Description
In a world that is increasingly aware of nutrition and healthful choices, knowing your vegetables is a must in any chef’s education. They are increasingly used as main dishes as well as side dishes. Vegetables and the unique cooking techniques that serve them best will be discussed in this episode, as well as product quality, freshness, shelf life, and storage. Vegetarian main dishes and Vegetable side dishes are prepared in this important class.
Demonstrations
Blanching Green Beans/Eggplant
Rendering Bacon
Cooking Mushrooms
Chiffonade Basil
Recipes
Haricot Vert Amandine
Vegetable Ratatouille
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