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Wilderness - 🔪 Our special Knives and Cookware - 🤍 🔔 Make sure that you have the bell turned on, so you will definitely not miss any of our videos! 🌐 Our other profiles: ▶ Instagram: 🤍 ▶ Facebook: 🤍 If you want to support us: 🤍 ❓ ABOUT US: Wilderness Cooking channel about cooking delicious dishes in the wild. We live in a village and try to find very beautiful places to shoot. ⏩ A few ultimate-delicious recipes from my channel: ◼ Guinea fowl cooking in oven: 🤍 ◼ Bull tail stew with chestnut: 🤍 ◼ Chestnut dish with lamb meat: 🤍 ◼ Bull heart dish recipe: 🤍 ◼ Liver kebab of lamb: 🤍 ◼ Cooking lamb brains recipe: 🤍 ◼ Lamb testicles kabob: 🤍 ◼ How to cook rabbit in the wilderness: 🤍 ◼ Vegetables and lamb bbq kebab: 🤍 ◼ The best buglama recipe: 🤍 ◼ Spicy lamb shish kebabs recipes: 🤍 ◼ Garlic Grill Lamb Caucasian style: 🤍 #food #meat #village
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Here are 50 cooking tips to help you become a better chef! #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
Culinary school has been an aspiration of many that feel right at home in the kitchen, and shows like Chopped and Top Chef have brought some of the more advanced techniques of the culinary world into our living rooms. However, there are many remedial skills you need to master before you can move on to the intricate skills. Aside from innate talent, practice is really what separates the novice from the expert. From knife skills to deglazing a pan, so much more goes into cooking than which spice to choose. Before you quit your job and apply to the Sorbonne, check out the best cooking secrets real chefs learn in culinary school. #CulinarySchool #Chefs #Cooking Knife skills | 0:00 High-quality broth | 1:20 Recipes are just guides | 2:10 Deglaze every pan | 3:05 Toast your spices | 3:57 Salt, sugar, acid, fat | 4:51 Be prepared | 5:44 Match plate and food temperature | 6:25 Cooling food properly | 7:02 Fat is flavor | 7:55 Make food ahead | 8:35 Wasting food wastes money | 9:18 Read Full Article: 🤍
Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you'll need to find your footing in the kitchen. Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Director: Mel Ibarra Director of Photography: Joel Kingsbury Editor: JC Scruggs Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra/Michael Cascio Culinary Producer: Mallary Santucci Culinary Associate Producer: Asnia Akhtar Line Producer: Jen McGinity Associate Producer: Tim Colao Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Rebecca O’Neil Production Assistant: Justine Ramirez Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Full video, plus rest of lectures series (8 hours & 38 minutes) can be found here: 🤍 Written F-STEP Curriculum can be found here: 🤍 This is the first video lecture in a series I shot at an in person culinary boot camp while I was still at Stella Restaurant. The culinary boot camp is a five day intensive course, that takes one day each to cover the five building blocks of recipe and dish creation; Flavor, Sauce, Technique, Execution & Preparation. Also known as F-STEP. To get the most out of this content, please subscribe and listen to the Stella Culinary School Podcast found here, 🤍 or anywhere else podcasts are available for download. Video Time Stamps and Links 00:00:00 - Introduction * A little story about how a coconut macaroon changed my life. * Why Technique is King. * What is the F-STEP Curriculum and why was it created? * The F-STEP Formula – (Flavor + Technique) X Execution =? 00:05:35 - Flavor Structure & F-STEP Formula * Introduction to Flavor Structure and the F-STEP Formula * The importance of execution, intuition and how to make decisions on the fly * Understanding the five basic flavors * Balancing the 5 major flavors 00:11:00 – Flavor #1 | Salt * How does salt enhance flavors? * Seasoning thresholds and ratios explained. * How much salt do you need to properly season food? * What’s the difference between expensive & cheap salt? * Various types of salts & their uses explained; Iodide Salt, Kosher Salt, Finishing Salts, Fleur de Sel, Sea Salt, Maldon Salt, Smoked Sea Salt, Lava Salt, Himalayan Pink Salt * How does iodide salt affect flavor, and should you use it? * Why is Kosher salt is great for cooking? * What is the difference between kosher salt & sea salt? 00:29:14 – Flavor #2 | Sour (Acids) * How to take your food’s flavor and seasoning to the next level using acids. * Understanding the difference between cooking vinegars and finishing vinegars. * How acid interacts with fat. * The importance of acid as a seasoning. * Using acid to balance your flavor structure. 