TY  - ADVS
ED  - National Educational Media.
TI  - Simmering and poaching
T2  - Professional food preparation and service program
PY  - 1973///]
CY  - Chatsworth, Calif.
PB  - NEM
KW  - Quantity cooking
KW  - Poaching (Cooking)
KW  - fast
N1  - Title on container: Simmering & poaching; VHS SP mode; Publisher's no.: FS 136
N2  - Demonstrates methods of cooking with liquids.  Defines and differentiates various moist-meat preparation techniques and show use of steam kettles and top-of-range cooking. Discusses boiling versus simmering
UR  - https://alvt.videotrust.org/cgi-bin/koha/opac-retrieve-file.pl?id=861f6a8251cd3b6c3f43c8b002124ea5
ER  -