EZ07440047
COOKING METHODS: MOIST HEAT METHODS
Steaming
This moist-heat cooking method is gentle enough for delicate food and versatile enough to add flavor and interest. This section show you how to:
~ Learn how to select and prepare foods for steaming.
~ Capitalize on the health benefits of this low-fat technique.
~ Beef and Pork Tamales and Red Snapper en Papillote expand on the basic technique of this cooking method.
Submersion Cooking
Expand your culinary talents and knowledge by developing a more profound understanding of this moist-heat technique. During this section you will:
~ Explore the various methods of submersion cooking.
~ Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce.
~ Learn how to select and prepare foods for poaching.
~ Examples include Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage.
Braising
Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.
~ Review the fundamentals of this slow-cooking method.
~ Learn how to select and prepare products for braising.
~ Discover seasoning and flavoring techniques.
~ Principles of braising are covered with Yankee Pot Raost and Braise Romaine.
Stewing
Take your culinary skills to new heights through the implementation of this moist-heat cooking method. During this section you will:
~ Review how to select and prepare the equipment for stewing.
~ Explore seasoning techniques for stewed dishes.
~ Learn how to select the proper cooking liquid for the product.
~ The classic Veal Blanquette is presented in this section
DVD
Approx. 2 hours
2003
USD 100.00
Requirement
:
Qty :
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100