Chicken Cordon Bleu Recipe
The Chef Circle
Steve Cooks chicken cordon bleu with a Creamy Parsley Sauce Music Composed & Performed by Steven Dolby More
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How to Season Steak Experiment – When to Salt Your Steaks, INCREDIBLE!
In this video, we’ll explore how to season steak experiment using salt and applying at different times – 1 min, 1 hour, and 1 DAY before cooking. The results were surprising! More
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Chicken Francaise Recipe
This chicken francese recipe has reached over 200 million views on Facebook and I kid you not. It’s by far my most popular recipe. Let me know what you think. Click below for recipe. I believe Chicken Francaise, also known as Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, […] More
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in Chef Talk, Cooking Techniques, Food Tube, Fundamentals, Meat Prep and Cook, Meat Section, Pasta, Sauces, YouTube Channels
Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us – and you – his authentic Italian carbonara recipe. So simple. So tasty. What’s your favourite […] More
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in Cooking Techniques, Fundamentals, Meat Prep and Cook, Meat Section, Veg Prep and Cook, Veg Section
How To Make David Kinch’s Farm Egg
Chef David Kinch recreates one of the dishes that informed all of his cooking today, Alain Passard’s Arpege Egg. PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of […] More
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How To Butcher An Entire Pig: Every Cut Of Pork Explained | Handcrafted | Bon Appetit
Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, the butcher can offer sausage, […] More
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How To Make Smoked Brisket Made Easy For Beginners
How To Make Smoked Brisket Made Easy for Beginners Today I show you a good guide for How To Make Smoked Brisket Made Easy for Beginners. This will enable you to be smoke your very own brisket easily on a pellet smoker. The guidelines for this cook: 1.) Ran the pit temperature at 225 until […] More
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in Cooking Techniques, Fundamentals, Juns Kitchen, Meat Prep and Cook, Meat Section, The Basics, YouTube Channels
Japanese Deep Fried Chicken チキン南蛮
【Ingredients / serves 2】 Chicken thighs or chicken breast (400 – 450g / 15.8 – 14.1oz) Garlic paste 1/2 -1tsp 1 Beaten egg Salt & Pepper Potato starch or Deep-frying flour Oil －Vinegar sauce－ Vinegar or Apple black vinegar 3tbsp Mirin or Sugar 3tbsp Soy sauce 3tbsp You can change the ratio however you […] More
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Why Rare Steak Is Safe – But NOT Rare Chicken
Here’s another great video from Adam Ragusea’s Channel on YouTube. Check it out! Rare steak is pretty safe to eat, because the germs of greatest concern are usually found on the surface and will be killed when seared. But, as Dr. Francisco Diez-Gonzalez of the University of Georgia’s Center for Food Safety explains, […] More
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in French Cooking Academy, Fundamentals, Meat Prep and Cook, Meat Section, Sauces, Soup, Stock, Broth, YouTube Channels
How To Make Duck Stock At Home (In 40 minutes)
Duck stock: make a delicious duck stock from at home in less then an hour. Making your own duck stock or duck broth at home is easy with the simple recipe. just get some duck bones from your poultry shop along a few other ingredients and you are good to go. note that in this […] More
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in Adam Ragusea, Cooking Techniques, Fundamentals, Meat Prep and Cook, Meat Section, YouTube Channels
Why I Season My Cutting Board, NOT My Steak
Here’s another great video from Adam Ragusea’s Channel on YouTube. Check it out! Just like a dry sponge absorbs water, meat will (to an extent) absorb liquid as it cools. So, instead of flavoring your steak before you cook it (or in the pan while it cooks), you can simply flavor the cutting […] More
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