Saute-Dry-Heat Cooking with Fat
Material type: FilmPublisher 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
- computer
- online resource
Title from title frames.
In Process Record.
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