob burton on Mon, 2015-01-12 11:59

Try a finishing salt like fleur de sel. Sprinkle it on top of the short rib or other dish right before serving.

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SCS 007| Braising, Poaching & Roasting