Name: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Genre: Documentary
Released: 11 Jul 2012
Rating: 0.00
Cast: Bill Briwa

Season

Season 1

1 - 1

Cooking--Ingredients, Technique, and Flavor
1 - 2

Your Most Essential Tool--Knives
1 - 3

More Essential Tools--From Pots to Shears
1 - 4

Saute--Dry-Heat Cooking with Fat
1 - 5

Roasting--Dry-Heat Cooking without Fat
1 - 6

Frying--Dry-Heat Cooking with Fat
1 - 7

From Poach to Steam--Moist-Heat Cooking
1 - 8

Braising and Stewing--Combination Cooking
1 - 9

Grilling and Broiling--Dry-Heat Cooking without Fat
1 - 10

Stocks and Broths--The Foundation
1 - 11

The Stir-Fry Dance--Dry-Heat Cooking with Fat
1 - 12

Herbs and Spices--Flavor on Demand
1 - 13

Sauces--From Beurre Blanc to Bechamel
1 - 14

Grains and Legumes--Cooking for Great Flavor
1 - 15

Salads from the Cold Kitchen
1 - 16

Eggs--From the Classic to the Contemporary
1 - 17

Soups from around the World
1 - 18

From Fettuccine to Orecchiette--Fresh and Dry Pastas
1 - 19

Meat--From Spatchcocked Chicken to Brined Pork Chops
1 - 20

Seafood--From Market to Plate
1 - 21

Vegetables in Glorious Variety
1 - 22

A Few Great Desserts for Grown-Ups
1 - 23

Thirst--The New Frontier of Flavor
1 - 24

Crafting a Meal, Engaging the Senses

123-stream

The Everyday Gourmet: Rediscovering the Lost Art of Cooking - Season 1 Episode 19 Meat--From Spatchcocked Chicken to Brined Pork Chops

Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a really good hamburger?

Season

Cooking--Ingredients, Technique, and Flavor

Your Most Essential Tool--Knives

More Essential Tools--From Pots to Shears

Saute--Dry-Heat Cooking with Fat

Roasting--Dry-Heat Cooking without Fat

Frying--Dry-Heat Cooking with Fat

From Poach to Steam--Moist-Heat Cooking

Braising and Stewing--Combination Cooking

Grilling and Broiling--Dry-Heat Cooking without Fat

Stocks and Broths--The Foundation

The Stir-Fry Dance--Dry-Heat Cooking with Fat

Herbs and Spices--Flavor on Demand

Sauces--From Beurre Blanc to Bechamel

Grains and Legumes--Cooking for Great Flavor

Salads from the Cold Kitchen

Eggs--From the Classic to the Contemporary

Soups from around the World

From Fettuccine to Orecchiette--Fresh and Dry Pastas

Meat--From Spatchcocked Chicken to Brined Pork Chops

Seafood--From Market to Plate

Vegetables in Glorious Variety

A Few Great Desserts for Grown-Ups

Thirst--The New Frontier of Flavor

Crafting a Meal, Engaging the Senses