Butter Poaching Technique
Guest Chef: Todd English. Ming's Butter Poaching Technique proves to be a flavorful culinary 101. This master recipe is a luxurious poaching liquid that turns everything from fish to poultry into a luscious, velvety treasure. It's made out of butter, stock, white wine and aromatics and Ming will use it to bring out the juicy richness in lobster, chicken, and duck. Poaching's wonderful technique offers a slow, gentle approach that produces moist, tender results. Ming creates Butter-Poached Lobster with Herbed New Potatoes, Butter Poached Shrimp with Yuzu-Carrot Puree, and Butter Poached Duck Breasts with Watercress Salad. Then Ming visits Todd English in his restaurant kitchen to see what goes into his Brown Butter and Black-Olive studded Lamb Loin with Minted Fennel Puree.
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