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所在平台: Udemy |
课程主页: https://www.udemy.com/course/10-world-famous-tandoor-chicken-skewers-tikka-and-kebabs/
课程评论：没有评论
《10种世界名厨烤鸡串、烤鸡块和烤肉串》课程摘要 本课程专注于世界知名的烤鸡串（Tikka）和烤肉串（Kebab）制作。您将学习到最畅销、最受欢迎的鸡肉Tikka和Kebab的传统腌制配方。这门课程尤其适合有志于提升烹饪技巧的厨师、酒店管理专业的学生，以及对烤鸡菜肴感兴趣的家庭烹饪爱好者。 本课程涵盖了从星级酒店到街头小吃的各类高销量鸡肉Tikka和Kebab。对于希望改进现有烤肉串和Tikka菜品，或计划将烤肉串菜肴加入菜单的餐厅经营者而言，这无疑是一项宝贵的投资，能够帮助您抓住烤肉爱好者的味蕾。 课程将打破“烤箱菜肴在家无法制作”的普遍误解，证明任何人都能在家轻松制作烤箱美食。 课程中，教学示范以200-250克鸡肉作为基础，这源于过往学员的反馈，即在进行批量烹饪前，从小份量开始尝试更为便捷。为了方便餐厅经营者进行批量烹饪，课程还提供了1公斤份量的配方指导。 课程涵盖10种经典的烤鸡串/Tikka和烤肉串： 1. 烤鸡串Tikka和Kebab (Tandoori Chicken Skewers Tikka and Kebab) 2. 奶油鸡肉串Tikka和Kebab (Murgh Malai Chicken Skewers Tikka and Kebab) 3. 绿色风味鸡肉串Tikka和Kebab (Hariyali Chicken Skewers Tikka and Kebab) 4. 丝滑鸡肉串Tikka和Kebab (Reshmi Chicken Skewers Tikka and Kebab) 5. 蒜香烤鸡串Tikka (Lehsani Chicken Skewers Tikka) 6. 比哈里风味烤鸡串Tikka (Bihari Chicken Skewers Tikka) 7. 山地风味烤鸡串Tikka (Pahadi Chicken Skewers Tikka) 8. अचार风味烤鸡串Tikka (Achari Chicken Skewers Tikka) 9. 波斯风味烤鸡串Tikka (Persian Chicken Skewers Tikka) 10. Tangidi 烤肉串 (Tangidi Chicken Kebab) 课程还介绍了7种不同的腌制技术： 1. 白色腌制 (White marination) 2. 绿色腌制 (Green Marination) 3. 黄色腌制 (Yellow marination) 4. 蒜香腌制 (Garlic marination) 5. 比哈里腌制 (Bihari marination) 6. 山地腌制 (Pahadi marination) 7. अचार腌制 (Aachari marination)
This course is all about world famous Tandoor Chicken Skewers/Tikka and Kebabs. This course helps you to master the authentic marination recipes of the high selling and most famous chicken tikka and kebabs. Definitely this course especially for the budding chefs, hotel management students, any cooks and home makers who are interested in developing their culinary knowledge in the tandoor chicken recipes.This course is mainly focused on the high sellling chicken tikka and kebabs from star hotels to street foods. So this course will be an asset for the retaurantiers who would like to improve their chicken kebab and tikka recipes, or to add the tandoor recipes to their menu card. Definetly a wise investment to catch the taste buds of the tandoor lovers.There is a general myth that tandoor recipes cannot be cooked at home, but this course will break that myth and prove it could be eaisly made by anyone even at home.In the lectures, I instructed the cooking with 200-250g grams quantity of chicken, because based on the previous experience from other students, its more easy to try it at small quantity in the initial stage before getting onto bulk cooking operation. In order also to favor the bulk cooking operation for restauratuer, I included the material in this course, which illustrate the same recipes for the 1kg proportion.The 10 varieties which are shown in this course are Tandoori Chicken Skewers Tikka and Kebab, Murgh Malai Chicken Skewers Tikka amd Kebab, Hariyali Chicken Skewers Tikka and Kebab, Reshmi Chicken Skewers Tikka and Kebab, Lehsani Chicken Skewers Tikka, Bihari Chicken Skewers Tikka, Pahadi Chicken Skewers Tikka, Achari Chicken Skewers Tikka, Persian Chicken Skewers Tikka, Tangidi Chicken Kebab.7 Different type of marination techniques are included in the course. They are White marination, Green Marination, Yellow marination, Garlic marination, Bihari marination, Pahadi marination, Aachari marination.
