HomeCourseMaster the Methods: Roast, Braise, Sauté & Pan-Fry

Master the Methods: Roast, Braise, Sauté & Pan-Fry


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Learn essential techniques and become a more confident cook with guidance from best-selling cookbook author Bruce Weinstein. First, learn the unique advantages of stovetop and oven braising and discover which cuts of meat work well for each method. Then create juicy, red-wine-braised chicken and flavorful Southwestern beef brisket. Next, discover how to roast rack of lamb, and master techniques for high-heat roasted seafood and a restaurant-style rib eye. Plus, master methods for your most delicious sautéed chicken, veal that's ready in a flash and even pan-fried pork chops no one will be able to resist.