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Restaurant Training DVD: Cooking Methods - Dry Heat Volume 2 by the Culinary Institute of America

 

Chef Training DVD: Cooking Methods - Dry Heat Volume 2 by the Culinary Institute of America

Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this second of a series of three Cooking Methods DVDs by the Culinary Institute of America, Dry Heat Volume 2 (Sauteing, Pan/Deep/Stir Frying)

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Chef Training DVD: Cooking Methods - Dry Heat Volume 2 by the Culinary Institute of America
    

 

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Chef Training DVD: Cooking Methods - Dry Heat Volume 2 by the Culinary Institute of America
Product ID: CIA-1-5315-299-7-00171
Revised: 11/1/2017

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Overview

 DVD  2+ Hours  Culinary Institute of America

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.

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.

Dry Heat Volume 2 is the second of three in the Culinary Institute's Cooking Methods series. The series titles include:

Contents

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

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