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Cooking Techniques I: Vegetables, Pasta, and Eggs

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1
Introduction19. velj 2018.
2
Kitchen Setup: Essential Tools19. velj 2018.
3
Kitchen Setup: Essential Ingredients19. velj 2018.
4
Kitchen Setup: Cookware19. velj 2018.
5
Sourcing Ingredients19. velj 2018.
6
Vegetables: An Introduction19. velj 2018.
7
Big-Pot Blanching: Asparagus19. velj 2018.
8
Glazing: Carrots19. velj 2018.
9
Peeling: Tomatoes19. velj 2018.
10
Braising: Artichokes19. velj 2018.
11
Purée: Potatoes19. velj 2018.
12
Pickling19. velj 2018.
13
Purée: Parsnips19. velj 2018.
14
Confit: Eggplant & Garlic19. velj 2018.
15
Roasting: Zucchini19. velj 2018.
16
Baking: Beets19. velj 2018.
17
Eggs: An Introduction19. velj 2018.
18
Mayonnaise19. velj 2018.
19
Hollandaise19. velj 2018.
20
Custard: Crème Anglaise19. velj 2018.
21
Meringue19. velj 2018.
22
Boiled Eggs19. velj 2018.
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Scrambled Eggs19. velj 2018.
24
Poached Eggs19. velj 2018.
25
Omelet19. velj 2018.
26
Pasta: An Introduction19. velj 2018.
27
Pasta Dough19. velj 2018.
28
Agnolotti19. velj 2018.
29
Agnolotti with Peas and Bacon19. velj 2018.
30
Spaghetti alla Chitarra and Cavatelli19. velj 2018.
31
Spaghetti Aglio e Olio19. velj 2018.
32
Fettuccine and Linguine19. velj 2018.
33
Gnocchi19. velj 2018.
34
Gnocchi with Pomodoro19. velj 2018.
35
Six Disciplines of Success19. velj 2018.
36
Essential Philosophies19. velj 2018.