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Chefclass

Red Meat Saute

Season 1, Episode 3 of 13

Culinary School chef instructors show why choosing the right pan and the right cooking temperature is critical to getting optimum results with sauteed red meats. Dessert is a luscious apple pie with a hazelnut streusel topping. Sauteed Duck Breast in Green Peppercorn Sauce; Strip Steak with Three-Onion Sauce; Apple Pie with Hazelnut Streusel.

More From this Series

Previously Aired

Day
Time
Channel
7/10/2010
3:30 p.m.
PBS 6
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