Cooking Techniques II: Meats, Stocks, and Sauces
Εικόνες
| # | Εικόνα | Τίτλος | Προβλήθηκε |
|---|---|---|---|
| 1 | Introduction | 1 Νοε 2018 | |
| 2 | Getting Started: Meat Cuts and Quality | 1 Νοε 2018 | |
| 3 | Sauté: Chicken Paillard | 1 Νοε 2018 | |
| 4 | Sauté: Wiener Schnitzel | 1 Νοε 2018 | |
| 5 | Fried Chicken | 1 Νοε 2018 | |
| 6 | Technique: Oven Roasting Overview | 1 Νοε 2018 | |
| 7 | Pan Roasting: Duck Breast | 1 Νοε 2018 | |
| 8 | Pan Roasting: Côte de Bœuf | 1 Νοε 2018 | |
| 9 | Oven Roasting: Chicken | 1 Νοε 2018 | |
| 10 | Oven Roasting: Blowtorch Prime Rib Roast | 1 Νοε 2018 | |
| 11 | Technique: Braising and Braising à la Matignon | 1 Νοε 2018 | |
| 12 | Braising: Pork Shoulder à la Matignon | 1 Νοε 2018 | |
| 13 | Braising: Red Wine Braised Short Ribs | 1 Νοε 2018 | |
| 14 | Grilling on a Hibachi: Steak, Lamb Chops, and Chicken | 1 Νοε 2018 | |
| 15 | Stocks, Broths, and Jus: An Overview | 1 Νοε 2018 | |
| 16 | Roasted Veal Stock | 1 Νοε 2018 | |
| 17 | Light Chicken Stock | 1 Νοε 2018 | |
| 18 | Sauces: An Overview | 1 Νοε 2018 | |
| 19 | Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette | 1 Νοε 2018 | |
| 20 | Chicken Velouté and Sauces Suprême, Allemande, and Albufera | 1 Νοε 2018 | |
| 21 | Brown Chicken Quick Sauce and Sauce Chasseur | 1 Νοε 2018 | |
| 22 | Closing | 1 Νοε 2018 |