The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking
.MKV, AVC, 2149 kbps, 712x480 | English, AC3, 192 kbps, 2 Ch | 4.8 hours | 3.34 GB
Subject: Cooking
Dry Heat Volume 1
This chef instruction video explores techiques of grilling, broiling, roasting and baking. These 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.
Topics covered include:
Grilling
Broiling
Roasting
Baking
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 understanding of the basics. With 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 all 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
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 understanding of the basics. With 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 all 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 Volume 2
The cooking techniques presented in this DVD rely on 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 introduces additional moisture. Once you have developed these skills, you can being the process of refining and creating virtually endless variations employing dry-heat cooking methods.
Topics covered include:
Sautéing
Pan Frying
Deep Frying
Sitr Frying
Sautéing
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff's 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 meuniere
Pan Frying
In this section you will explore the basics of pan frying items ranging from vegetables to meats to poultry. Also:
Get tips on how to apply proper batters to food for frying
Learn the standard breading techniques
Discover how to properly coat and pan fry recipes, including pan-friend 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 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
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff's 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 meuniere
Pan Frying
In this section you will explore the basics of pan frying items ranging from vegetables to meats to poultry. Also:
Get tips on how to apply proper batters to food for frying
Learn the standard breading techniques
Discover how to properly coat and pan fry recipes, including pan-friend 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 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
The Culinary Institute of America - Dry Heat Cooking Methods Volume 1 & 2
