In Poh’s Kitchen this week it’s sauces and stir frys with Emmanuel Mollois. Before his life as a pastry chef Emmanuel worked in Paris as a Saucier. Making sauces is, according to Emmanuel, a ‘noble art’, ruin the sauce and you ruin the dish. With Poh working alongside him, Emmanuel shows us the secrets of a béchamel, a hollandaise sauce flavoured with blood orange, and explains the magic béarnaise sauce brings to steak.
Trading tips and know-how Poh also shows Emmanuel the intricacies of the stir fry, she cooks a squid stir fry for Emmanuel and he returns the favour and, much to Poh’s delight, creates a delicious stir fry of prawns and garlic shoots. This is a show where two experts trade their skills, secrets and tips from how to cut your vegies for a stir fry to the sauce that will make your kids (of any age) eat their vegetables
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