VOL 2: Main Course DVD

VOLUME TWO: MAIN COURSE

YOU WON'T JUST LEARN TO MAKE A FEW DISHES,YOU'LL LEARN HOW TO COOK!

If paint colors and brush strokes are what an artist uses to make a masterpiece, then the Main Course volume is at the core of the Chopstick Bowl Series. Learn the foundational techniques for preparing meats, vegetables, and sauces. With these building blocks in your arsenal, you'll be able to jump right in and discover how to combine components to create a growing menu of Chinese Take-out dishes.

Ever notice that many of the fast-food drive-thru's offer the same food over and over, just packaged in different ways? A good example of this is the ever popular Mexican fast-food drive-thru. Their core building blocks for just about any dish are cheese, lettuce, tomato, some form of tortilla, and a choice of seasoned chicken or beef.

So when you order a taco, you'll get your tortilla taco shell, stuffed with meat, shredded lettuce, cheese and tomato. If you order a burrito, you'll get a soft tortilla wrapped around meat, shredded lettuce, cheese and tomato. If you order nachos, you receive a plate of nacho tortilla chips covered with... yup - you guessed it... meat, shredded lettuce, cheese and tomato. The combinations just keep multiplying... but with so few components to play with, the food can become boring quickly!

Chinese Take-out works the same way, but with one major difference... there's a whole lot of components to play with! Don't think so? Count the amount of items available on most Chinese Take-out menus. They'll usually average in excess of a hundred or so. That means you'll be able to expand your cooking ability in a very short time without the need for extended recipe card files and cookbooks. Imagine being able to cook nearly a hundred different dishes without going to cooking school!

This volume introduces the basic techniques showing you how to slice, dice, shred, peel, blanch, sauté and stir fry. Then you will learn how to prepare the popular take-out meats such as beef, chicken, pork and shrimp. Vegetables are streamlined by demonstrating with pre-cut frozen or canned. Not to worry, you'll always have the option of preparing your choice of fresh veggies because you'll already know how to slice, dice and blanch.

Next, you'll learn to make some of the most guarded sauces of Chinese Take-out cooking. What distinguishes one Chinese Take-out restaurant from the rest is usually flavor. The sauces are what make Chinese Take-out so flavorful. It's no wonder that Master Chefs will keep their sauce recipes a secret. In the Main Course volume, you'll learn how to make three of the most common sauces used in Chinese Take-out cooking.

Finally, the Main Course volume ties it all together by demonstrating four basic dishes in which the meats, vegetables and sauces can be interchanged to create even more dishes.

Once you understand the approach and are familiar with the basic techniques, you'll be able to skillfully cook just like the Chinese Take-out Masters. You'll be able to mix and match meats, vegetables and sauces on the fly to accommodate any demanding mouth. Much like an artist, with a full pallet of colors, can paint many masterpieces, you'll be able to create many colorful and delightful dishes upon request!

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Demonstrations:

• Cutting and Cooking Techniques
• Preparation of Meats, Vegetables and Sauces
• Chicken & Broccoli
• Beef & Mixed Vegetables
• Chicken Curry
• Shrimp with Garlic Sauce

Format : DVD
Running Time: Approximately 70 minutes
Languages : English
Category: Chinese Cooking

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