Martha Stewart's Cooking School

Poaching

Season 1, Episode 11 of 13

Because poached meats are moist and tender yet still mild in flavor, they work well as the basis for numerous salads, soups and light suppers. They're also famously low in fat. Martha begins this lesson by showing how one of the most healthful and versatile preparations - simply poached chicken breast - can be incorporated into all-American chicken salad sandwiches as well as a Cobb salad. Martha also shares recipes and techniques for poached salmon steaks, and reveals the secret to poaching eggs.

Previously Aired

Day
Time
Channel
12/20/2012
10 a.m.
12/20/2012
noon
12/20/2012
5 p.m.
12/21/2012
1 a.m.
12/22/2012
4:30 p.m.
9/24/2014
noon
4/30/2017
1 p.m.
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