Catalog Search Results
Language
English
Description
Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavors and textures. Understanding the best temperatures, conditions and treatment of meat can...
Language
English
Description
What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and larding, Sankey also covers internal temperatures,...