Chef Talk

Cake Decorating Techniques

Watch Chef Susie, who brings over thirty years of pastry and baking experience to our program, for a free pastry class on cake decorating techniques. She will demonstrate the proper way to ice a cake and show various butter cream piping techniques including the basket weave design, swagging, swiss dots and roses. Take an Online Pastry Program with Escoffier Online: http://www.escoffieronline.com/programs/pastry-arts/ We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

Recette technique de la pâte feuilletée par Chef Philippe

Toute la technique de réalisation d'une pâte feuilletée expliquée pas à pas par Chef Philippe We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How to eat Alaskan King Crab – Japanese technique – 焼きタラバガニ

Cooking with Dai channel https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg How to eat Alaskan King Crab – Japanese technique – 焼きタラバガニ They are many ways to prepare and "eat" King crab. This is just one of them. There is no correct, better or worse way. King crab is tremendously meaty, juicy and packed full of sweet goodness. This is without doubt one of the most popular and decadent dishes on the menu, at this restaurant. There are no need for any shell crackers, just a really sharp knife. Say "goodbye" to messy fingers and a pile of unwanted shell. This particular method of deshelling makes it much easier to scoop out the crab, resulting in less time for cracking and more time for eating! Once boiled, the king crab is simply salted...

Breville Presents Cornbread-Sorghum Milkshake – “Mind of a Chef Techniques with Edward Lee”

The combination of stale cornbread, sticky sorghum and tangy buttermilk ice cream is a treat any time of day, but makes for an especially good breakfast. Find this recipe here: Cornbread Sorghum Milkshake (or, “Breakfast”) Learn more about Breville: http://www.brevilleusa.com Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! Home Like “Mind of a Chef” on Facebook: https://www.facebook.com/mindofachef Follow “Mind of a Chef” on Twitter: https://twitter.com/mindofachef We would love to have you join our community on facebook,...

Knife Techniques – The sharpening stone

Do you have questions about how to select, sharpen or care for your knives? What are the different types of knives and what are their uses? Get the answer to these questions and many more on the video demonstration by Chef John Higgins, Director George Brown Chef School. We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How to fillet a fish – Sea bream – Japanese technique

Cooking with Dai channel https://www.youtube.com/channel/UCFV-GT88-qTS4c0DAtTxRpg GRAPHIC!!! – How to fillet a fish – Sea bream – Chef Dai demonstrates how to fillet a Sea bream using traditional Japanese techniques. (WARNING – if you're at all squeamish and uncomfortable with the sight of blood and intestines, please ignore from 2:21 – 4:38) The black sea bream, known as "kurodai" in Japanese, is an extremely popular fish in Japan and its larger "red" cousin called "madai" is widely regarded as Japan's King of fish. During the New Year and on happy events such as weddings or the birth of a baby, salt-grilled sea bream is a special traditional fare throughout the country. Thank you for watching and plea...

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