Top Chef University | 958E8818376BAE7C54229D59C525F2EAAD1193FA

Top Chef University

Name	Top Chef University	DOWNLOAD Copy Link Trouble downloading? see How To
Total Size	19.6 GB
Total Files	419
Hash	958E8818376BAE7C54229D59C525F2EAAD1193FA

/3.Sauces/
06- The 5 Mother Sauces.flv	207.8 MB
01-Introduction to Vinaigrettes.flv	101.4 MB
01.pdf	41.5 KB
02-Homemade Mayonnaise and Dressing.flv	106.3 MB
02.pdf	44.9 KB
03-Raw Sauce- Chimichurri with Seared Strip Steak.flv	73.0 MB
03.pdf	40.7 KB
04- Introduction to Marinades - Asian Beef Marinade.flv	127.4 MB
04.pdf	42.1 KB
05- Pan Sauces 101- Three Cooked, Pan-Sauces.flv	137.9 MB
05.pdf	57.1 KB
06.pdf	68.7 KB
07- Pureed Sauces.flv	111.1 MB
07.pdf	44.8 KB
/1.The basics/
01.pdf	45.7 KB
02-Kitchen Set-Up.flv	31.2 MB
02.pdf	33.3 KB
03-Kitchen Set-Up 2.flv	32.0 MB
04-Introduction to knives.flv	38.7 MB
05-Cookware.flv	28.6 MB
06-Tools and utensils.flv	35.4 MB
07-Kitchen Equipment.flv	23.8 MB
01-Organization.flv	32.2 MB
/2.Techniques/
01-Introduction to knife skills.flv	27.4 MB
02-Working with onion and garlic.flv	50.7 MB
02.pdf	36.4 KB
03-Mire poix- Carrots, Onion and Celery.flv	43.0 MB
04-Specialty Vegetables I.flv	39.3 MB
05-Specialty Vegetables II.flv	41.1 MB
05.pdf	35.6 KB
06-Specialty Vegetables III.flv	40.3 MB
06.pdf	58.8 KB
07-Lettuce Principles 101.flv	47.1 MB
07.pdf	56.0 KB
08-Al about Herbs.flv	59.8 MB
08.pdf	31.2 KB
09-Introduction to Spices.flv	48.3 MB
10-Working with citrus.flv	60.7 MB
10.pdf	32.7 KB
11-Specialty fruits I .flv	49.6 MB
12-Specialty fruits II.flv	65.7 MB
/1.Stocks/
01.pdf	38.4 KB
02.pdf	50.5 KB
1- How to make a basic stock.flv	91.3 MB
2- Different Types of Stocks.flv	84.3 MB
3- Beyond Stocks.flv	25.5 MB
/2.Soups/
01.pdf	39.4 KB
02.pdf	38.5 KB
03.pdf	35.4 KB
04.pdf	36.5 KB
1-Clear Soup_ Chicken Noodle.flv	72.0 MB
2. Cream-Based soup_ Potato-Leek.flv	111.2 MB
3. Pureed Soup_ Roasted Tomato.flv	87.0 MB
4. Chilled Soup_ Spicy Gazpacho.flv	60.1 MB
/4.Raw/
01-Raw-Crudite Platter, Hummus, Bagna Cauda.flv	70.9 MB
01.pdf	40.1 KB
02-Composed Salad- Salad Nicoise.flv	153.3 MB
02.pdf	42.9 KB
03- Chopped Salad- Classic Cobb.flv	81.6 MB
03.pdf	39.0 KB
04-Tossed Salad- Caesars salad.flv	97.1 MB
04.pdf	39.9 KB
05-Salads- Classic French- Frisee Aux Lardon.flv	82.8 MB
05.pdf	40.4 KB
06- Sans Lettuce - Spicy Southwest Salad.flv	146.1 MB
06.pdf	44.8 KB
07- Coleslaw Basics - Creamy vs Vinaigrette.flv	113.3 MB
07.pdf	43.8 KB
08- A lighter dressing_ Carrot-Ginger dressing.flv	60.3 MB
08.pdf	38.1 KB
/1. Sauteing/
01- Principles of Sauteing.flv	52.8 MB
02- Sauteing Veggies.flv	106.4 MB
03- Sauteing Meat- Bone-in vs Boneless.flv	69.4 MB
