Dry Heat Methods Volume 1:
Grilling • Broiling • Roasting • Baking

Some cooking methods rely on dry heat without fats or oils. This DVD provides step-by-step instructions on such dry heat methods as grilling, broiling, roasting, and baking.

Grilling

• Discover proper selection and preparation of foods for the grill
• Learn the techniques for grilling vegetables and meat
• Examine handling requirements and cooking times for various items
• Menu options for this technique include Grilled Vegetables and Grilled Lamb Chops with Carmelized Garlic Sauce

Broiling

• Study the basics of broiling
• Examine how to broil both delicate fish and hearty meat
• Explore various ways to check for doneness
• Techniques for Broiled Steak and Broiled Lemon Sole address the high heat of broiler rods

Roasting

• Gain knowledge on the principles of roasting
• Learn how to create sauces from pan drippings
• Explore the importance of the resting period
• Recipes and techniques for this method include Roasted Chicken and Roast Beef au Jus

Baking

• Examine the basics of baking savory items
• Learn how to select foods for baking
• Obtain tips on how to prepare your items prior to cooking
• Savory menu items included in this section are Baked Eggs with Ratatouille and Baked Salmon with a Smoked Salmon and Horseradish Crust

DVD • $99.95 + shipping

Dry Heat Methods Volume 2:
Sautéing • Pan-Frying • Deep-Frying • Stir-Frying

The cooking techniques presented here rely on a fat or oil as the cooking medium. This DVD provides step-by-step instructions for such dry heat methods as sautéing, pan-frying, deep-frying, and stir-frying. Once you have developed these skills, you can begin the process of refining and creating virtually endless variations employing dry heat cooking methods.

Sautéing

• Learn the step-by-step process of sautéing
• Explore the art of finishing, garnishing, glazing, deglazing, and plating a sautéed item
• Discover how to "condition" your pan
• Classic sautéed recipes for this technique include Veal Scallopine Marsala and Trout Meunière

Pan-Frying

• Explore the basics of pan-frying items ranging from vegetables to meats and poultry
• Get tips on how to apply proper batters to food for frying
• Learn standard breading techniques
• Properly coated and pan-fried recipes include Pan-fried Vegetables and Southern Fried Chicken

Deep-Frying

• 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
• Tempura Vegetables and Breaded Shrimp present different methods of placing food into hot oil

Stir-Frying

• Discover the proper cooking sequencing for stir-fried items
• Learn the importance of consistency in product size for this cooking method
• Stir-fried Scallops are demonstrated in this section

DVD • $99.95 + shipping

Moist Heat Methods Volume 3: Steaming • Submersion Cooking • Braising • Stewing

Moist-heat techniques—steaming, cooking foods in papillote, shallow poaching, deep poaching, and simmering—rely on liquid and/or water vapor as the cooking medium. This DVD provides detailed instructional techniques for steaming, submersion cooking, braising, and stewing.

Steaming

• Learn how to select and prepare foods for steaming
• Capitalize on the health benefits of this low-fat technique
• Beef and Pork Tamales and Red Snapper en Papillote expand on the basic technique of this cooking method

Submersion Cooking

• Explore the various methods of submersion cooking
• Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
• Learn how to select and prepare foods for poaching
• Examples include Sea Bass with Watercress Sauce, Poached Salmon with Dill Butter, and Corned Beef and Cabbage

Braising

• Review the fundamentals of this slow-cooking method
• Learn how to select and prepare products for braising
• Discover seasoning and flavoring techniques
• Principles of braising are covered with Yankee Pot Roast and Braise Romaine

Stewing

• Review how to select and prepare the equipment for stewing
• Explore seasoning techniques for stewed dishes
• Learn how to select the proper cooking liquid for the product
• The classic Veal Blanquette is presented in this section

DVD • $99.95 + shipping