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Moist heat cooking methods. 6

By: 4 0 16, [, ] | Culinary Institute of America [, ] |

Contributor(s): Culinary Institute of America 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ProChef training materials; New York, Culinary Institute of America,;2007.46Edition: Description: 4 3/4 in. 1 videodisc (120+ mins.) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: 1583153004ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cooking.;Steaming (Cooking).;Braising (Cooking). -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX691 .C897 2007 | 2Other classification:

Contents:

Action note: In: Summary: Moist-heat techniques{u2014}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. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 691 C897 2007 OC (Browse shelf)	Available		DVD-22

Total holds: 0

Moist-heat techniques{u2014}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.

DVD format.

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