Top Chef University - Stocks, Soups, Sauces & Salads
Isi Folder / Files :
This is where you’ll learn about the building blocks of cooking: stocks, soups and sauces. We'll also delve into salads, covering the specific principles, techniques and how to cook with different recipes.
- Sauteing :
- 01- Principles of Sauteing
- 02- Sauteing Veggies
- 03- Sauteing Meat- Bone-in vs Boneless
- Boiling, Steaming and Poaching :
- 01-Principles of Boiling - Shrimp Boil
- 02-Boiling and Steaming Greens
- 03-Boiling and Steaming Root Vegetables- Potatoes
- 04-Blanching, Concasse and Ice Baths
- 05-Principles of Steaming - Baby Bok Choy
- 06- Steamed Mussels with White Wine and Shallots
- 07-Principles of Poaching_ Poaching - Court Bouillon
- 08-Perfect Poached Shrimp with Quick Cocktail Sauce
- 09- Poaching fruit- Port Wine Pached Pears
- Grilling :
- 01-Principles of grilling_ Grilled Ribeyes
- 02-Grilled Baby Back Ribs
- 03-Grilled Summer Vegetables_ Vegetable Skewers
- 04-Bone-in Grilling_ Teriyaki Chicken Pieces
- 05- Grilling Seafood_ Shrimp, Scallops, Clams, Whole Fish
Bahasa Inggris, Video + PDF
Keywords : No