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In this program cookbook author and world traveler Paulette Mitchell presents food and nutrition know-how gathered from markets around the world, but easily applied to any home-cooked meal. Mitchell demonstrates that fresh items found at most farmer's markets and grocery stores can replace packaged and processed foods, and offers tips for incorporating these ingredients into easy-to-prepare recipes. The video includes segments on planning healthy...
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English
Description
Food enthusiasts around the world have long praised meat, in all its varieties, as a pinnacle of culinary delight. But a certain amount of skill is needed to deliver a dish of beef or poultry that is not tough or dried out. In this program, a professional chef gives step-by-step instructions on how to prepare meat before cooking, while also guiding viewers through the identification of different cuts, their packaging and storage, hygiene and safety...
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English
Description
What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and larding, Sankey also covers internal temperatures,...
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English
Description
Vegetables, often overlooked as bland accompaniments to a main dish, can take center stage when prepared by a knowledgeable chef. In this program, industry professional Andrew Sankey demonstrates cooking techniques that bring out the flavor while preserving the nutrients of a variety of vegetables. Viewers will learn how to braise, roast, steam, grill, flame grill, and stir-fry while becoming familiar with common cooking terminology. The selection...
Language
English
Description
Should mushrooms be washed before using? What is the best way to store potatoes? Is "buying local" always the most eco-friendly option? This appealing, practical program is led by professional chef Andrew Sankey, who shows viewers how to classify, select, and store fruits and vegetables. Sankey also demonstrates three simple techniques for creating vegetable garnishes, including the brunoise cut used in most restaurants. The important concept of food...