Media

Ep. 27 - Pan Frying
Ep. 27 - Pan Frying
Ep. 26 - Carmelizing Onions
Ep. 26 - Carmelizing Onions
Ep. 25 - Saute
Ep. 25 - Saute
Ep. 24 - Grilling
Ep. 24 - Grilling
Ep. 23 - Roasting
Ep. 23 - Roasting
Ep. 22 - Steaming
Ep. 22 - Steaming
Ep. 21 - Blanching and Shocking
Ep. 21 - Blanching and Shocking
Ep. 20 - Poaching
Ep. 20 - Poaching
Ep. 19 - Vinaigrette
Ep. 19 - Vinaigrette
Ep. 18 - Hollandaise
Ep. 18 - Hollandaise
Ep. 17 - Espagnole and Demi Sauce
Ep. 17 - Espagnole and Demi Sauce
Ep. 16 - Bechamel and Mornay Sauce
Ep. 16 - Bechamel and Mornay Sauce
Ep. 15 - Veloute and Supreme Sauce
Ep. 15 - Veloute and Supreme Sauce
Ep. 14 - Cream Soups Part 3
Ep. 14 - Cream Soups Part 3
Ep. 13 - Cream Soups Part 2
Ep. 13 - Cream Soups Part 2
Ep. 12 - Cream Soups Part 1
Ep. 12 - Cream Soups Part 1
Ep. 11 - Brown Stock
Ep. 11 - Brown Stock
Ep. 10 - White Stock and Blanching
Ep. 10 - White Stock and Blanching
Ep. 09 - Eight Way Chicken
Ep. 09 - Eight Way Chicken
Ep. 08 - Chiffonade
Ep. 08 - Chiffonade
Ep. 07 - Citrus Supremes
Ep. 07 - Citrus Supremes
Ep. 06 - Zest Citrus
Ep. 06 - Zest Citrus
Ep. 05 - Basic Cuts
Ep. 05 - Basic Cuts
Ep. 04 - Garlic and Mince and Paste
Ep. 04 - Garlic and Mince and Paste
Ep. 03 - Peel and Seed a Tomato
Ep. 03 - Peel and Seed a Tomato
Ep. 02 - Slicing and Dicing Onions
Ep. 02 - Slicing and Dicing Onions
Ep. 01 - How to Use a Chefs Knife
Ep. 01 - How to Use a Chefs Knife
Broadcast Terms-Part 01
Broadcast Terms-Part 01
13-3.3.6 Box-and-whisker plots, Part 2 (using TI-84)
13-3.3.6 Box-and-whisker plots, Part 2 (using TI-84)
Interface Recording Basics (Focusrite scarlett and Studio One 5)
Interface Recording Basics (Focusrite scarlett and Studio One 5)