The sandwich boys Ben Turley and Brent Young demonstrate how roast beef gets made.
Whether you’re a beginner vegetable gardener or know someone how is just starting out, it is important that the right path is chosen. In this video I outline how to start growing food if you are new to vegetable gardening by knowing what to focus on first. Growing your own food is a fun process but it is vital you know how to best get started.
Frugal February has arrived – a month where I amp up my saving habits and reduce spending to a paper-thin minimum. Every week I’ll show you a specific area in my life where I’m saving some serious $$$. This week the theme is FOOD SAVINGS! In this video I reveal my best kitchen investment, the delicious recipe that costs next to nothing and savvy hacks to cut down your grocery bill!
Bon Appétit’s Brad Leone demonstrates the best way to dry age a steak.
Butternut squash is a healthy and versatile ingredient but it’s a pain to prepare! Learn the easiest (and safest) way of peeling and cutting a butternut squash. Put a tea towel under your chopping board to stop the squash from sliding around. Cut into chunks, wedges or cubes and use your butternut squash in soups, risottos and curries.
For those of you who grew up cooking entire whole chickens in the microwave, do we have news for you! There are actually other ways to cook a whole chicken. Many other ways! Did you know you can cook chickens in the oven or even on the grill? Or you can even take a hair dryer to it and blast that bird for a while. If you’re interested watch this video and allow Amiel Stanek to teach you almost every way to cook a whole chicken.
French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you’ve got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.
Music: “Murmuration” by Blue Wednesday
3lb bag Spanish onions
48 ounces high-quality beef broth
Parmesan cheese rind (optional)
How to make authentic chicken teriyaki.
Corn, tapioca, arrowroot, rice, potato, xanthan gum — let’s put all the thickening polysaccharides to the test! Thanks to Raycon for sponsoring this video.
A little trick: if you’re going to cut that, butter your knife first and cover it with cocoa powder to avoid the condensed ball from sticking into the knife
What is Crème brûlée? Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
Chicken Cordon Bleu. Tender chicken rolled up with ham and Swiss cheese, it’s hard for pretty much anyone to resist. And so as I was laying in bed, twiddling my thumbs, I thought “Why not make it a chowder/stew/soup that captures the best flavors of the dish in a spoonful rather than the forkful?” Once again, the laws of food are defied and it feels oh so good to be a delicious rebel.
1 part pure beeswax
3 parts high smoke point cooking oil (mixing 2 different oils is recommended)
eg: 25g beeswax
75g cooking oil
Combine the wax and oils in a small can set in barely simmering water.
Swirl the oils / wax as they melt to combine. Pour into a silicone or paper mold to cool.
Cupcake / muffin papers work great for this.
To season a pan:
Preheat pan in an oven set to 220ºF.
Remove pan and turn up heat to 475ºF.
Melt a small amount of the beeswax puck into /onto the pan.
Using a cloth, coat the entire pan inside and out.
Move to a dry part of the cloth and wipe off all of the wax / oil.
Wipe off all of the wax / oil. Wipe off all of the wax / oil.
Wipe off all of the wax / oil.
Place pan back in the oven, and leave at 475ºF for 2 hours.
Turn off the oven and allow pan to cool inside oven.
Sharpen your knives and come to attention because class is in session! Join Mike Cruz, manager of Greenpoint Fish & Lobster Wholesale, as he details the best methods for cleaning and preparing just about every fish you could encounter in the kitchen. Not every fillet is made the same and learning the proper technique can elevate your seafood game to the next level. So, if you’re ready to learn how to fillet every fish, Mike has you covered and then some. Sardine 00:41 Porgy 1:36 Mackerel 2:49 Branzino 4:41 Striped Bass 6:11 Sea Bass 7:52 Arctic Char 9:19 Red Snapper 10:16 Catfish 11:34 Trout 13:43 Tilefish 14:47 Hiramasa 16:18 Pollock 17:11 Salmon 18:21 Monkfish 20:01 Mahi Mahi 21:45 Skate Wing 23:07 Turbot 25:29 Fluke 27:22 Squid 29:20 Octopus 31:36
Sharpen your knives and come to attention because class is in session! Join chef Frank Proto from the Institute of Culinary Education as he shares a comprehensive look at slicing fruits both large and small, from the tough to the exceedingly tender. Watch Frank peel, dice, hammer, and chop his way across the produce aisle and learn the skills you need to slice any fruit your sweet tooth desires.
Kiwi Berry 3:18
Prickly Pear 4:26
Star Fruit 4:52
Passion Fruit 5:44
Mandarin Orange 6:01
Pepino Melon 6:45
Yellow Plantain 12:18
Green Plantain 13:03
Do you usually find fast food photos attractive and want to visit some restaurants to eat a delicious burger from a picture? Today we prepared a new collection of food commercial secrets that will blow your mind! Most people don’t know that it’s highly difficult to make attractive photos of fast food. That’s why marketing specialists have a lot of secrets and use various techniques to make amazing photos. Moreover, food photographers replace some fast food ingredients with shaving foam, glue and hair spray.
You will be surprised but mozzarella sauce is usually replaced with glue as it looks better on photos and it’s easier to work with this material. Moreover, when you see a beautiful photo of cereals with milk, remember that milk is replaced with white glue. The reason is that cereals should remain on the surface while the photos are making. Ice cubes are replaced with plastic ones. Berries are always covered with hair spray as it adds shine to them and they look perfectly fresh. Moreover, photographers usually cover strawberries with red lipstick and look so beautiful and attractive. It’s highly difficult to make a beautiful phono of noodles and usually photographers cover noodles with glucose syrup.
French fries look very disappointing in real life. There is a whole process of how to make French fries look attractive: kitchen sponge and toothpicks are used to secure fries for making a photo.