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The BBC North East & Cumbria region started in 1959 (tbc) as part of the BBC Television Service, before becoming BBC One North East & Cumbria.

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Raymond Blanc: How to Cook Well

Raymond Blanc

Alan Brown

Charlotte Reid

Raymond Blanc: How to Cook Well: Episode 2: Poaching

Factual: Food & Drink

Episode 2

Episode 2: Poaching

Poaching

BBC Two - Raymond Blanc: How to Cook Well, Poaching

Raymond looks at poaching - cooking in a hot liquid without boiling.

Raymond Blanc looks at different cooking techniques, explaining how poaching conserves and enhances flavours of delicate ingredients while keeping them in perfect shape.

This episode is all about poaching - cooking 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 master class with a simple poached egg and tomato fondue - big tip, don't use an old egg! 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.

BBC Two

Knowledge, drama, comedy and the arts for a broad adult audience.

BBC Two is a lively channel of depth and substance, carrying a range of knowledge-building programming complemented by great drama, comedy and arts.

Raymond Blanc takes a cooking technique and shows how it can be used.

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Each episode he takes a cooking technique and shows how it can be used.

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Raymond Blanc: How to Cook Well

Episode 2: Poaching

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