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Cooking Methonds DVDs

 

Dry Heat Methods - Volume 1
Some cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.

Grilling

  • Discover proper selection and preparation of foods for the grill
  • Learn the techniques for grilling vegetables and meat
  • Explore various menu options for this technique including Grilled Vegetables and Grilled Lamb Chops with Caramelized Garlic Sauce

Broiling

  • Study the basics of broiling & examine how to broil both delicate fish and hearty meat
  • Explore various ways to check for doneness
  • Learn the techniques for preparing Broiled Steak and Broiled Lemon Sole

Roasting

  • Gain knowledge on the principles of roasting
  • Learn how to create sauces from pan drippings
  • Examine the proper techniques for preparing Roasted Chicken and Roast Beef au Jus

Baking

  • Learn the basics of cooking proteins over extended periods of time
  • Examine the basics of baking savory items
  • See savory menu items prepared - Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust

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Dry Heat Methods - Volume 2
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.

Sautéing

  • Learn the step-by-step process of sautéing
  • Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item
  • Prepare classic sautéed recipes - Veal Scallopine Marsala and Trout Meunière

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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Moist Heat Methods
Moist-heat techniques— steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering— rely on liquid and/or water vapor as the cooking medium. Braising and Stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.

Steaming

  • Learn how to select and prepare foods for steaming
  • Capitalize on the health benefits of this low-fat technique
  • Prepare Beef and Pork Tamales and Red Snapper en Papillote

Submersion Cooking

  • Explore the various methods of submersion cooking
  • Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
  • Watch how Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage are prepared

Braising

  • Review the fundamentals of this slow-cooking method
  • Learn how to select and prepare products for braising
  • Examine the principles of braising through our Yankee Pot Roast and Braise Romaine recipes

Stewing

  • Review how to select and prepare the equipment for stewing
  • Explore seasoning techniques for stewed dishes
  • Prepare the classic Veal Blanquette

Order now for just $99.95!

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