Jacques Pepin Complete Techniques | 0FFCE593336430441F24935732DF9E9049E835AB

Jacques Pepin Complete Techniques

Name	Jacques Pepin's Complete Techniques	DOWNLOAD Copy Link
Total Size	2.3 GB
Total Files	63
Last Seen	2024-10-26 02:56
Hash	0FFCE593336430441F24935732DF9E9049E835AB

/10 - Desserts/
04 - Making and Working with Puff Pastry.mp4	117.9 MB
01 - Making Crepes.mp4	88.3 MB
02 - Making, Rolling, and Forming Pie Dough.mp4	64.0 MB
05 - Making and Piping Meringue.mp4	60.6 MB
09 - Working with Sugar - Making Caramel Cages and Making Angel Hair.mp4	51.4 MB
03 - Making, Rolling, and Forming Sweet Dough.mp4	46.9 MB
08 - Chocolate Balloons.mp4	22.4 MB
06 - Cutting a Genoise.mp4	17.2 MB
07 - Chocolate-covered Leaves.mp4	16.7 MB
/07 - Poultry and Meat/
02 - Cutting a Whole Chicken - For Stew, Boned Wings, Lollipops, Boned Legs.mp4	117.3 MB
03 - Cutting, Boning, and Preparing a Chicken for Galantine.mp4	116.8 MB
08 - Cleaning, Boning, and Dividing a Leg of Lamb.mp4	76.5 MB
05 - Cleaning and Cutting a Beef Filet.mp4	57.1 MB
10 - Cleaning and Cutting a Rabbit.mp4	43.9 MB
07 - Preparing Sausage and Cooking in a Circulator.mp4	43.4 MB
01 - Trussing a Chicken.mp4	42.8 MB
06 - Cutting and Grilling (Quadrillage) New York Strip Steak.mp4	37.6 MB
04 - Carving a Roasted Chicken.mp4	29.9 MB
09 - Skinning and Skewering Lamb Kidneys.mp4	25.6 MB
/06 - Fish and Shellfish/
06 - Boning, Cutting, and Serving Salmon.mp4	99.8 MB
04 - Killing a Live Lobster & Removing the Meat from a Cooked Lobster.mp4	75.6 MB
08 - Cleaning Sole & Boning a Cooked Sole.mp4	51.5 MB
07 - Boning Monkfish and a Black Bass.mp4	30.6 MB
01 - Shucking Oysters and Clams.mp4	28.0 MB
02 - Cleaning Calamari.mp4	20.2 MB
03 - Peeling and Eviscerating Shrimp.mp4	14.0 MB
05 - Scaling Fish.mp4	13.8 MB
/09 - Breads/
01 - Forming and Marking Breads - Baguette, Gros Pain, and Epi.mp4	60.8 MB
02 - Making Melba Toast.mp4	23.8 MB
/02 - Basics/
08 - Cutting Parchment Paper.mp4	59.0 MB
06 - Opening Wine and Champagne.mp4	44.7 MB
03 - Positioning and Using a Knife.mp4	41.4 MB
07 - Making Butter Roses.mp4	25.6 MB
02 - Sharpening a Knife.mp4	19.6 MB
05 - Grinding and Crushing Peppercorns.mp4	11.3 MB
01 - Tying an Apron and a Towel.mp4	9.9 MB
04 - Sauteing Like a Chef.mp4	7.0 MB
/08 - Stock and Consomme/
02 - Clarifying Stock - Consomme.mp4	52.6 MB
01 - Skimming Chicken Stock.mp4	18.3 MB
/03 - Vegetables/
09 - Prepping and Cooking Artichokes.mp4	49.6 MB
11 - Peeling Tomatoes & Making Tomato Roses and Balls.mp4	40.8 MB
12 - Cutting Potatoes.mp4	29.3 MB
03 - Cutting, Washing, and Julienning a Leek.mp4	26.4 MB
10 - Peeling Peppers.mp4	22.0 MB
01 - Peeling, Crushing, and Chopping Garlic.mp4	19.1 MB
04 - Peeling and Trimming Asparagus.mp4	15.7 MB
05 - Shelling Peas and Fava Beans.mp4	14.6 MB
06 - Trimming Corn.mp4	12.1 MB
07 - Peeling Broccoli.mp4	10.2 MB
02 - Peeling a Carrot.mp4	7.9 MB
08 - Cleaning Spinach.mp4	6.1 MB
/05 - Eggs/
02 - Making Mayonnaise.mp4	47.6 MB
03 - Cooked Eggs - Hard-cooked, Mollet, and in a Circulator.mp4	36.3 MB
06 - A Classic Omelet.mp4	25.4 MB
04 - Cooking and Unmolding an Egg Cocotte.mp4	22.2 MB
01 - Separating Eggs.mp4	19.2 MB
05 - Deep-frying an Egg.mp4	17.6 MB
/04 - Fruit/
03 - Peeling and Julienning Orange Skin & Segmenting an Orange.mp4	44.8 MB
04 - Cutting Lemons.mp4	30.0 MB
01 - Peeling, Coring, and Slicing Apples.mp4	25.6 MB
02 - Removing the Seeds from a Pomegranate.mp4	9.4 MB
/01 - Intro/
01 - Intro.mp4	12.2 MB
/11 - Outro/
01 - Outro.mp4	2.2 MB
Total files 63