Martha demonstrates two of the oldest preserving techniques, confit and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
Visit the Website: http://www.pbs.org/food/shows/martha-stewarts-cooking-school/
Episode #211 / Length: 26 minutes
- Saturday, June 25th at 1:30 PM on KLRU