Cooking at the Academy

Braising and Stewing (1x7)

Data emisji: Lut 10, 1991

Fill your kitchen with the tantalizing aromas of Chicken Portuguese, Philippine-style Pork Adobo, and a hearty Sauerbraten. Time-honored methods turn inexpensive cuts of meat into exotic main dishes. Among other savory tips, Executive Chef Jonathan Robinette shows you how to truss a rump roast, master a flavorful marinade, and make a traditional German sauce spiced with gingersnaps.