00:36:00 – Strawberry Sorbet Intermezzo * How walnut oil and salt enhance a sorbet. * The importance of fat, flavor, and aroma molecules. 00:38:57 – Flavor #3 | Sweet * Sweet (sugar) as a seasoning. * Ratios of sugar used in various dishes. * Use of sugar (sweet) in various savory applications. * How to use sugar to balance the 5 major flavors. * Piquancy & how sweet balances spicy food. * Discussion on Scoville Units and the measurement of heat. 00:46:00 – Flavor #4 | Bitter * The importance of bitter and balancing flavors. * Contrasting flavors to create complex flavors. 00:51:20 – Flavor #5 | Umami (Savory) * The story of umami and the creation of MSG. * The Four Major Flavors. * The tongue map of flavor (the 4 basic flavors). * The discovery of umami (glutamic acids & free form glutamates). * Ingredients that contain glutamic acids, umami, and savory flavors. * The formation of Aji-no-moto Company (essence of taste). * What is Mono Sodium Glutamate (MSG)? * How the MSG craze was formed. * CRS – Chinese Restaurant Syndrome * Synergistic relationship of Inosine Monophosphate, Guanosine * Monophosphate, and Mono Sodium Glutamate. * Dashi broth and why it is so delicious. * Savory ingredients you should stock in your kitchen. * Is the tongue map correct? 01:08:12 – Palate Fatigue & Flavor X Factor * What is palate fatigue and how do you avoid it? * Adding flavor complexity through crunch and tactile sensation. * Why restaurants serve small portions and tasting menus. * Leveraging the olfactory system to make a memorable meal or dish. * Duck Breast Reuben 01:21:17 – Flavor Punch & Interruptions * How to create bold, powerful, flavors. * Albacore Tuna Dish with Coconut Red Curry. * How to make a complex curry sauce. * Beef Bourguignon Dish 01:30:04 – Questions on Flavor Structure * What does salt and pepper to taste mean in a recipe? * What is a duck press? You can buy a digital download of the written F-STEP Curriculum here: 🤍
길거리음식을 심도있고 지루하지 않게! 좋은영상 만들고자 항상 노력하는 야미보이 입니다 오늘도 시청해주시고 응원해주셔서 감사합니다 Street food in depth and not boring! Yummy boy is always trying to make a good video. Thank you for watching and cheering - 가격 위치 정보 - 칠리 버거 : KRW 12,000 (USD 9.8) 아보카도 버거 : KRW 11,000 (USD 9.0) 위치 : 🤍 강남 신세계백화점, 서울 한국
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you each of the knife skills you’ll need to master in order to produce restaurant-quality dishes at home. From chopping and cubing to slicing and dicing, Frank explains it all step-by-step so you can achieve results you never thought possible in your own kitchen. See Frank's tips for knife care and maintenance here: 🤍 Shop for products Frank uses in this demonstration: Zwilling Knife 🤍 Cut Kit: 🤍 When you buy something through our retail links, we earn an affiliate commission. Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Directors: Matthew Hunziker, Gunsel Pehlivan Director of Photography: Jack Belisle Editor: Charlotte Carpenter Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Amelia Palmer Production Assistant: Sophie Pulver Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler 0:00 Introduction 0:41 Chapter One - Handling Your Knife 2:25 Chapter Two - The Cuts 2:45 Rough Chop 3:31 Dice 5:32 Slice 7:12 Baton 7:57 Julienne 8:59 Bias 9:58 Mince 10:46 Chiffonade 11:30 Oblique 12:11 Conclusion 12:31 The Kendall Jenner Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Build a solid French Culinary Foundation and you'll always cook with Confidence! Join us as Celebrity Chef Jonathan Collins teaches us French Cuisine and techniques. In episode 1 Chef Collins will teach you how to master the culinary basics, demonstrating