03.pdf	43.3 KB
/.../2. Boiling, Steaming and Poaching/
01-Principles of Boiling - Shrimp Boil.flv	43.9 MB
01.pdf	38.8 KB
02-Boiling and Steaming Greens.flv	50.9 MB
02.pdf	33.2 KB
03-Boiling and Steaming Root Vegetables- Potatoes.flv	63.7 MB
03.pdf	39.0 KB
04-Blanching, Concasse and Ice Baths.flv	55.1 MB
05-Principles of Steaming - Baby Bok Choy.flv	61.1 MB
05.pdf	47.3 KB
06- Steamed Mussels with White Wine and Shallots.flv	48.0 MB
06.pdf	40.0 KB
07-Principles of Poaching_ Poaching - Court Bouillon.flv	48.9 MB
07.pdf	37.2 KB
08-Perfect Poached Shrimp with Quick Cocktail Sauce.flv	87.3 MB
08.pdf	47.8 KB
09- Poaching fruit- Port Wine Pached Pears.flv	60.2 MB
09.pdf	42.2 KB
/3.Grilling/
01-Principles of grilling_ Grilled Ribeyes.flv	57.6 MB
01.pdf	34.6 KB
02-Grilled Baby Back Ribs.flv	68.2 MB
02.pdf	42.2 KB
03-Grilled Summer Vegetables_ Vegetable Skewers.flv	87.2 MB
03.pdf	36.4 KB
04-Bone-in Grilling_ Teriyaki Chicken Pieces.flv	121.2 MB
04.pdf	39.2 KB
05- Grilling Seafood_ Shrimp, Scallops, Clams, Whole Fish.flv	161.8 MB
05.pdf	36.1 KB
/1. Roasting/
01-Principles of Roasting - Perfect Roast Chicken.flv	143.7 MB
01.pdf	43.7 KB
02- Larger Cuts - Standing Rib Roast.flv	94.4 MB
02.pdf	40.8 KB
03-Smaller Cuts - Pan-Roasted Rack of Lamb.flv	73.3 MB
03.pdf	38.5 KB
04- Whole Roasted Fish with Fennel, Olives and Thyme.flv	118.4 MB
04.pdf	44.8 KB
05-Roasted Vegetables - Parmesan Broccoli, Carrots, Parsnips with Goat Cheese and Honey.flv	91.4 MB
05.pdf	41.4 KB
/.../2. Braising and Stews/
01-Principles of Braising - Red Wine Braised Short Ribs.flv	140.6 MB
01.pdf	41.4 KB
02-Vegetables - Slow Braised Collard Greens.flv	84.6 MB
02.pdf	37.3 KB
03-Principles of Stewing - Morocann Lambd Stew.flv	153.9 MB
03.pdf	47.8 KB
/3.Frying/
01- Principles of Frying - Crispy Fried Chicken Wings.flv	89.3 MB
01.pdf	39.6 KB
02-Pan Frying-Breaded Pork Cutlets.flv	74.2 MB
02.pdf	40.9 KB
03- The perfect French Fries.flv	58.0 MB
03.pdf	40.0 KB
/4.Confit/
01-Principles of Confit- Duck Confit.flv	49.4 MB
01.pdf	38.0 KB
/1. Vegetables/
01 - Potatoes I - Rosemay Fingerling Potatoes, Smashed Potatoes with Spicy Red Pepper Aioli.flv	137.4 MB
01.pdf	50.9 KB
02- Potatotoes II - Creamy Potato-Bacon Gratin.flv	92.7 MB
02.pdf	45.0 KB
03- Roots I - Roasted Squash Ravioli with Brown Butter Sage.flv	120.0 MB
03.pdf	52.7 KB
04-Roots II - Sweet Potato and Apple Soup.flv	98.0 MB
04.pdf	43.4 KB
05- Roots III - Roasted Beet Salad, Glazed Rutabaga with Honey and Thyme.flv	141.9 MB
05.pdf	51.2 KB
06-Greens I - Broccoli with Parmesan Breadcrumbs, Green Beans with Shallots.flv	108.2 MB
06.pdf	55.6 KB
