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Top Chef University - Cooking Techniques I: Saute, Boil, Grill

Top Chef University - Cooking Techniques I: Saute, Boil, Grill
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 2.9 hours | + PDF | 1.16 GB
Subject: Cooking

This course covers the basic cooking techniques of sauteing, boiling and grilling - from the fundamentals, to advanced principles, you'll work with different ingredients to cover it all.

SAUTE

1.1 Principles of Sauteing
1.2 Sauteing Vegetables
1.3 Sauteing Meat – Bone–in vs Boneless

BOILING, STEAMING & POACHING

2.1 Principles of Boiling – Shrimp Boil
2.2 Boiling & Steaming Greens – Broccoli
2.3 Boiling & Steaming Root Vegetables – Potatoes
2.4 Blanching, Concasse & Ice Baths
2.5 Principles of Steaming – Baby Bok Choy
2.6 Steamed Mussels with White Wine and Shallots
2.7 Principles of Poaching: Poaching – Court Bouillon
2.8 Perfect Poached Shrimp with Quick Cocktail Sauce
2.9 Poaching Fruit – Port Wine Poached Pears

GRILLING

3.1 Principles of Grilling: Grilled Ribeyes
3.2 Grilled Baby Back Ribs
3.3 Grilled Summer Vegetables: Vegetable Skewers
3.4 Bone–in Grilling: Teriyaki Chicken Pieces
3.5 Grilling Seafood: Shrimp, Scallops, Clams, Whole Fish

RAW

4.1 Crudite Platter, Hummus, Bagna Cauda
4.2 Composed Salad – Salad Nicoise
4.3 Chopped Salad – Classic Cobb
4.4 Tossed Salad – Caesars Salad
4.5 Salads – Classic French – Frisee Aux Lardon
4.6 Salads – Sans Lettuce – Spicy Southwest Salad
4.7 Coleslaw Basics – Creamy vs Vinaigrette
4.8 A Lighter Dressing: Carrot–Ginger Dressing

Top Chef University - Cooking Techniques I: Saute, Boil, Grill

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Tags: University, Cooking, Techniques

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