Dry Heat Methods Volume 1 (Grilling, Broiling, Roasting & Baking)
Dry Heat Methods Volume 2 (Sautéing, Pan-Frying, Deep-Frying & Stir-Frying)
Moist Heat Methods (Steaming, Submersion Cooking, Braising & Stewing)

Dry Heat Volume 1

DVD 2+ Hours Culinary Institute of America

This chef instruction video explores techiques of grilling, broiling, roasting and baking. These cooking methods rely on dry heat without fats or oils. The food is cooked either by a direct application of radiant heat (grilling and broiling) or by indirect heat in the oven (roasting and baking). The result of these cooking methods is a highly flavored exterior and moist interior.

Topics covered include:

Grilling
Broiling
Roasting
Baking

Grilling

Mastering grilling is important to your customers and to your bottom line. In this section, you will:

Discover proper selection and preparation of foods for the grill
Learn the techniques for grilling vegetables and meat
Examine handling requirements and cooking times for various items
Explore various menu options for this technique including grilled vegetables and grilled lamb chops with caramelized garlic sauce

Broiling

Often the greatest culinary triumphs reflect the simplest concepts supported by a mastery of technique and attention to detail in execution. This section will:

Study the basics of broiling
Examine how to broil both delicate fish and hearty meat
Explore various ways to check for doneness
Learn the techniques for preparing broiled steak and broiled lemon sole
Address the high heat of broiler rods

Roasting

Despite the changes in professional cooking over the last decade, you still need a thorough understanding of the basics. With this section, you will:

Gain knowledge on the principles of roasting
Learn how to create sauces from pan drippings
Explore the importance of the resting period
Examine the proper techniques for preparing roasted chicken and roast beef au jus

Baking

By deepening your understanding of all this all-important cooking technique, you will enhance your overall skills. During this section you will:

Learn the basics of cooking proteins over extended periods of time
Examine the basics of baking savory items
Learn how to select foods for baking
Obtain tips on how to prepare your items prior to cooking
See savory menu items prepared - baked eggs with ratatouille and baked salmon with a smoked salmon and horseradish crust

Dry Heat Volume 2

DVD 2+ Hours Culinary Institute of America

The cooking techniques presented in this DVD rely on fat or oil as the cooking medium. Since dry heat does not have a tenderizing effect, any food prepared using these cooking methods must be naturally tender or should be prepared in a way that introduces additional moisture. Once you have developed these skills, you can being the process of refining and creating virtually endless variations employing dry-heat cooking methods.

Topics covered include:

Sautéing
Pan Frying
Deep Frying
Sitr Frying

Sautéing

This popular high-heat cooking method quickly adds flavor to your selections and versatility to your staff's skill set. This section will help you:

Learn the step-by-step process of sautéing
Explore the art of finishing, garnishing, glazing, deglazing and plating a sautéed item
Discover how to "condition" your pan
Prepare classic sautéed recipes - veal scallopine marsala and trout meuniere

Pan Frying

In this section you will explore the basics of pan frying items ranging from vegetables to meats to poultry. Also:

Get tips on how to apply proper batters to food for frying
Learn the standard breading techniques
Discover how to properly coat and pan fry recipes, including pan-friend vegetables and southern fried chicken

Deep Frying

Who isn't occasionally seduced by the crisp crunch and savor of fried foods? In this section you will:

Study the basics of deep frying
Learn the importance of coating to optimize flavor
Maintain cooking fat for the best tasting fried foods with the least amount of waste
Learn how to prepare tempura vegetables and breaded shrimp
Explore different methods of placing food into hot oil

Stir Frying

Gain the competitive edge on mastering this immensely appealing technique and learn how to make it work in your operation.

Discover the proper cooking sequencing for stir fried items
Examine the importance of consistency in product size for this cooking method
Learn the proper techniques for preparing stir fried scallops

Moist Heat Cooking Methods

DVD 2+ Hours Culinary Institute of America

Moist-heat techniques- steaming, cooking foods en papillote, shallow poaching, deep poaching, and simmering- rely on liquid and/or water vapor as the cooking medium. Braising and stewing are often thought of as peasant dishes because they frequently call for less tender (and less expensive) main ingredients than do other techniques. Monitoring cooking temperatures and times vigilantly and determining doneness accurately are key to a mastery of moist-heat methods.

Topics covered include:

Steaming
Submersion Cooking
Braising
Stewing

Steaming

This moist-heat cooking method is gentle enough for delicate foods and versatile enough to add flavor and interest. Learn how to:

Select and prepare foods for steaming
Capitalize on the health benefits of this low-fat technique
Prepare beef and pork tamales and red snapper en papillote
Expand on the basic technique of this cooking method

Submersion Cooking

Expand your culinary talents and knowledge by developing a more profound understanding of this technique. During this segment you will:

Explore the various methods of submersion cooking
Examine how the cooking liquid enhances the flavor of the menu item as well as the sauce
Learn how to select and prepare foods for poaching
Watch how sea bass and watercress sauce, poached salmon with dill butter and corned beef with cabbage are prepared

Braising

Explore how this cooking technique can play a key role in creating and maintaining healthy profit margins while delighting your customers and enriching your bottom line.

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Monday, October 6, 2008

Wholesale Spices and Seasonings in Bulk

Dried Beans, Peas & Legumes

Wholesale Dried Fruits

Sweetened, sulfur added to preserve natural color.

No sugar added, sulfur added to preserve natural color.

No added sugar or sulfur. Preserved with Potassium Sorbate for soft and moist fruit.

All Natural, no added sugar or sulfur.

Organically Grown Dried Fruits

Bulk Grains & Cereals

67 Wholesale Nuts: Almonds, Cashews, Pecans, Peanuts, etc.

Nuts Roasted and Salted : Almonds, Cashews, Macadamias, etc.

Nuts Roasted and Salted continued: Peanuts, Pecans, Pistachios

Natural Raw Nuts: Almonds, Brazils, Cashews, Filberts, etc.

Natural Raw Nuts continued: Macadamias, Pine Nuts, Pecans, Walnuts, etc.

Roasted No Salt : Almonds, Cashews, Macadamias, etc.

Roasted No Salt continued: Peanuts, Pecans

Peanut Butter:

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