Jacques Pepin Complete Techniques 06 Fish and Shellfish 03 Peeling and Eviscerating Shrimp mp4

Jacques Pepin Complete Techniques
06 Fish and Shellfish 03 Peeling and Eviscerating Shrimp mp4

Name	Jacques Pepin's Complete Techniques	DOWNLOAD Copy Link Trouble downloading? see How To
Total Size	2.3 GB
Total Files	63
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Hash	0FFCE593336430441F24935732DF9E9049E835AB

/06 - Fish and Shellfish/03 - Peeling and Eviscerating Shrimp.mp4	14.0 MB
/06 - Fish and Shellfish/01 - Shucking Oysters and Clams.mp4	28.0 MB
/06 - Fish and Shellfish/05 - Scaling Fish.mp4	13.8 MB
/06 - Fish and Shellfish/06 - Boning, Cutting, and Serving Salmon.mp4	99.8 MB
/06 - Fish and Shellfish/02 - Cleaning Calamari.mp4	20.2 MB
/06 - Fish and Shellfish/07 - Boning Monkfish and a Black Bass.mp4	30.6 MB
/06 - Fish and Shellfish/08 - Cleaning Sole & Boning a Cooked Sole.mp4	51.5 MB
/03 - Vegetables/04 - Peeling and Trimming Asparagus.mp4	15.7 MB
/10 - Desserts/05 - Making and Piping Meringue.mp4	60.6 MB
/03 - Vegetables/02 - Peeling a Carrot.mp4	7.9 MB
/03 - Vegetables/09 - Prepping and Cooking Artichokes.mp4	49.6 MB
/07 - Poultry and Meat/10 - Cleaning and Cutting a Rabbit.mp4	43.9 MB
/02 - Basics/03 - Positioning and Using a Knife.mp4	41.4 MB
/04 - Fruit/01 - Peeling, Coring, and Slicing Apples.mp4	25.6 MB
/03 - Vegetables/07 - Peeling Broccoli.mp4	10.2 MB
Showing first 15 files of 63 total files