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Top Chef University - From The Ocean

Top Chef University - From The Ocean
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 1.8 hours | + PDF | 1.29 GB
Subject: Cooking

This course dives into the basics of fish and how to work with it to achieve amazing results. Immerse yourself in recipes for scallops, oysters, mussels, clams, shrimp, crab and lobster.

FISH

1.1 Fresh Fish 101
1.2 Filleting & Skinning Fish
1.3 Salmon Filets vs Steak, How to Get Crispy Skin
1.4 Steaming – Halibut En Papillote with Lemongrass, Ginger and Lime
1.5 Grilling – Grilled Branzino with Spring Ratatouille
1.6 Baking – Salt-Crusted Sea Bass Stuffed with Lemon & Basil
1.7 Frying – Tempura Battered Fish & Chips with Roasted Garlic Aioli
1.8 Raw – Tuna Tartare with Avocado & Toasted Sesame

SHELLFISH

2.1 Scallops – Seared Scallops with Caramelized Apple
2.2 Oysters – Baked Oysters with Bacon Aioli
2.3 Mussels – Mussels Escabeche
2.4 Clams – Asian Clams with Black Bean Sauces

CRUSTACEANS

3.1 Shrimp 101 – Garlic Shrimp Scampi
3.2 Fresh Crab – Dungeness Crab Cakes with Sambal Aioli
3.3 Fresh Lobster – Fresh Baked Lobster with Garlic–Panko Breadcrumbs

Top Chef University - From The Ocean

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Tags: University

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