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Top Chef University - Entertaining & Advanced

Top Chef University - Entertaining & Advanced
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 5.3 hours | + PDF | 2.09 GB
Subject: Cooking

Now you're ready for something a little more...complicated. In this course, we'll cover some advanced techniques for truly entertaining recipes - along with the science of some modern cooking methods.

ENTERTAINING WITH ADVANCED RECIPES

1.1 Gravlax on Pumpernickel with Quick Pickled Red Onion
1.2 Buckwheat Blinis with Creme Fraiche & Caviar
1.3 Saffron Arancini Stuffed with Manchego & Quince
1.4 Microwave Genoise with Creme Anglaise & Espresso Syrup
1.5 Swedish Meatballs with Blackcurrant Sauce
1.6 Oysters with Cocktail Sauce Sorbet
1.7 Pan Roasted Rabbit with Carrot Puree and Red Wine Reduction
1.8 Breakfast For Dinner...Bacon Ice Cream
1.9 Bouillabaisse a.k.a "Bouilla–BLAISE"
1.10 Miso–Glazed Sea Bass with Baby Bok Choy Hearts
1.11 Roasted Beet Salad with Carbonated Fruit

MOLECULAR GASTRONOMY & OTHER ADVANCED TECHNIQUES

2.1 Introduction to Sous Vide
2.2 Sous Vide Scrambled Eggs
2.3 Crab Cakes with Smoked Mayonnaise and Brussel Sprout Salad
2.4 Sous Vide – Strip Steaks with Shallots & Watercress
2.5 Sous Vide – Salmon & Passion Fruit SAuce
2.6 Gelification – Butternut Squash Canelloni
2.7 Airs & Foams – Parmesan Air, Potato Foam
2.8 Reverse Spherification – Mango Spheres
2.9 Spherification – Canteloupe "Caviar"

Top Chef University - Entertaining & Advanced

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Tags: University, Entertaining, Advanced

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