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Cooking Techniques II: Meats, Stocks, and Sauces

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1
Introduction2018. 11. 1.
2
Getting Started: Meat Cuts and Quality2018. 11. 1.
3
Sauté: Chicken Paillard2018. 11. 1.
4
Sauté: Wiener Schnitzel2018. 11. 1.
5
Fried Chicken2018. 11. 1.
6
Technique: Oven Roasting Overview2018. 11. 1.
7
Pan Roasting: Duck Breast2018. 11. 1.
8
Pan Roasting: Côte de Bœuf2018. 11. 1.
9
Oven Roasting: Chicken2018. 11. 1.
10
Oven Roasting: Blowtorch Prime Rib Roast2018. 11. 1.
11
Technique: Braising and Braising à la Matignon2018. 11. 1.
12
Braising: Pork Shoulder à la Matignon2018. 11. 1.
13
Braising: Red Wine Braised Short Ribs2018. 11. 1.
14
Grilling on a Hibachi: Steak, Lamb Chops, and Chicken2018. 11. 1.
15
Stocks, Broths, and Jus: An Overview2018. 11. 1.
16
Roasted Veal Stock2018. 11. 1.
17
Light Chicken Stock2018. 11. 1.
18
Sauces: An Overview2018. 11. 1.
19
Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette2018. 11. 1.
20
Chicken Velouté and Sauces Suprême, Allemande, and Albufera2018. 11. 1.
21
Brown Chicken Quick Sauce and Sauce Chasseur2018. 11. 1.
22
Closing2018. 11. 1.