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03. La lavorazione delle carni/07. Arrosti, stufati e brasati.mp4
804.15MB
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Accademia delle carni 1.jpg
2.37MB
01. Nozioni di base sulle cotture/01. Definizione della cottura e delle modalità di trasmissione del calore.mp4
172.81MB
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01. Nozioni di base sulle cotture/02. Materiale e mezzi di cottura.mp4
196.38MB
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01. Nozioni di base sulle cotture/03. Le cotture per concentrazione.mp4
62.68MB
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01. Nozioni di base sulle cotture/04. Le cotture per espansione.mp4
40.08MB
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01. Nozioni di base sulle cotture/05. Le cotture miste.mp4
82.2MB
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01. Nozioni di base sulle cotture/06. Altri tipo di cottura.mp4
78.15MB
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01. Nozioni di base sulle cotture/Dispensa completa - Nozioni di base sulle cotture.pdf
2.99MB
02. Conoscere le carne bovine/01. Scienza, conoscenza e realtà.mp4
309.16MB
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02. Conoscere le carne bovine/02. Distinguere e riconoscere le carni bovine.mp4
609.18MB
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02. Conoscere le carne bovine/03. Macro-suddivisione delle parti del bovino.mp4
254.44MB
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02. Conoscere le carne bovine/04. Il coscio - tagli anatomici e giusti usi in cucina.mp4
524.7MB
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02. Conoscere le carne bovine/05. Il lombo - tagli anatomici e giusti usi in cucina.mp4
483.56MB
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02. Conoscere le carne bovine/06. Il quarto interiore - tagli anatomici e giusti usi in cucina.mp4
139.06MB
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02. Conoscere le carne bovine/Dispensa completa - Conoscere le carne bovine.pdf
2.61MB
03. La lavorazione delle carni/01. Nozioni di base per lavorare le carni in cucina.mp4
306.13MB
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03. La lavorazione delle carni/02. I vari modi di affettare le carni - coscio.mp4
599.7MB
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03. La lavorazione delle carni/03. I vari modi di affettare le carni - filetto e controfiletto.mp4
561.79MB
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03. La lavorazione delle carni/04. I vari modi di affettare le carni - costata e anteriore.mp4
477.74MB
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03. La lavorazione delle carni/05. Selezionare e macinare le carni.mp4
452.77MB
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03. La lavorazione delle carni/06. Condire le carni macinate.mp4
641.88MB
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[TGx]Downloaded from torrentgalaxy.to .txt
715B
03. La lavorazione delle carni/08. Le preparazioni impanate.mp4
546.53MB
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03. La lavorazione delle carni/Dispensa completa - La lavorazione delle carni.pdf
3.02MB
04. Le principali cotture delle carni/01. Introduzione alle cotture della carne.mp4
133.53MB
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04. Le principali cotture delle carni/02. Come realizzare un fondo di carne veloce.mp4
345.8MB
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04. Le principali cotture delle carni/03. Come realizzare un fondo bruno classico.mp4
330.04MB
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04. Le principali cotture delle carni/04. La cottura del bollito.mp4
162.24MB
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04. Le principali cotture delle carni/05. La cottura arrosto dei tagli di prima scelta.mp4
443.03MB
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04. Le principali cotture delle carni/06. La cottura del roast beef.mp4
311.21MB
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04. Le principali cotture delle carni/07. La cottura arrosto dei tagli di seconda e terza scelta.mp4
387.4MB
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04. Le principali cotture delle carni/08. La cottura dell'arrosto morto.mp4
528.82MB
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04. Le principali cotture delle carni/09. La cottura del brasato.mp4
476.92MB
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04. Le principali cotture delle carni/10. Le cotture stufate - Lo spezzatino.mp4
293.33MB
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04. Le principali cotture delle carni/11. Le cotture stufate - L'ossobuco.mp4
371.53MB
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04. Le principali cotture delle carni/12. Le cotture in umido - Polpette e involtini.mp4
423.83MB
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04. Le principali cotture delle carni/13. La cottura con termocircolatore dei tagli di prima scelta.mp4
281.6MB
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04. Le principali cotture delle carni/14. La cottura con termocircolatore dei tagli di seconda e terza scelta.mp4
210.56MB
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04. Le principali cotture delle carni/15. Le cotture in padella al naturale.mp4
264.68MB
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04. Le principali cotture delle carni/16. Le cotture in padella con accompagnamenti e salse.mp4
257.57MB
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04. Le principali cotture delle carni/17. La cottura del polpettone.mp4
234.91MB
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04. Le principali cotture delle carni/18. La cottura dei prodotti impanati a base di carne.mp4
441.79MB
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04. Le principali cotture delle carni/19. Le cotture alla piastra.mp4
739.93MB
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04. Le principali cotture delle carni/Dispensa completa - Le principali cotture delle carni.pdf
2.84MB
05. In cucina con le carni d'agnello/01. Conoscere e selezionare l'agnello.mp4
359.12MB
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05. In cucina con le carni d'agnello/02. Tagli anatomici dell'agnello e giusti usi in cucina 1.mp4
478.61MB
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05. In cucina con le carni d'agnello/03. Tagli anatomici dell'agnello e giusti usi in cucina 2.mp4
296.25MB
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05. In cucina con le carni d'agnello/04. Coscio di agnello farcito.mp4
649.26MB
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05. In cucina con le carni d'agnello/05. Agnello al forno.mp4
340MB
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05. In cucina con le carni d'agnello/06. Costolette di agnello sautè.mp4
571.78MB
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05. In cucina con le carni d'agnello/07. Carrè di agnello cotto a bassa temperatura.mp4
311.89MB
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05. In cucina con le carni d'agnello/08. Brasato di agnello.mp4
379.35MB
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05. In cucina con le carni d'agnello/09. Agnello alla cacciatora.mp4
274.92MB
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05. In cucina con le carni d'agnello/10. Coratella di agnello.mp4
320.98MB
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05. In cucina con le carni d'agnello/11. Le farciture a base di agnello.mp4
447.68MB
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05. In cucina con le carni d'agnello/Dispensa completa - In cucina con le carni d'agnello.pdf
8.45MB
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