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Dry Heat Methods, Volume 2 - DVD

Item #: FBI-2997
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Description 

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 methods. Includes sautéing, pan-frying, deep-frying, and stir-frying. Recipes using each method are included. It explores the basics of each method, techniques, handling requirements and cooking times, more.
ISBN UPC: 1583152997
Format: DVD
Copyright: 2003
Length: 120+ minutes

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