- 1. Cooking Vegetables Introduction (Free)0:35
- 2. Blanching - L 15:27
- 3. Roasting - L 24:45
- 4. Sautéing - L 35:26
Cooking techniques for vegetables.
Explore the fundamentals of vegetable cookery by learning how to blanch, roast, and sautée. This class will further explore how to prepare, cut and cook fresh vegetables to optimize their flavor and appearance, as well as how to make an infused oil to give any variety of vegetable an added layer of flavor.