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Cooking Techniques II: Meats, Stocks, and Sauces

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1
Introduction1. stu 2018.
2
Getting Started: Meat Cuts and Quality1. stu 2018.
3
Sauté: Chicken Paillard1. stu 2018.
4
Sauté: Wiener Schnitzel1. stu 2018.
5
Fried Chicken1. stu 2018.
6
Technique: Oven Roasting Overview1. stu 2018.
7
Pan Roasting: Duck Breast1. stu 2018.
8
Pan Roasting: Côte de Bœuf1. stu 2018.
9
Oven Roasting: Chicken1. stu 2018.
10
Oven Roasting: Blowtorch Prime Rib Roast1. stu 2018.
11
Technique: Braising and Braising à la Matignon1. stu 2018.
12
Braising: Pork Shoulder à la Matignon1. stu 2018.
13
Braising: Red Wine Braised Short Ribs1. stu 2018.
14
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken1. stu 2018.
15
Stocks, Broths, and Jus: An Overview1. stu 2018.
16
Roasted Veal Stock1. stu 2018.
17
Light Chicken Stock1. stu 2018.
18
Sauces: An Overview1. stu 2018.
19
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette1. stu 2018.
20
Chicken Velouté and Sauces Suprême, Allemande, and Albufera1. stu 2018.
21
Brown Chicken Quick Sauce and Sauce Chasseur1. stu 2018.
22
Closing1. stu 2018.