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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

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by The Chef Circle 30th June 2020, 2:43 pm

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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2 Shares166 Views
in Cooking Techniques, Fundamentals, Meat Prep and Cook, Meat Section, Veg Prep and Cook, Veg Section

How To Make David Kinch’s Farm Egg

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by The Chef Circle 30th June 2020, 2:34 pm

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
143 Views
in Bon Appetit, Butchery, Meat Section, YouTube Channels

How To Butcher An Entire Pig: Every Cut Of Pork Explained | Handcrafted | Bon Appetit

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by The Chef Circle 30th June 2020, 1:41 pm

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
1 Shares231 Views
in Cooking Techniques, Fundamentals, Meat Prep and Cook, Meat Section

How To Make Smoked Brisket Made Easy For Beginners

by The Chef Circle 30th June 2020, 1:25 pm

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
213 Views
in Butchery, Cooking Techniques, Fundamentals, Knife Skills, Meat Section, The Basics

Spatchcock Chicken Technique – How To Spatchcock A Chicken

by The Chef Circle 29th June 2020, 6:57 pm

Learn how to Spatchcock a Chicken! More
131 Views
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

by The Chef Circle 26th June 2020, 2:53 pm

【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
2 Shares814 Views
in Adam Ragusea, Fundamentals, Meat Prep and Cook, Meat Section, The Basics, YouTube Channels

Why Rare Steak Is Safe – But NOT Rare Chicken

by The Chef Circle 26th June 2020, 2:47 pm

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
65 Views
in French Cooking Academy, Fundamentals, Meat Prep and Cook, Meat Section, Sauces, Soups, YouTube Channels

How To Make Duck Stock At Home (In 40 minutes)

by The Chef Circle 26th June 2020, 2:22 pm

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
10 Shares2.7k Views
in Adam Ragusea, Cooking Techniques, Fundamentals, Meat Prep and Cook, Meat Section, YouTube Channels

Why I Season My Cutting Board, NOT My Steak

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by The Chef Circle 26th June 2020, 2:16 pm

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
154 Views
in Celebrity Chefs, Gordon Ramsay, Humor / Entertainment, Just For Fun, Meat Prep and Cook, Meat Section

Training And Cooking With The Royal Marines – Gordon Ramsay

by The Chef Circle 26th June 2020, 2:05 pm

Gordon is known for being a fitness fanatic, but can he handle an assault course with the Royal Marines? And can they handle how delicious his beef curry is? From Gordon Ramsay’s The F Word More
43 Views
in Celebrity Chefs, Gordon Ramsay, Meat Prep and Cook, Meat Section

The Ultimate Steak Sandwich – Gordon Ramsay

by The Chef Circle 25th June 2020, 7:12 pm

Gordon shows you how to make the ultimate steak sandwich with an excellent tomato relish and mustard mayonnaise. A mouth watering, delicious classic with a modern twist. Remember, you MUST use fillet! If you liked this clip check out the rest of Gordon’s channels: More
64 Views
in Chef Talk, Eater, Meat Prep and Cook, Meat Section

Is Mutton Chop The Most Underrated Steakhouse Order? | The Meat Show

by The Chef Circle 25th June 2020, 2:06 pm

Here’s another great video from the Eater Channel on YouTube. Check it out. Keens is one of NYC’s oldest and most storied steakhouses. In this week’s episode of The Meat Show, host Nick Solares delves into the mutton chop, the restaurant’s signature dish, and one that represents a throw-back to a bygone era. “As far […] More

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