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Culinary Institute of America - Basic Kitchen Prep

CulinaryInstituteAmericaBasicKitchenPrep

种子大小:598.25 MB

收录时间:2008-06-06

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文件列表:35File

  1. 31_Croutons_VTS_12_1.avi40.7 MB
  2. 28_Whipping_Egg_Whites_VTS_25_1.avi32.9 MB
  3. 08_Fresh_Herbs_VTS_18_1.avi28.72 MB
  4. 05_Roasting Peppers_VTS_09_1.avi28.04 MB
  5. 19_Marinades_VTS_13_1.avi27.74 MB
  6. 32_rehydrating_dried_beans_chilis_fruits_VTS_21_1.avi25.13 MB
  7. 07_Leafy Greens_VTS_07_1.avi23.22 MB
  8. 04_tomato_concasse_VTS_03_1.avi23.01 MB
  9. 02_Infused_Oil_with_Garlic_VTS_33_1.avi22.49 MB
  10. 03_mushroom_duxelles_VTS_36_1.avi22.33 MB
  11. 01_roasting_garlic_and_shallots_VTS_10_1.avi22.28 MB
  12. 18_spice_blends_VTS_04_1.avi22.17 MB
  13. 23_roux-white_blond_brown_VTS_11_1.avi21.33 MB
  14. 21_brining_VTS_19_1.avi18.96 MB
  15. 10_artichokes_VTS_32_1.avi18.23 MB
  16. 17_toasting_nuts_and_seeds_VTS_35_1.avi18.09 MB
  17. 26_clarifying_butter_VTS_23_1.avi17.9 MB
  18. 06_roasting_tomatoes_VTS_06_1.avi17.33 MB
  19. 16_garni_and_sachet_d'epices_VTS_17_1_bouquet.avi17.06 MB
  20. 30_liaison_and_tempering_VTS_26_1.avi15.99 MB
  21. 27_whipping_cream_VTS_34_1.avi15.91 MB
  22. 29_folding_VTS_24_1.avi14.51 MB
  23. 15_mirepoix_and_matignon_VTS_20_1.avi13.37 MB
  24. 09_eggplant_VTS_05_1.avi13.32 MB
  25. 11_avocados_VTS_01_1.avi12.62 MB
  26. 20_dry_rubs_VTS_14_1.avi11.32 MB
  27. 24_zesting_VTS_02_1.avi11.07 MB
  28. 14_oignon_piqué_VTS_15_1.avi11.03 MB
  29. 13_oignon_brûlé_VTS_16_1.avi10.27 MB
  30. 00_Intro_VTS_22_1.avi7.76 MB
  31. 33_measuring_basics-recipe_conversion_VTS_30_1.avi3.44 MB
  32. 22_measuring_basics-volume_vs_weight_VTS_28_1.avi3.4 MB
  33. 12_measuring_basics-edible_portion_VTS_27_1.avi3.23 MB
  34. 25_measuring_basics-potware_capacity_VTS_29_1.avi2.67 MB
  35. BKPrecipe.pdf733.07 KB