Braising

Culinary Institute of America. Learning Resources Center. (Added Author).

Summary: Demonstrates braising, a method combining both dry and moist heat for cooking less tender cuts of meat, as well as poultry. Topics include: ingredients, mirepoix, sauces, utensils/equipment, preparation sequence and techniques.

Record details

Physical Description: videodisc
1 videodisc (14 min.) : sound, color ; 4 3/4 in. (DVD).
Publisher: Hyde Park, N.Y. : Culinary Learning Resources, Culinary Institute of America, [1988 ;]
Distributor: Vancouver : B.C. Learning Connection [distributor], [1998]

Content descriptions

General Note:	Series title from container.
Restrictions on Access Note:	Restrictions: Eligible B.C. and Yukon K-12 and post-secondary institutions only.
Creation/Production Credits Note:	Producers, writers, Steven Kolpan, Mary Cooper.
System Details Note:	DVD.