Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
DVD5 (2 DVD Set) | MPEG2 @ 4 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 5 Hours | 7.63 GB
Genre: Dry Heat Cooking Methods | Label: Ciaprochef.com | Language: English
DVD5 (2 DVD Set) | MPEG2 @ 4 Mbit/s | 720x480 | AC3 Stereo @ 448 Kbit/s 48 KHz | 5 Hours | 7.63 GB
Genre: Dry Heat Cooking Methods | Label: Ciaprochef.com | Language: English
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. 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. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
Culinary Arts Training DVDs
Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and an attention to detail in execution. By deepening your understanding of the all-important cooking fundamentals through The Culinary Institute of America's Culinary Arts Training DVDs, you will enhance your overall skills and become a more versatile and creative culinary professional.
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.
Product Details
Learning the essentials is essential to your career. Gain the skills and techniques needed to compete in today's culinary world-make yourself successful and your operation more successful.
Grilling
Mastering grilling is important to your customers and to your bottom line. In this section, you will:
Discover proper selection and preparation of foods for the grill
Learn the techniques for grilling vegetables and meat
Examine handling requirements and cooking times for various items
Explore various menu options for this technique including Grilled Vegetables and Grilled Lamb Chops with Caramelized Garlic Sauce
Broiling
Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail in execution. This section will:
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
Address the high heat of broiler rods
Roasting
Despite the changes in professional cooking over the last decade, you still need a thorough understating of the basics. Within this section, you will:
Gain knowledge on the principles of roasting
Learn how to create sauces from pan drippings
Explore the importance of the resting period
Examine the proper techniques for preparing Roasted Chicken and Roast Beef au Jus
Baking
By deepening your understanding of this all-important cooking technique, you will enhance your overall skills. During this section you will:
Learn the basics of cooking proteins over extended periods of time
Examine the basics of baking savory items
Learn how to select foods for baking
Obtain tips on how to prepare your items prior to cooking
See savory menu items prepared – Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust
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. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Product Details
Sautéing
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' skill set. This section will help you:
Learn the step-by-step process of sautéing
Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item
Discover how to "condition" your pan
Prepare classic sautéed recipes – Veal Scallopine Marsala and Trout Meunière
Pan-Frying
In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:
Get tips on how to apply proper batters to food for frying
Learn the standard breading techniques
Discover how to properly coated and pan-fried recipes include Pan-fried Vegetables and Southern Fried Chicken
Deep-Frying
Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:
Study the basics of deep-frying
Learn the importance of coating to optimize flavor
Maintain cooking fat for the best-tasting fried foods with the least amount of waste
Learn how to prepare Tempura Vegetables and Breaded Shrimp
Explore how to present different methods of placing food into hot oil
Stir-Frying
Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.
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
Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2 (2011)
