Techniques

Stock and Broth

Beef Stock

Chicken Stock

Clarifying Stock

Fish Stock

Braising

Braising Lamb

Braising Leg of Pork

Braising a leg of pork

Braising Poultry

Braising Vegetables

Miscellaneus Techniques

Bearnaise

Clarifying Butter

Mayonaise

White Sauce

Pan Frying

Pan Frying Beef

Pan Frying Chicken

Pan Frying Flat Fish

Pan Frying Goat

Pan Frying Lamb

Pan Frying Rabbit

Pan Frying Round Fish

Grill

Grill Cooking Beef

Grill Cooking Deer or Venison

Grill Cooking Fish and Shellfish

Grill Cooking Pork

Grill Cooking Vegetables

Oven Roasting

Oven frying Beef

Oven Roast Duck

Oven Roast Filet of Pork

Oven Roast Leg of Lamb

Oven Roast Leg of Venison

Oven roast Veal

Steaming

Steam Cooking Fish

Steam Cooking Meat

Steam Cooking Poultry

Steam Cooking Vegetables

Blanching

Blanching Tomatoes

Blanching Vegetables

Poaching

Poached egg

Poached Salmon

Filling and Stuffing

Stuffing a Tenderloin of Pork

Chicken Soufflé and Stuffing

Filling and Stuffing of Duck

Sausages Pork

Tying and Fastening

String Tie and Stuffing Pork Tenderloin

Butchers knot

String Tie Shoulder of Lamb

String Tie Whole Deboned Chicken

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