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Braising
DVD
Braising
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1 Total copies, 1 Copies are in, 0 Copies are out.
Demonstrates the proper procedures used in braising in which the cut of meet is dried, seasoned, seared and simmered to tenderness. Explains which cuts of meat are suitable for braising, proper ratios of ingredients, and suggested portion sizes.
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Title
Braising
Call No
TX 686 B73 1988
Authors
Culinary Institute of America
Subjects
Braising (Cooking)
Cooking.
Language
English
Published
Hyde Park, N.Y. : Culinary Institute of America, 1988.
Publication Desc
1 DVD (12 min.) : sd., col. ; 12 cm.
Dimensions
12 cm.
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