Culinary Institute of America - Dry Heat Cooking Methods: Volume 2 (Repost)
English | 720x480 | MPEG2 | 29.97fps 5643kbps | PCM 1536kbps | 4.24GB
Genre: Video Training | Cooking
The cooking techniques presented in this DVD rely forward a fat or oil as the cooking middling. Since dry heat does not get a tenderizing effect, any food prepared using these cooking methods fust be naturally tender or should have ~ing prepared in a way that wish introduce additional moisture. Once you be obliged developed these skills, you can institute the process of refining and creating virtually endless variations employing dry-heat cooking methods.
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