Watch It? Track It.

Cooking Techniques II: Meats, Stocks, and Sauces

الصور

ملصق
#صورةالعنوانعُرض
1
Introduction01‏/11‏/2018
2
Getting Started: Meat Cuts and Quality01‏/11‏/2018
3
Sauté: Chicken Paillard01‏/11‏/2018
4
Sauté: Wiener Schnitzel01‏/11‏/2018
5
Fried Chicken01‏/11‏/2018
6
Technique: Oven Roasting Overview01‏/11‏/2018
7
Pan Roasting: Duck Breast01‏/11‏/2018
8
Pan Roasting: Côte de Bœuf01‏/11‏/2018
9
Oven Roasting: Chicken01‏/11‏/2018
10
Oven Roasting: Blowtorch Prime Rib Roast01‏/11‏/2018
11
Technique: Braising and Braising à la Matignon01‏/11‏/2018
12
Braising: Pork Shoulder à la Matignon01‏/11‏/2018
13
Braising: Red Wine Braised Short Ribs01‏/11‏/2018
14
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken01‏/11‏/2018
15
Stocks, Broths, and Jus: An Overview01‏/11‏/2018
16
Roasted Veal Stock01‏/11‏/2018
17
Light Chicken Stock01‏/11‏/2018
18
Sauces: An Overview01‏/11‏/2018
19
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette01‏/11‏/2018
20
Chicken Velouté and Sauces Suprême, Allemande, and Albufera01‏/11‏/2018
21
Brown Chicken Quick Sauce and Sauce Chasseur01‏/11‏/2018
22
Closing01‏/11‏/2018