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Restaurant Training DVD: Moist Heat Cooking Methods by the Culinary Institute of America

 

Chef Training DVD: Moist Heat Cooking Methods 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 third in a series of three DVD's by the Culinary Institute of America - Moist Heat: Steaming, Submersion Cooking, Braising & Stewing

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Chef Training DVD: Cooking Methods Moist Heat by the Culinary Institute of America
    

 

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Chef Training DVD: Moist Heat Cooking Methods by the Culinary Institute of America
Product ID: CIA-1-58315-300-4-00172
Revised: 11/1/2017

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Overview

 DVD  2+ Hours  Culinary Institute of America

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.

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.

Moist Heat Cooking Methods is the third of three in the Culinary Institute's Cooking Methods series. The series titles include:

Contents

Topics covered include:

  • Steaming
  • Submersion Cooking
  • Braising
  • Stewing

Steaming

This moist-heat cooking method is gentle enough for delicate foods and versatile enough to add flavor and interest. 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 technique. During this segment 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 and watercress sauce, poached salmon with dill butter and corned beef with 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 the Yankee Pot Roast and Braise Romaine recipes

Stewing

Take your culinary skills to new heights through the implementation of this cooking method.

  • Review how to select and prepare the equipment for stewing
  • Explore seasoning techniques for stewed dishes
  • 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 Blanquette

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