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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.
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.

Sauteing
->--- Learn the step-by-step process of sauteing
->--- Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item
->--- Prepare classic sauteed recipes - Veal Scallopine Marsala and Trout Meuniere

Pan-Frying
->--- Get tips on how to apply proper batters to food for frying
->--- Learn the standard breading techniques
->--- Recipes include Pan-fried Vegetables and Southern Fried Chicken

Deep-Frying
->--- Study the basics of deep-frying
->--- Maintain cooking fat for the best-tasting fried foods with the least amount of waste
->--- Learn how to prepare Tempura Vegetables and Breaded Shrimp

Stir-Frying
->--- Discover the proper cooking sequencing for stir-fried items
->--- Examine the importance of consistency in product size for this cooking method
->--- Learn the proper techniques for preparing Stir-fried Scallops
More info:
_http://www.ciaprochef.com/fbi/dvds/DryHeatMethod2.html