basic knife skills, stocks, sauces and soups. On the menu: Knife Cuts - Brunoise, Mirepoix, Paysanne, Julienne, Chiffonade Bouquet Garni Roasted Vegetable Stock Chicken or White Stock Beef, Veal, or Brown Stock, White and Brown Roux Bechamel Sauce Mornay Sauce Pays anne Soup Roasted Butternut Squash Soup You'll learn the critical knife cuts and understand their importance. See how to thicken and flavour sauces and soups with amazing results. Learn to build a wide variety of mother sauces for just a few simple ingredients. Make soup, both stock and cream effortlessly, with beautiful flavour and texture. Be sure to visit us on Facebook at 🤍 and Twitter at 🤍 PLEASE NOTE - THE CUISINART CULINARY SCHOOL CONTEST IS NOW CLOSED
Spend a day behind the scenes with Executive Chef Fariyal Abdullahi at New York's hottest seafood restaurant, Hav & Mar. “I’ve always wanted to create a space where people like me can just come in and focus on their craft. It's a seafood forward restaurant told through the lens of a lot of Ethiopian recipes where I could cook my food from my culture. It's a huge source of pride for me.” Director: Gunsel Pehlivan Director of Photography: Kevin Dynia Editor: Misa Qu Creative Producer: Parisa Kosari Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Associate Producer: Samantha Vélez Camera Operator: Jake Robbins Assistant Camera: Roberto Herrera Audio: Lily van Leeuwen Production Assistant: Alex Mitchell Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morell, Justin Symonds Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
A restaurant in Trophy Club, Texas is working with high school students to teach them the skills they need to become the next generation of chefs. Omar Villafranca has more. #culinary #restaurants #chef "CBS Saturday Morning" co-hosts Jeff Glor, Michelle Miller and Dana Jacobson deliver two hours of original reporting and breaking news, as well as profiles of leading figures in culture and the arts. Watch "CBS Saturday Morning" at 7 a.m. ET on CBS and 8 a.m. ET on the CBS News app. Subscribe to "CBS Mornings" on YouTube: 🤍 Watch CBS News live: 🤍 Download the CBS News app: 🤍 Follow "CBS Mornings" on Instagram: 🤍 Like "CBS Mornings" on Facebook: 🤍 Follow "CBS Mornings" on Twitter: 🤍 Subscribe to our newsletter: 🤍 Try Paramount+ free: 🤍 For video licensing inquiries, contact: licensing🤍veritone.com
We got an inside look at how Army Culinary Specialists are trained at the Joint Culinary Center of Excellence at Fort Lee, Virginia. Three to four thousand members of the Army and National Guard graduate every year from the eight-week course, which trains soldiers how to prepare a wide array of food in a variety of settings. After instruction in the techniques of cooking and baking, trainees prepare three meals a day for their fellow soldiers in an actual garrison kitchen. Training culminates outdoors, where trainees cook for hundreds of soldiers in the same mobile kitchens they could be cooking in if deployed. Insider spent five days at the Joint Culinary Center of Excellence, where we observed different classes at various stages of training. MORE BOOT CAMP VIDEOS: What Army Cadets Go Through During West Point Basic Training | Boot Camp | Business Insider 🤍 Why Navy Sailors Train Inside A Tear Gas Chamber In Boot Camp | Boot Camp | Business Insider 🤍 What Navy Recruits Go Through In Boot Camp | Boot Camp | Business Insider 🤍 #Army #Soldiers #BusinessInsider Business Insider tells you all you need to know about business, finance, tech, retail, and more. Visit us at: 🤍 Subscribe: 🤍 BI on Facebook: 🤍 BI on Instagram: 🤍 BI on Twitter: 🤍 BI on Snapchat: 🤍 Boot Camp on Snapchat: 🤍 How Army Cooks Are Trained To Feed 800 Soldiers In The Field | Boot Camp | Insider Business
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If you are on the fence about pursing an education in culinary schooling ill be going over what to expect both in school and when you enter the work force. 🤍 apparel: 🤍 business: ryandeandexton🤍gmail.com
Get my FAVORITE KNIFE: 🤍 How to chop onions fast. Take your cooking to the NEXT LEVEL! Your next step in mastering the JOY of Cooking.