07-Greens II - Shaved Brussels Sprout Salad with Cremini Mushrooms.flv	44.1 MB
07.pdf	38.4 KB
08- Eggplant Parmesan.flv	65.9 MB
08.pdf	51.3 KB
09-.Introduction to Beans.flv	29.2 MB
10- Beans-Cassoulet.flv	94.3 MB
10.pdf	47.2 KB
/2.Eggs/
01-Introduction to Eggs - Hard and Soft boiled eggs.flv	39.4 MB
02- Poached Eggs- Eggs Benedict.flv	57.6 MB
02.pdf	47.0 KB
03-Scrambled Eggs, French Herb Omelette.flv	68.6 MB
03.pdf	42.8 KB
04-Spring Vegetable Frittata.flv	90.4 MB
04.pdf	44.3 KB
05-Coddled Eggs with Bacon, Baked Eggs with Spinach and Goat Cheese.flv	78.5 MB
05.pdf	52.2 KB
06- Savory Cheese Souffle.flv	78.4 MB
06.pdf	38.6 KB
/3. Dairy/
01- Cheese 101- Building A Cheese Platter.flv	52.1 MB
02-Chipotle Mac-n-Cheese.flv	90.6 MB
02.pdf	42.5 KB
03-Traditional New England Clam Chowder.flv	66.6 MB
03.pdf	40.9 KB
04-Creamy Chicken Curry with Raita.flv	91.5 MB
04.pdf	45.7 KB
/1.Poultry/
01-Breaking Down a Whole Chicken.flv	48.1 MB
02-Bone-in Breast - Chicken Marsala with Mushrooms.flv	79.7 MB
02.pdf	44.2 KB
03- Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette.flv	132.4 MB
03.pdf	45.4 KB
04- Wings - Sweet and Spicy Chicken Wings with Slaw.flv	53.5 MB
04.pdf	42.2 KB
05- Legs and Thigs - Coq Au Vin.flv	89.1 MB
05.pdf	40.1 KB
06- Southern fried chicken.flv	54.1 MB
06.pdf	39.6 KB
07- Grilled spatchcock Chicken with Lemon and Rosemary.flv	79.6 MB
07.pdf	43.7 KB
08- Turkey Breast - Stuffed Turkey Roulade.flv	153.1 MB
08.pdf	52.9 KB
09 Quail - Grilled Quail with Caramelized Honey Glaze.flv	95.7 MB
09.pdf	44.4 KB
10- Cornish Hen- Moroccan Spiced Game Hens with Couscous.flv	119.6 MB
10.pdf	46.8 KB
11. Duck- Orange Glazed Duck Breast.flv	86.5 MB
11.pdf	40.9 KB
/2.Pork/
01- Intruduction to Pork - The cuts.flv	63.5 MB
02 Chops - Rosemary Roasted Pork Cops with Red Wine and Grapes.flv	113.5 MB
02.pdf	43.5 KB
03-Tenderloin - Grilled Pork Tenderloin with Apple and Cherry Chutney.flv	119.6 MB
03.pdf	40.9 KB
04-Ribs - Chinese Sticky Spare Ribs.flv	50.6 MB
04.pdf	39.0 KB
05 - Shoulder - Ketchup and Cider Braised Shoulder.flv	74.6 MB
05.pdf	43.7 KB
06-Belly - Slow Roasted Pork Belly with Collard Greens.flv	93.2 MB
06.pdf	44.9 KB
07- Bacon - grilled Cheese with Bacon and Egg.flv	89.2 MB
07.pdf	38.9 KB
08-- Country Sausage, Spicy Italian Links.flv	106.2 MB
08.pdf	41.6 KB
09-French Country Pate with Dijon and Cornichons.flv	152.6 MB
09.pdf	48.5 KB
/.../1. Big animal Basics/
01-Introduction to Beef - The cuts.flv	33.6 MB
/2. Beef/
01-Pan Seared Strip Steaks with Green Peppercorn Sauce.flv	176.0 MB
01.pdf	49.6 KB
02 - Braised Beef Brisket.flv	142.2 MB
02.pdf	47.8 KB
03-Stew - Beef Bourgignon.flv	145.2 MB
03.pdf	47.6 KB
