Raymond Blanc: How to Cook Well: Poaching

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when it is cooked in different ways. Understanding what happens to food when roasted, fried, poached etc., is essential to cooking. After 40 years of trial and error, Raymond wants to share what he has learnt. This episode is all about poaching, which is when food is cooked in a hot liquid without boiling. Raymond loves it as a technique, as it conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his masterclass with a simple poached egg and tomato fondue. He shows how to cook one of his favourite dishes from home - chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert. episode 2