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 |