Episode 9 – Dry Heat Cooking Methods – sautéing and roasting

Description

It’s time to start putting all the culinary knowledge you’ve gained in the previous episodes together. This episode covers dry heat cooking methods such as sautéing, roasting, and stir-frying. We prepare, cook, and serve a complete meal consisting of a protein, starch, and vegetable, utilizing the knowledge and skills you have acquired in the previous cooking episodes. Meal plating and presentation are key components as you eat with the eyes first.

 

Demonstrations/Recipes

Scoring Zucchini with Channel Knife

Deglazing the Pan for Sauce

  

Salmon Amandine

Garlic/Shallot Rice Pilaf

Stir-fried Zucchini and Peppers

 

Fines Herbs Pan-Roasted Chicken Breasts

Puréed Potatoes

Haricot Vert Amandine