Top Chef University - Pork & Poultry

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Top Chef University - Pork & Poultry

Top Chef University - Pork & Poultry
.FLV, VP6, 800 kbps, 768x432 | English, MP3, 80 kbps, 2 Ch | 4.3 hours | + PDF | 1.73 GB
Subject: Cooking




This course brings you the best of poultry and pig. Explore a wealth of recipes for different cuts of pork, and chicken along with dishes created for turkey, quail and duck.

POULTRY

1.1 Breaking Down a Whole Chicken
1.2 Bone-In Breast - Chicken Marsala with Mushrooms
1.3 Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette
1.4 Sweet and Spicy Chicken Wings with Slaw
1.5 Legs and Thighs - Coq Au Vin
1.6 Southern Fried Chicken
1.7 Grilled Spatchcock Chicken with Lemon and Rosemary
1.8 Turkey Breast - Stuffed Turkey Roulade
1.9 Quail - Grilled Quail with Caramelized Honey Glaze
1.10 Cornish Hen - Moroccan Spiced Game Hens with Couscous
1.11 Duck - Orange Glazed Duck Breast

PORK

2.1 Introduction to Pork - The Cuts
2.2 Chops - Rosemary Roasted Pork Cops with Red Wine & Grapes
2.3 Tenderloin - Grilled Pork Tenderloin with Apple & Cherry Chutney
2.4 Ribs - Sticky Chinese Spare Ribs
2.5 Shoulder - Ketchup & Cider Braised Shoulder
2.6 Pork Belly - Slow Roasted Pork Belly with Collard Greens
2.7 Bacon - Grilled Cheese with Bacon and Egg
2.8 Country Sausage, Spicy Italian Links
2.9 French Country Pate with Dijon & Cornichons


Top Chef University - Pork & Poultry



Top Chef University - Pork & Poultry
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