04-Grilled Skirt Steak Fajitas.flv	140.4 MB
04.pdf	44.8 KB
05-Bacon Cheddar Cheese Burgers with Avocado.flv	143.7 MB
05.pdf	43.7 KB
06-Beef Tartare with Capers and Dijon, Beef Carpaccio.flv	126.3 MB
06.pdf	53.4 KB
07-Veal-Veal Saltimbocca.flv	73.3 MB
07.pdf	40.6 KB
08- Veal - Blanquette de Veau.flv	97.6 MB
08.pdf	45.0 KB
/3.Lamb/
01-Pan Roasted Rosemary Rack of Lamb.flv	111.3 MB
01.pdf	42.2 KB
02-Braised Lamb Shanks with Orzo Salad.flv	143.8 MB
02.pdf	55.9 KB
03-Butterflied and Stuffed leg of lamb.flv	154.7 MB
03.pdf	44.4 KB
04-Ground Lamb - shepherds pie.flv	130.0 MB
04.pdf	43.9 KB
/4.Offal/
01-Sweetbreads - Sauteed Sweetbreads with Capers and Lemon.flv	91.2 MB
01.pdf	43.6 KB
02 - Tongue - Grilled Beef Tongue with Fennel, Orange and Peas.flv	81.2 MB
02.pdf	47.9 KB
03-Liver - Calfs Liver with Bacon and Onions.flv	60.5 MB
03.pdf	44.7 KB
04-Foie Gras - Seared Foie Gras on French Toast with Pickled Raisings.flv	113.8 MB
04.pdf	49.9 KB
/1. Fish/
01-Fresh Fish 101.flv	46.8 MB
02- Filletings and Skinning FIsh.flv	74.0 MB
03- Salmon Fillets vs Steak, How To Get Crispy Skin.flv	99.8 MB
03.pdf	49.9 KB
04-Steaming - Halibut En Papillote with Lemongrass, Ginger and Lime.flv	80.1 MB
04.pdf	47.6 KB
05- Grilling - Grilled Branzino with Spring Ratatouille.flv	110.2 MB
05.pdf	50.4 KB
06-Baking - Salt-Crusted Sea Bass Stuffed with Lemon and Basil.flv	78.1 MB
06.pdf	45.2 KB
07 - Frying - Tempura Battered Fish and Chips with Roasted Garlic Aioli.flv	87.2 MB
07.pdf	57.2 KB
08 Raw - Tuna Tartare with Avocado and Toasted Sesame.flv	100.7 MB
08.pdf	39.9 KB
/2. Seafood/
01 Scallops - Seared Scallops with Caramelized Apple.flv	111.2 MB
01.pdf	42.0 KB
02- Oysters - Baked Oysters with Bacon Aioli.flv	115.5 MB
02.pdf	45.1 KB
03-Mussels - Mussels Escabeche.flv	115.9 MB
03.pdf	43.6 KB
04 - Clams - Asian Clams with Black Bean Sauce.flv	73.5 MB
04.pdf	38.7 KB
05-Shrimp 101- Garlic Shrimp Scampi.flv	95.0 MB
06-Crab - Dungeness Crab Cakes with Sambal Aioli.flv	130.0 MB
06.pdf	49.5 KB
07-Lobster - Fresh Baked Lobster with Garlic-Panko Breadcrumbs.flv	62.2 MB
07.pdf	40.0 KB
/1.Pasta/
01-Introduction to Pasta - Fresh vs Dry. Shapes.flv	28.7 MB
02-Fresh Pasta Dough - 123 Recipe.flv	60.1 MB
02.pdf	39.9 KB
03-Tomato Sauce - Spaghetti with Fresh Basil and Parmesan.flv	63.1 MB
03.pdf	45.7 KB
04-Meat Sauce - Tagliatelle Bolognese.flv	100.4 MB
04.pdf	56.8 KB
05-Fettucine Carbonara.flv	55.0 MB
05.pdf	43.5 KB
06-Cream Sauce - Penne with Sweet Peas and Prosciutto.flv	51.2 MB
06.pdf	42.1 KB
07 - Linguine with Spicy Clams and white wine.flv	52.7 MB
07.pdf	44.3 KB
08-Baked Pasta - Vegetarian Lasagna.flv	114.4 MB
08.pdf	72.7 KB
