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Meat : Cooking Techniques

Author: Films for the Humanities & Sciences (Firm); Infobase.; Video Education Australasia.
Publisher: New York, N.Y. : Infobase, [2013], ©2013.
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and  Read more...
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Details

Genre/Form: Videorecording
Educational films
Internet videos
Additional Physical Format: Originally produced:
Video Education Australasia, 2013
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Films for the Humanities & Sciences (Firm); Infobase.; Video Education Australasia.
OCLC Number: 1029490324
Language Note: Closed-captioned. Transcript available.
Notes: Encoded with permission for digital streaming by Infobase on October 18, 2013.
Films On Demand is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.
Title from distributor's description.
Target Audience: 8 & up.
Description: 1 streaming video file (17 min.) : sound, color
Contents: Introduction to Cooking Meat (1:21) --
Roast Meat (1:14) --
Grilling/Frying Meat (2:06) --
Cooking Technique: "Doneness" (1:47) --
Stewing Meat (2:46) --
Larding and Barding Meat (1:40) --
Braising Meat (3:31) --
Braised Lamb with Reduction (2:02) --
Credits: Meat: Cooking Techniques (0:21).
Other Titles: Cooking Techniques
Responsibility: Video Education Australasia.

Abstract:

What are the three steps all chefs should begin with before cooking meat? How long does meat need to rest after being cooked? What is the best way to make a meal from a tough cut of meat? In this program, professional chef Andrew Sankey explains the basics of preparing meat, then provides a how-to for a variety of cooking techniques. Demonstrating methods for roasting, frying, grilling, stewing, braising, and larding, Sankey also covers internal temperatures, flavorings, and more. Produced in Australia.

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Primary Entity

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