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Dry heat cooking methods        [videorecording].6 
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 - New York,    Culinary Institute of America,;2007. 
 - 1 videodisc (120+ mins.) :  sd., col.   4 3/4 in.     
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<br/><br/>Vol.2: Sauteing, Pan-frying, Deep-frying, Stir-frying.;Vol.1: Grilling, Broiling, Roasting, Baking.       
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<br/><br/> 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.       
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<br/><br/><br/>DVD format. 
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<br/><br/><label>ISBN: </label>1583152997   
<br/><br/><label>ISSN: </label>2 
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<br/><br/><label>Subjects--Topical Terms: </label><br/>Deep frying.;Stir frying.;Skillet cooking.    --------20--
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<br/><br/><label>LC Class. No.: </label>TX689 .C897 2007  / 2 
<br/><br/><label>Dewey Class. No.: </label> / 2 
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