Gordon Ramsay shows how to fillet a salmon into 10 equal pieces, remove all the meat from a lobster, fillet a pork steak from a loin plus some basic and important knife skills to use on peppers and herbs. All taken from Culinary Genius. Order Ramsay in 10 Now to get the Full Recipe: 🤍 Made with Hexclad - Get Cookin' with HexClad today: 🤍 Follow Gordon: TikTok: 🤍 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 #GordonRamsay #Food #Cooking
Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : 🤍 Our Social Media: Facebook: 🤍 Instagram: 🤍 SMART Youtube: 🤍 5-Minute Crafts Youtube: 🤍 Have you ever seen a talking slime? Here he is – Slick Slime Sam: 🤍 For more videos and articles visit: 🤍
Follow Joseph Johnson’s glorious and relentless pursuit of his cooking dream as he works his way up the cooking echelon in the kitchen of Mélisse — Chef Josiah Citrin’s shining star in the Los Angeles food scene. Produced by Life & Thyme in Los Angeles: 🤍 Directed by Nathan Sage: 🤍 Music by Kye Kye and Jules Massenet. Featuring: Joseph Johnson of Mélisse in Santa Monica, California: 🤍 Foodie Originals take you on a journey to connect with the personalities foraging, harvesting, growing, creating and making food. Check out all of our Foodie Originals here: 🤍 Subscribe to our channel here: 🤍 This original piece appears in Sn 4, Ep 1 of FoodieTV, a free iOS app showcasing the best stories about food from all around the world. Get the app here: 🤍
In recipes, we are constantly told to do techniques but often not told why we do them. Today, I want to explore the question of how we use spices. First, we cover the food science and theory of spices before diving into some experiments with special guest 🤍ProHomeCooks . 🌐 My Website (Recipes + Techniques): 🤍 🌳 Join our Cooking Community: 🤍 📚 Videos & Sources mentioned: ▪ The Flavor Equation by Nik Sharma. 🤍 ▪ On Food and Cooking by Harold McGee. 🤍 📸 Instagram ➔ 🤍 🎚 TikTok ➔ 🤍 🐣 Twitter ➔ 🤍 USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: 🤍 🥌 Budget Whetstone for sharpening: 🤍 🧂 Salt Pig: 🤍 ⚖ Scale: 🤍 🍴 Budget 8-inch Chef's knife: 🤍 🔪 Nicer 8-inch Chef Knife: 🤍 🧲 Magnetic Knife Rack: 🤍 🥘 Cast iron griddle: 🤍 📄 Baking Sheet: 🤍 🛒 Wire Rack: 🤍 🍳 Saucepan: 🤍 🪓 Woodcutting board: 🤍 ⏱ TIMESTAMPS: 0:00 - Intro 1:36 How do spices flavor our food? 5:53 Experiment #1 - Toasted vs Untoasted Spices 9:14 Experiment #2 - Toast Garam Masala on Chicken 13:59 Experiment #3 - Bloomed Spices in a Sauce 16:54 Experiment #4 - Final Dish 18:56 Outro 🎵 Music by Epidemic Sound (free 30-day trial - Affiliate): 🤍 MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A7C Voice recorded on Shure MV7 Edited in: Premiere Pro Affiliate Disclosure: Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](🤍 and affiliated sites. ```
heyyyaaa In today's video, I'll be taking you with me to my first week of culinary school in Bachelors in Culinary Arts! A big shoutout goes to chefworks! Check them out here: 🤍 Please remember that I am simply a student, NOT a student ambassador NOR am I affiliated or working with the school. For serious/urgent questions such as fees, how to enter, other things regarding VISA etc, contact the school. Almost everything is listed on their website: 🤍 Due to an excessive amount of messages I am receiving, I am not currently answering IG/FB messages - please take a look at my other videos which should answer most of your questions, if not, kindly refer to the school and their website. WEEKLY CULINARY SCHOOL CONTENT POSTED ON MY TIKTOK! 🤍 Culinary School Video Playlist 🤍 Music from 🤍 "dream with tea" by ‘Lukrembo’ 🤍 ▷ SOCIAL MEDIA HANDLES // INSTAGRAM➜ 🤍marrssy TIKTOK➜ 🤍marr_iah
