Culinary Institute of America - Basic Kitchen Prep- org (Size: 598.25 MB)
| | | 00_Intro_VTS_22_1.avi | 7.76 MB |
| | | 01_roasting_garlic_and_shallots_VTS_10_1.avi | 22.28 MB |
| | | 02_Infused_Oil_with_Garlic_VTS_33_1.avi | 22.49 MB |
| | | 03_mushroom_duxelles_VTS_36_1.avi | 22.33 MB |
| | | 04_tomato_concasse_VTS_03_1.avi | 23.01 MB |
| | | 05_Roasting Peppers_VTS_09_1.avi | 28.04 MB |
| | | 06_roasting_tomatoes_VTS_06_1.avi | 17.33 MB |
| | | 07_Leafy Greens_VTS_07_1.avi | 23.22 MB |
| | | 08_Fresh_Herbs_VTS_18_1.avi | 28.72 MB |
| | | 09_eggplant_VTS_05_1.avi | 13.32 MB |
| | | 10_artichokes_VTS_32_1.avi | 18.23 MB |
| | | 11_avocados_VTS_01_1.avi | 12.62 MB |
| | | 12_measuring_basics-edible_portion_VTS_27_1.avi | 3.23 MB |
| | | 13_oignon_brûlé_VTS_16_1.avi | 10.27 MB |
| | | 14_oignon_piqué_VTS_15_1.avi | 11.03 MB |
| | | 15_mirepoix_and_matignon_VTS_20_1.avi | 13.37 MB |
| | | 16_garni_and_sachet_d'epices_VTS_17_1_bouquet.avi | 17.06 MB |
| | | 17_toasting_nuts_and_seeds_VTS_35_1.avi | 18.09 MB |
| | | 18_spice_blends_VTS_04_1.avi | 22.17 MB |
| | | 19_Marinades_VTS_13_1.avi | 27.74 MB |
| | | 20_dry_rubs_VTS_14_1.avi | 11.32 MB |
| | | 21_brining_VTS_19_1.avi | 18.96 MB |
| | | 22_measuring_basics-volume_vs_weight_VTS_28_1.avi | 3.4 MB |
| | | 23_roux-white_blond_brown_VTS_11_1.avi | 21.33 MB |
| | | 24_zesting_VTS_02_1.avi | 11.07 MB |
| | | 25_measuring_basics-potware_capacity_VTS_29_1.avi | 2.67 MB |
| | | 26_clarifying_butter_VTS_23_1.avi | 17.9 MB |
| | | 27_whipping_cream_VTS_34_1.avi | 15.91 MB |
| | | 28_Whipping_Egg_Whites_VTS_25_1.avi | 32.9 MB |
| | | 29_folding_VTS_24_1.avi | 14.51 MB |
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