Audio Podcast | SCS 008 Frying, Confit, Deep Fat Poaching.mp3
Duck Confit Part 1 | Cooking & Curing
Duck Confit Part 2 | Searing & Serving
Frenched Chicken Leg | Pan Frying & Deep Frying
Fried Chicken Roulade
The Science of Pressure Frying
Sous Vide
Audio Podcast | SCS 035 Understanding Sous Vide Cooking
Sous Vide Beef Bourguignon with Glazed Vegetables
Sous Vide Rack of Lamb With Pan Sauce and Vegetables
Sous Vide Chicken Breast with Spring Vegetables
Audio Podcast | SCS 036 Sous Vide Cooking At Home with Jason Logsdon
Audio Podcast | Sous Vide Chicken Wings
BBQ & GRILLING
Audio Podcast | SCS 038 Greg Rempe
SCS 040 Meathead From Amazing Ribs
SCS 041 Malcom Reed
Audio Podcast | SCS 042 Max Good - Understanding BBQ Grills & Smokers
Reverse Searing | An Introduction
Reverse Seared Tri Tip on a BBQ Grill
Reverse Seared Rib Eye Steak
Smoke Roasted Spatchcocked Chicken on a Kettle Grill
Glazing Review
If you've already completed the basic starches course, then these videos may serve as a review. However, since glazing is a unique cooking technique, I've included them here for the sake of completeness.