Poaching
The lesson opens with an explanation of "Deep Poaching". It involves taking a whole piece of meat and poaching it whole in a kettle on the bone. Later, the task of removing coagulated fat from the flesh is shown.
Another method of deep poaching is explained that involves the use of stock instead of water. Through both the preparation of the salmon and a Galantine of de-boned chicken, Chef Angus explains the importance of placing meats within the kettles to be boiled so that their desired shapes are retained. Also covered is the chilling of poached dishes and the reasons for the practice.
Next, Chef Angus moves on to shallow poaching, again with salmon. Using two small Darns of salmon. Emphasizing the importance of simmering, Chef Campbell details how to tell when a dish is at the right temperature.
Classical poaching is next on the agenda, which takes place in the oven. Using a dish, Chef Angus demonstrates how to poach thinly-sliced hogfish under a cartouche. The dish is finished and presented.
Cold bouillon called "Stock Syrup" is used to demonstrate the poaching of fruits. Chef Angus prepares a dessert dish involving poached pears which are then chilled and served with a sauce made from the bouillon they were poached in.
Moving on to steaming, mussel soup is prepared. A surprisingly small amount of liquid is used to cook the mussels, and Chef Campbell gives a clever tip for removing the mussels from their shells before adding them to the sauce that forms the basis for the final product.
Another, less well-known technique is steaming in a paper bag, referred to as "En Papillote". Using a cut of fish, Chef Angus places the meat on a piece of specially-cut parchment paper sealed with oil, and demonstrates the proper way to prepare the cooking bag.
Steaming fish in a wooden basket ends the lesson, and Chef Angus explains the importance of flavoring the liquid properly so that the vapor carries the flavor up to the meat.