From Poach to Steam-Moist-Heat Cooking

From Poach to Steam-Moist-Heat Cooking
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Great-tasting meals begin with an understanding of the fundamentals of cooking. Now, in this 12-hour course taught by a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals. Gain an expert chef's insight into tips,…
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Grilling Poultry
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Asian-Style Grilling
Thailand. Japan. Vietnam. Korea. Asia is home to some of the most delicious recipes on the planet, and this lecture surveys some of the popular Asian cuisines that can be prepared on the grill. After a series of skewered meat dishes--including beef satay and yakitori chicken--you'll end with Korean barbeque…
Grilling Veggie Savories and Sides
Shift your attention from meat to the rest of the meal. Learn how to time different types of vegetables on the grill, which will cook fast and caramelize depending on the combination of heat and sugar. Make a splendid vegetable platter with shirred eggs--perfect for a summer brunch--and then turn…