Hi Chefs!! hopefully you find a lot of value in this video, I get this common question quite a bit. so I am answering in my new studio!! Id really like to do anything I can to help the younger generation of Chefs so if you have any questions at all please leave them below in the comments!! Follow me! 🤍 🤍 🤍 🤍 🤍 🤍
#shorts Plastic Love - Mariya Takeuchi
Full video, plus rest of lectures series (8 hours & 38 minutes) can be found here: 🤍 Written F-STEP Curriculum can be found here: 🤍 Thanks for watching! * Video Time Codes * 00:00:00 – Introduction to The Five French Mother Sauces * 🤍 * Crareme’s original 4 French Mother Sauces * Escoffier’s Five French Mother Sauces * The three types of roux used to thicken sauces & soups in French Cuisine. * A brief overview of Veloute, Brown Sauce (Espagnole), Sauce Tomato, Hollandaise, & Bechamel * Why the 5 French mother sauces aren’t the best approach to learning how to make sauces. 00:07:45 – The Three Modern Mother Sauces A technique based approach to sauce making. To make any sauce, you only need to understand three techniques; Reduction, Emulsion, Puree 00:09:45 – Modern Mother Sauce #1 | Reduction * What makes a reduction sauce and why would you reduce something? * The importance of collagen and gelatin in a reduction sauce. Why is dark meat dark? (Myoglobin) 00:14:21 – An Overview of Culinary Stocks * What is a stock? * The process of making a veal or other meat based stocks. * The importance of collagen in stock making. * Meat flavor from young animal versus older animals. * What types of bones should you use for making stock? 00:19:00 – Roasted Stock Process * What is mirepoix? * The importance of using oil when roasting bones. * Should you peel your mirepoix when making stock? * What is a sachet and how do you use it? * Time temperature abuse in stock making. * When should you add your mirepoix to a culinary stock? * Why you shouldn’t add salt to stock. 00:27:10 – Reinforcement and Reduction of Culinary Stocks * How to make a veal demi-glace. * Deglazing during the reduction step. * The importance of cooking and reducing alcohol by at least half. * Adding flavor to your sauce using meat scraps. 00:33:10 – How to Make a Pan Reduction Sauce 00:47:20 – How to Finish a Pan Reduction Sauce 00:52:30 – Sauce Thickeners & Gravies * Thanksgiving Day Gravy * What is a roux and how to make it? * What causes clumpy gravy? * The gravy making process. * Separating a turkey for more even cooking (video: * Breaking down a whole turkey * Pan Roasting A Turkey Breast * Cooking Turkey Legs * How to make a turkey stock * When and why do you use a starch thickener when making a sauce? * Link: Starch Thickener Ratios 01:00:00 – Reduction Sauce Q&A 01:20:30 - What’s the difference between stock and broth? * What is a consommé * How to make a consommé * Egg white clarification in wine making 01:26:35 - Pan Sauce Q&A Part 2 * When you’re reducing a stock, how do you gauge how high of a flame to use? * What does mise en place mean? * A la minute cooking. * How many dishes is each chef cooking at one time in a restaurant? * Have you ever heard of a quite kitchen? 01:34:55 – MODERN MOTHER SAUCE #2 – PUREES * Root Vegetable Puree Method * Best practices for making a puree. * Ex). How to make a basic carrot puree. * Almost all purees are vegetable or fruit based. * Root vegetable blanching. * Steaming root vegetables for purees. * Using a tamis in the chicken for puree. * Pommes puree (extra butter mashed potatoes). * Is a tamis a food mil? * Passing a puree through a chinois. * Do you cool root vegetables in an ice bath before pureeing? 