09- Stuffed Pasta - Duck Confit Ravioli.flv	119.1 MB
09.pdf	58.8 KB
10 - Rolled Pasta - Potato Gnocchi with creamy Gorgonzola.flv	93.8 MB
10.pdf	52.2 KB
/2.Grains/
01 - Introduction to Grains.flv	32.3 MB
02-Perfect Steamed White Rice.flv	31.9 MB
02.pdf	35.0 KB
03-Risotto 101- Wild Mushroom Risotto.flv	76.0 MB
03.pdf	45.3 KB
04-Pilaf - Brown Rice Pilaf with Dried Cranberries and Toasted Almonds.flv	46.0 MB
04.pdf	41.7 KB
05-Creamy Grits with Shrimp and Sausage.flv	62.0 MB
05.pdf	45.5 KB
06-Barley - Comforting Beef and Barley Soup.flv	65.3 MB
06.pdf	39.3 KB
07 - Bulgur - Toasted Bulgur Wheat Salad.flv	80.1 MB
07.pdf	46.5 KB
08 - Quinoa - Stuffed Poblano Peppers with Queso Fresco.flv	65.1 MB
08.pdf	48.6 KB
/3.Bread/
01-Introduction to Bread Baking - Pain De Mie.flv	63.1 MB
01.pdf	46.0 KB
02 - Rosemary Garlic Focaccia.flv	68.6 MB
02.pdf	44.1 KB
03-Parker House Rolls.flv	64.5 MB
03.pdf	64.5 KB
04-Buttery Brioche Loaf.flv	67.2 MB
04.pdf	44.4 KB
/1. Fruit/
01-Compotes and Poached Fruit.flv	130.5 MB
01.pdf	48.8 KB
/2. Pate A choux/
01-Pate A Choux - Chocolate Profiteroles.flv	153.8 MB
01.pdf	53.6 KB
/.../3. Cookies and Bars/
01-Chewy Oatmeal Raisin Cookies.flv	92.6 MB
01.pdf	40.3 KB
02 - Pecan Double Chocolate Brownies.flv	105.3 MB
02.pdf	40.0 KB
03-Cranberry and Almond Biscotti.flv	101.6 MB
03.pdf	43.1 KB
04-Tuiles.flv	93.8 MB
04.pdf	41.7 KB
/4.Cakes/
01-Cakes I - Classic Yellow Cake.flv	145.2 MB
01.pdf	52.8 KB
02 - Cakes II - Flourless Chocolate Cake.flv	117.1 MB
02.pdf	38.5 KB
/.../5.Pies and Tarts/
01-Apple Tarte with Scented Caramel Sauce.flv	132.6 MB
01.pdf	48.3 KB
02 - Pate Sucre - Summer Berry TArt.flv	165.3 MB
02.pdf	50.8 KB
03-Pate Brisee - Pumpkin Pie.flv	93.8 MB
03.pdf	53.6 KB
/.../6. Custards and Puddings/
01-Cooked Custard - Creme Brulee.flv	56.4 MB
01.pdf	41.3 KB
02- Vanilla - Orange Panna Cotta.flv	72.7 MB
02.pdf	38.5 KB
/.../7. Meringue and Mousse/
01 - Meringues with Dried Cherry Compote.flv	86.9 MB
01.pdf	46.0 KB
02 - Chocolate Mousse presented 2-ways.flv	103.6 MB
02.pdf	44.2 KB
/8.Souffles/
01-Classic French Souffle.flv	71.5 MB
01.pdf	40.4 KB
/.../9. Ice cream, Sorbets and Gelatos/
01-Strawberry-Mascarpone Semi-Freddo with Cilantro and Lime.flv	115.0 MB
01.pdf	43.3 KB
02-Watermelon Sorbet, Summer Citrus Granita.flv	75.0 MB
02.pdf	42.4 KB
/1.Chinese/
01-Crab and Shrimp Potstickers.flv	122.2 MB
01.pdf	49.6 KB
02-Peking Duck, Pancakes, Potstickers.flv	95.4 MB
02.pdf	49.7 KB
03-Shrimp and Egg Fried Rice.flv	55.6 MB
03.pdf	36.4 KB
/2.Indian/
01-Chutneys and Raitas.flv	143.4 MB
01.pdf	52.2 KB
02-Chicken and Chickpea Samosas.flv	75.1 MB
02.pdf	49.0 KB
