In this episode, Martha demonstrates 2 of the oldest preserving strategies, confit, and salting, and shows how audiences can put them to use in the house kitchen area. Martha makes an assortment of confits– starting with the most timeless: duck, which can be served by itself or as an abundant addition to salads, then followed by lemon and tomato confits, both of that make excellent condiments for grilled or roasted meats. She then demonstrates how to make gravlax, a scrumptious treated salmon appetizer.
#HowTo #Preserving #Cooking #MarthaStewart
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Martha, keep it going.
Have a pleasant wknd.
Namaste’
I love this. These tips are💯
Honestly I wanted to learn how to sterile jars correctly .Thanks Martha for sharing your solid knowledge about preservation food.
Thank you so much for sharing recipe ❤️ looks absolutely fantastic and tasty 🤩 good luck 👍🏻 stay connected dear friend 💖💖🇮🇳
Martha and I would get along so well!
I Love it 🇩🇿🇩🇿👏👏
Merci infiniment
Leave! Gofund
Thanks
😍😍
Oh brilliant, I’ll definitely make the lemon preserve. Thanks for sharing your lovely skills.👍😎
Thanks for teaching us Ms. Martha Stewart!🥰🌸👏🏻👏🏻👏🏻🌹
*I love the duck confit, a classic French dish 👍👍👍.*
These recipes are just wonderful! I’ll definitely make those Salmon hors d’oevres this weekend. Yummm
She always has good ideas……. MARSHA MARSHA MARSHA!!! I never have good ideas.
Looks great! I had baked Cod yesterday- I was proud of myself- it came out perfect it wasn’t rubbery, it was very moist and delicious! I have to watch the cayenne pepper though 😅