Cooking Techniques III: Seafood, Sous Vide, and Desserts
Obrázky
| # | Obrázek | Název | Odvysíláno |
|---|---|---|---|
| 1 | Introduction | 14. 10. 2019 | |
| 2 | Sauté: Salmon With Spinach | 14. 10. 2019 | |
| 3 | Sauté: Dover Sole With Pommes Château | 14. 10. 2019 | |
| 4 | Pan Roasting: Monkfish Tail With Beurre Rouge | 14. 10. 2019 | |
| 5 | Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette | 14. 10. 2019 | |
| 6 | Butter-Poached Lobster With Macaroni and Cheese | 14. 10. 2019 | |
| 7 | Oven Roasting: Shrimp Scampi | 14. 10. 2019 | |
| 8 | Lobster Boil | 14. 10. 2019 | |
| 9 | Sous Vide Cooking: Getting Started | 14. 10. 2019 | |
| 10 | Sous Vide Cooking: Carrots, Asparagus, and Fennel | 14. 10. 2019 | |
| 11 | Sous Vide Cooking: Turbot | 14. 10. 2019 | |
| 12 | Simplified Sous Vide: Salmon | 14. 10. 2019 | |
| 13 | Desserts: Pots de Crème | 14. 10. 2019 | |
| 14 | Desserts: Lemon Tart With Pine Nut Crust | 14. 10. 2019 | |
| 15 | Desserts: Apple Pie With Lard Crust | 14. 10. 2019 | |
| 16 | Conclusion | 14. 10. 2019 | |
| 17 | Bonus: Sous Vide Cooking: Varying Time and Temperature | 14. 10. 2019 |