Culinary Institute of America - Dry Heat Cooking Methods: Vo

Culinary Institute of America - Dry Heat Cooking Methods: Volume 2




Culinary Institute of America - Dry Heat Cooking Methods: Volume 2
English | 720x480 | MPEG2 | 29.97fps 5643kbps | PCM 1536kbps | 4.24GB
Genre: Video Training | Cooking

The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
The cooking techniques presented in this DVD rely on a fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that will introduce additional moisture.

Sauteing
* Learn the step-by-step process of sauteing
* Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item
* Prepare classic sauteed recipes - Veal Scallopine Marsala and Trout Meuniere

Pan-Frying
* Get tips on how to apply proper batters to food for frying
* Learn the standard breading techniques
* Recipes include Pan-fried Vegetables and Southern Fried Chicken

Deep-Frying
* Study the basics of deep-frying
* Maintain cooking fat for the best-tasting fried foods with the least amount of waste
* Learn how to prepare Tempura Vegetables and Breaded Shrimp

Stir-Frying
* Discover the proper cooking sequencing for stir-fried items
* Examine the importance of consistency in product size for this cooking method
* Learn the proper techniques for preparing Stir-fried Scallops


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