TGC - The Everyday Gourmet How to Master Outdoor Cooking

[Prohibitive]

TGC - The Everyday Gourmet: How to Master Outdo Cooking
Duration: 6h 41m | Video: .MP4 1280x720, 30 fps(r) | Audio: AAC, 44100Hz, 2ch | Size: 5.62 GB
Genre: eLearning | Language: English

Steak. Asparagus. Pineapple. On a pleasant day when family friends are near, nothing beats firing up the grill f a great meal. Most of us, however, don't take full advantage of all the possibilities f outdo cooking. Not only can the grill provide a savy seared crust on a juicy steak add smoky flav to some barbecue chicken, the grill can also enhance salads, side dishes, and a variety of meats beyond your traditional hamburgers and hot dogs.

Picture a Caesar salad with bread charred on the grill and topped with reggiano parmesan. how about a king salmon cooked over cedar plank wood, a mixed grill with marinated quail and Italian sausage, iber-roasted potatoes to accompany the main course? And of course, you'll want a nice vinaigrette with your side salad.

Whether you're just starting out you have a wide range of skills, The Everyday Gourmet: How to Master Outdo Cooking gives you the chance to boost your culinary repertoire and take full advantage of the grill-your "outdo kitchen." Taught by Bill Briwa and Patrick Clark, two highly acclaimed chefs at the Culinary Institute of America, these twelve infmative lectures are filled with detailed demonstrations of techniques and recipes from around the wld that will liven up your summer meals.

The beauty of outdo cooking is in going back to basics, using simple tools and your own sensual awareness of the process to make delicious food. Whether it's the feel of heat from the grill, the sweet smell of fire-roasted onions, the sound of a sizzling steak over flame, all of your senses play a role in success with the grill. Your instructs show you what the various sights, sounds, and smells mean-and how to make adjustments as you go to create the perfect dish, every time.

Exple All the Fundamentals of Outdo Cooking

Along with clear lessons in cooking techniques and recipes, Chefs Briwa and Clark also tell you everything you need to know about operating the grill. F instance, you will:

Exple different types of wood and charcoal fuel sources, including oak and mesquite.
Consider different cuts of meat, from beef brisket to pk shoulder to fish, and how best to cook them.
Find out what utensils you need to get the job done, from charcoal chimneys to skewers.
See how to create "zones" of heat on the grill to select just the right temperature f cooking different foods.
You'll get a number of insider tricks f cooking on and off the grill, as well as tips f how to avoid some of the most common mistakes people make. You'll learn how to tell how well done meat is cooked by using your thumb and fefinger. Away from the grill, you'll examine several rules of thumb f creating marinades, dry rubs, vinaigrettes, and me. Plus, discover an easier way of cutting garlic and chopping walnuts, among other handy shtcuts.

Whether you're a novice griller who sticks to hamburgers and hot dogs around the holidays an experienced cook interesting in expanding your repertoire, Chefs Briwa and Clark guide you through all the ins and outs of outdo cooking.
Discover Recipes From Around the Wld

There might not be anything me quintessentially American than grilling on Memial Day the Fourth of July, but outdo cooking is global in its appeal. Cooking over an open fire has brought humans together f millennia, so it's no surprise to find delicious recipes from many culinary traditions. As you learn to infuse different flavs and ingredients, you'll see step-by-step instructions f recipes from around the wld:

The Mediterranean: Sicilian steak with rich tomato sauce, eggplant sandwich with homemade tzatziki, lamb kabobs, and me.

East and Southeast Asia: Vietnamese liongrass pk, Kean marinated sht ribs, Japanese yakiti, Thai beef satay in peanut sauce, and beyond.

Latin America: Caribbean jerk chicken with fire-and-ice fruit salad, skirt steak with ange mojo, pibil-marinated halibut cooked inside banana leaves... the list goes on.

In addition to a wealth of recipes from around the wld, you'll also discover a few new takes on some classic American dishes. Travel through the South f a survey of the great barbeque cultures in the Carolinas, Tennessee, and Texas-including the different types of regional sauces. You'll also learn how to make your own pizza dough, whip up a number of marinades, and much, much me.

Master Every Course of the Meal

While we may associate meat with the grill, Chefs Briwa and Clark show you how the grill is really your outdo kitchen-capable of preparing every course of the meal, from appetizers and salads to side dishes and dessert. In fact, some of the most creative and delicious entrees rely on little no meat.

Whether you're hosting a summer block party just looking to cook something unique f your immediate family, you'll learn how to make grilled Bartlett pears with bitter greens and blue cheese, a grilled vegetable platter with shirred eggs, bruschetta, crostini, and me. Your chefs also give you a wide range of marinade and vinaigrette recipes to compliment what you cook on the grill.

From fire-roasted salsa to a sweet treat made from grilled bread and chocolate, outdo cooking is one of the most versatile, accessible ways to prepare a meal. In sht, grilled food simply tastes better, and The Everyday Gourmet: How to Master Outdo Cooking gives you masterful instruction to take your culinary skills to the next level.
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