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The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 25
Size: 3.34 GB Type: eLearning








.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours |
Subject: Cooking

Dry Heat Volume 1

This chef instruction video explores techiques of grilling, broiling, roasting and baking. These cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.

Topics covered include:

Grilling
Broiling
Roasting
Baking

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Dry Heat Volume 2

The cooking techniques presented in this DVD rely on fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that introduces additional moisture. Once you have developed these skills, you can being the process of refining and creating virtually endless variations employing dry-heat cooking methods.

Topics covered include:

Sautéing
Pan Frying
Deep Frying
Sitr Frying


The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2


The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2





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Tags: Culinary, Institute, America, Cooking, Methods

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