  COOKING METHODS: THE ROCK UPON WHICH YOU BUILD YOUR CAREER... Classic cooking methods are the bedrock of the successful and innovative culinary professional. By deepening your understanding of the all-important cooking fundamentals used in preparing an array of dishes, you will enhance your overall skills and become a more versatile, more creative culinary professional. Special! Cooking Methods DVD Series Discount 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. Buy the three-set DVD series (Dry Heat Methods-Volume 1, Dry Heat Methods-Volume 2, and Moist Heat Methods) at a discounted price (a $25 savings)! 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 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. 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 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 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 Prepare 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 Watch how Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage are prepared 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 Examine the principles of braising through our Yankee Pot Roast and Braise Romaine recipes 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 Prepare the classic Veal Blanque |
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