Dry Heat Methods: Volume 2 - ISBN:0000000000

Dry Heat Methods: Volume 2

Date: 14 April 2011, 06:14

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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.
Sauteing
This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff and students' skill set. This section will help you:
* Learn the step-by-step process of sauteing
* Explore the art of finishing, garnishing, glazing, deglazing, and plating a sauteed item
* Discover how to "condition" your pan
* Prepare classic sauteed recipes – Veal Scallopine Marsala and Trout Meuniere
Pan-Frying
In this section you will explore the basics of pan-frying items ranging from vegetables to meats to poultry and:
* Get tips on how to apply proper batters to food for frying
* Learn the standard breading techniques
* Discover how to properly coated and pan-fried recipes include Pan-fried Vegetables and Southern Fried Chicken
Deep-Frying
Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:
* Study the basics of deep-frying
* Learn the importance of coating to optimize flavor
* Maintain cooking fat for the best-tasting fried foods with the least amount of waste
* Learn how to prepare Tempura Vegetables and Breaded Shrimp
* Explore how to present different methods of placing food into hot oil
Stir-Frying
Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.
* 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

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