03-Lamb Vindaloo with Pulao Rice.flv	88.6 MB
03.pdf	50.4 KB
/3.Spanish/
01-Spanish Tapas.flv	83.0 MB
01.pdf	49.3 KB
02-Hoseas Paella.flv	63.2 MB
02.pdf	40.2 KB
03-Creme Caramel.flv	54.8 MB
03.pdf	36.5 KB
/4.Mexican/
01-Fresh Guacamole and Roasted Tomatillo Salsa.flv	104.0 MB
01.pdf	46.2 KB
02 - Scallop Ceviche with Crispy Plantains.flv	93.9 MB
02.pdf	41.5 KB
03-Baja Fish Tacos, Fresh Tomato Salsa, Chipotle Mayonnaise.flv	87.7 MB
03.pdf	45.4 KB
/5. Thai/
01 - Coconut Green Curry Mussels.flv	69.4 MB
01.pdf	41.2 KB
02 - Chicken and Shrimp pad thai.flv	70.2 MB
02.pdf	46.9 KB
03 - Whole Fried Fish with Tamarind Sauce.flv	86.3 MB
03.pdf	40.4 KB
/6.German/
01-Crispy Potato Cakes.flv	97.0 MB
01.pdf	44.0 KB
02-Wild Mushroom and Rabbit Spaetzle.flv	101.4 MB
02.pdf	49.6 KB
03-Wiener Schnitzel with Cranberry Chutney.flv	89.2 MB
03.pdf	43.0 KB
/.../1.Entertaining with Advanced Recipes/
01 - Gravlax on Pumpernickel with Quick Pickled Red Onion.flv	152.6 MB
01.pdf	55.4 KB
02 - Buckwheat Blinis with Creme Fraiche and Caviar.flv	172.7 MB
02.pdf	49.5 KB
03- Saffron Arancini Stuffed with Manchego and Quince.flv	170.1 MB
03.pdf	49.9 KB
04-Microwave Genoise with Creme Anglaise and Espresso Syrup.flv	97.0 MB
04.pdf	50.1 KB
05 - Swedish Meatballs with Blackcurrant Sauce.flv	113.0 MB
05.pdf	49.9 KB
06-Oysters with Cocktail Sauce Sorbet.flv	59.5 MB
06.pdf	38.9 KB
07- Pan Roasted Rabbit with Carrot Puree and Red Wine.flv	150.5 MB
07.pdf	54.7 KB
08-Breakfast For Dinner... Bacon Ice Cream.flv	170.6 MB
08.pdf	53.4 KB
09-Bouillabaisse.flv	171.3 MB
09.pdf	73.0 KB
10. Miso-Glazed Sea Bass with BAby Bok Choy Hearts.flv	85.3 MB
10.pdf	45.8 KB
11-Roasted Beet Salad with Carbonated Fruit.flv	112.5 MB
11.pdf	49.3 KB
/.../2. Molecular Gastronomy and Other Advanced Techniques/
01-Introduction to Sous Vide.flv	53.3 MB
01.pdf	32.6 KB
02- Sous Vide Scrambled Eggs.flv	41.8 MB
02.pdf	36.0 KB
03-Crab cakes with Smoked Mayonnaise and Brussel Sprout.flv	113.9 MB
03.pdf	56.1 KB
04-Sous vide - Strip Steaks with Shallots and Watercress.flv	111.0 MB
04.pdf	48.1 KB
05-Sous Vide - Salmon and Passion Fruit Sauce.flv	77.1 MB
05.pdf	45.5 KB
06-Gelification - Butternut Squash Canelloni.flv	90.3 MB
06.pdf	46.3 KB
07- Airs and Foams - Parmesan Air, Potato foam.flv	132.8 MB
07.pdf	72.5 KB
08-Reverse Spherification - Mango Spheres.flv	81.0 MB
08.pdf	37.4 KB
09 - Spherification - Canteloupe Caviar.flv	82.1 MB
09.pdf	36.4 KB
/E-Book/
How to Cook Like a Top Chef.epub	13.1 MB
How to Cook Like a Top Chef.pdf	35.2 MB
Think Like a Chef.epub	16.0 MB
Top Chef The Cookbook.epub	30.4 MB
Top Chef The Quickfire Cookbook.epub	13.3 MB
Total files 419