8.12: The final touch on a steak – its juice and its flavor

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Skills You'll Learn

Nutrition, Chemistry, Food Science, Cooking

Reviews

4.6 (263 ratings)
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    191 ratings
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    52 ratings
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    13 ratings
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    3 ratings

there should be a digital certificate in PDF for those who can not pay because everybody does a lot of effort and time to finish this course

It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!

Taught By

  • King L. Chow

    King L. Chow

    Professor
  • Lam Lung Yeung

    Lam Lung Yeung

    Associate Professor

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