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Dry heat cooking methods [videorecording].6 6 - - New York, Culinary Institute of America,;2007. - 1 videodisc (120+ mins.) : sd., col. 4 3/4 in. - - - - - ProChef training materials . - . - 0 . - . - 0 .





Vol.2: Sauteing, Pan-frying, Deep-frying, Stir-frying.;Vol.1: Grilling, Broiling, Roasting, Baking.

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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.













DVD format.


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ISBN: 1583152997

ISSN: 2 = =

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Deep frying.;Stir frying.;Skillet cooking. --------20--

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LC Class. No.: TX689 .C897 2007 / 2

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