Cooking Techniques II: Meats, Stocks, and Sauces

Изображения

#	Заглавие	Излъчено
1	Introduction	1.11.2018 г.
2	Getting Started: Meat Cuts and Quality	1.11.2018 г.
3	Sauté: Chicken Paillard	1.11.2018 г.
4	Sauté: Wiener Schnitzel	1.11.2018 г.
5	Fried Chicken	1.11.2018 г.
6	Technique: Oven Roasting Overview	1.11.2018 г.
7	Pan Roasting: Duck Breast	1.11.2018 г.
8	Pan Roasting: Côte de Bœuf	1.11.2018 г.
9	Oven Roasting: Chicken	1.11.2018 г.
10	Oven Roasting: Blowtorch Prime Rib Roast	1.11.2018 г.
11	Technique: Braising and Braising à la Matignon	1.11.2018 г.
12	Braising: Pork Shoulder à la Matignon	1.11.2018 г.
13	Braising: Red Wine Braised Short Ribs	1.11.2018 г.
14	Grilling on a Hibachi: Steak, Lamb Chops, and Chicken	1.11.2018 г.
15	Stocks, Broths, and Jus: An Overview	1.11.2018 г.
16	Roasted Veal Stock	1.11.2018 г.
17	Light Chicken Stock	1.11.2018 г.
18	Sauces: An Overview	1.11.2018 г.
19	Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette	1.11.2018 г.
20	Chicken Velouté and Sauces Suprême, Allemande, and Albufera	1.11.2018 г.
21	Brown Chicken Quick Sauce and Sauce Chasseur	1.11.2018 г.
22	Closing	1.11.2018 г.