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Saute-Dry-Heat Cooking with Fat

Contributor(s): Material type: FilmFilmPublisher number: 1149871 | KanopyPublisher: The Great Courses, 2012Publisher: [San Francisco, California, USA] : Kanopy Streaming, 2017Description: 1 online resource (streaming video file) (40 minutes): digital, .flv file, soundContent type:
  • two-dimensional moving image
Media type:
  • computer
Carrier type:
  • online resource
Subject(s): Online resources: Features: Bill BriwaSummary: Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sauteed foods. As you explore the ins and outs of sauteing, you learn how to make a delicious (and simple) dish: Chicken Marsala.
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Features: Bill Briwa

Originally produced by The Great Courses in 2012.

Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sauteed foods. As you explore the ins and outs of sauteing, you learn how to make a delicious (and simple) dish: Chicken Marsala.

Mode of access: World Wide Web.

In English

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