Raymond Blanc: How To Cook Well
Friday, SBS, 6pm
Poaching: do it wrong and you end up w meal only worthy to put in the mouth o delicate but worthwhile cooking techniq add some panache to your next meal, and really rather relatively easy once you have a handle on the basics. Tonight, genteel chef Raymond Blanc (pictured) demonstrates how to master the fine art of gently simmering – not boiling – your food. He starts with the c poached dish and one every foodie sho have in their repertoire: poached eggs. he dishes up a personal favourite: chick with morels and a sherry wine sauce.