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Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit

Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 2.7 hours | + PDF | 1.09 GB
Subject: Cooking

This course covers more cooking techniques: roasting, braising, frying and confit - a method of food preservation that is a staple of French cooking. Working with different meats and vegetables you'll learn all the subtleties it takes to use these techniques like a pro.

ROASTING

1.1 Principles of Roasting – Perfect Roast Chicken
1.2 Larger Cuts – Standing Rib Roast
1.3 Smaller Cuts – Pan-Roasted Rack of Lamb
1.4 Whole Roasted Fish with Fennel, Olives and Thyme
1.5 Roasted Vegetables – Parmesan Broccoli, Carrots and Parsnips with Goat Cheese & Honey

BRASING & STEWS

2.1 Principles of Braising – Red Wine Braised Short Ribs
2.2 Vegetables – Slow Braised Collard Greens
2.3 Principles of Stewing – Moroccan Lamb Stew

FRYING

3.1 Principles of Frying – Crispy Fried Chicken Wings
3.2 Pan Frying – Breaded Pork Cutlets
3.3 The Perfect French Fries

CONFIT

4.1 Principles of Confit – Duck Confit

Top Chef University - Cooking Techniques II: Roast, Braise, Fry, Confit

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Tags: University, Cooking, Techniques, Braise, Confit

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