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