Martha Stewart's Cooking School

Poaching

Series Website »
Episode Guide »
Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs.
 

Segments


More Episodes



Comments

Share your thoughts, questions, and comments on "Martha Stewart's Cooking School" here.
 

Learn about our new PLUS channel


A second HD broadcast service offering alternative programming and more content from local and regional producers.

 

Vermont PBS Weekly

Our weekly email newsletter highlighting upcoming shows and important station news. Sign Up Today!

Vermont PBS

204 Ethan Allen Avenue
Colchester, VT 05446
(802) 655-4800
© 2014 Vermont PBS
All Rights Reserved

Facebook Twitter YouTube LinkedIn Pinterest