mymuybueno Academy of Culinary Arts

Welcome to the course

Intro Video

Lobster Nahm Jim

Ingredients & Equipment

Module 1: Intro – Lobster Nahm Jim

Module 2: Lobster Oil

Module 3: Nahm Jim

Module 4: Lobster Tail Preparation

Module 5: Plating

Miso Cured Cod & N25 Caviar

Ingredients & Equipment

Module 1: Intro – Miso Cured Cod & N25 Caviar

Module 2: Miso Cure

Module 3: Black Cod Preparation

Module 4: Sous Vide the Black Cod

Module 5: Cod Sauce

Module 6: BBQ the Cod

Module 7: Assembly & Plating

Teriyaki Hamachi

Ingredients & Equipment

Module 1: Intro – Teriyaki Hamachi

Module 2: Tare

Module 3: Teriyaki

Module 4: 2:1 Pickling Liqour

Module 5: Preparing the Hamachi

Module 6: Cooking the Hamachi

Module 7: Plating

A5 Beef Sirloin & Foie Gras Hollandaise

Ingredients & Equipment

Module 1: Intro – A5 Beef Sirloin & Foie Gras Hollandaise

Module 2: Miso Cure

Module 3: Miso Cure Foie

Module 4: Sesame Oil Emulsion

Module 5: Preparing the Beef

Module 6: Cooking the Beef

Module 7: Plating

Sticky Toffee Pudding

Ingredients & Equipment

Module 1: Intro – Sticky Toffee Pudding

Module 2: Vanilla Ice Cream

Module 3: Date Cake

Module 4: Sticky Toffee Pudding Sauce

Module 5: Plating