01:47:08 – Green Vegetable Puree Method & Technique * Understanding Chlorophyll in Green Vegetables. * Green vegetable blanching method. * The Chlorophyllase enzyme. * Adding baking soda or other alkaline ingredients to vegetable blanching water. * How acid destabilizes the green color of vegetables. 01:57:45 – MODERN MOTHER SAUCE #3 – EMULSIONS * What makes an emulsion different than a puree? * What is “shearing force or power?” * How to stabilize an emulsion and keep it from separating / breaking. * Shearing power & viscosity. * Why is it important to drizzle your fat slowly into an emulsification at the beginning of the process? * Different types of emulsifiers and stabilizers discussed. * Why xanthan gum is used and it’s versatility. 02:11:30 – Questions on Emulsion Sauces
Ever since I was a little girl I was always drawn to the kitchen. As I grew up and explored other interests nothing persisted as much as my love for food and cooking. After recently graduating from college with a business degree, I was tempted towards the safety of pursuing a more traditional job though my instinct pushed me to follow my passion. I am THRILLED to launching this new very exciting chapter in my life at ICE - The Institue of Culinary Education. 💫 Going off the beaten path and chasing your dreams can be very scary but it will always be worth it and very rewarding. A huge shoutout to my amazing family and friends for their constant love and support in helping me chase my dreams. ⚠️Stay tuned and follow along because I will be sharing day-in-the-life’s and some essential culinary school lessons with all of you! Heres to a year of learning, exploring and LOTS of cooking. ❤️🔪 #culinaryschool #nycculinaryschool #chaseyourdreams #followyourdreams #cheftobe #culinaryarts #dreams
Interested in a career in culinary, baking and pastry arts? At Humber College, students of the culinary and baking and pastry arts programs gain essential hands-on experience from expert faculty in our state-of-the-art baking labs and our modern and multifunctional culinary labs. Careers and job opportunities for professional chefs are in high demand. Certificate and diploma programs are available to meet the educational and qualification needs for those interested in this exciting field. Based in the Greater Toronto Area (GTA), Humber offers countless domestic and international opportunities for advancement. Humber also offers many opportunities to compete in on-campus, national and international culinary and baking competitions. Find out more about Humber’s Culinary and Baking and Pastry Arts Programs here: Baking and Pastry Arts Management Diploma: 🤍 Culinary Skills Certificate Program: 🤍 Culinary Management Diploma Program: 🤍 Cook Apprenticeship 🤍
Build a solid French Culinary Foundation and you'll always cook with Confidence! Join us as Celebrity Chef Jonathan Collins teaches us French Cuisine and techniques. In Episode 5, you’ll learn how to make fresh pasta and transform it into any size, shape of form with ease. Learn to elevate the simplicity of rice and cook it to perfection. See how easy it is to get restaurant quality risotto and learn how to incorporate your favourite flavours. Make hand-rolled gnocchi from scratch and watch as your taste buds inspire you into the kitchen! Visit us on Facebook at 🤍 and Twitter at 🤍 PLEASE NOTE - THE CUISINART CULINARY SCHOOL CONTEST IS NOW CLOSED
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Go behind-the-scenes into the teaching kitchens and classrooms of the CIA. Learn more the skills baking & pastry arts students learn during their first year at the college. Freshman courses include Baking and Pastry Techniques, Principles of Design, Cafe Savory, Basic and Classical Cakes, Hearth Breads and Rolls, and more. Learn more at: 🤍 CIA Degree and Certificate programs: 🤍 CIA Restaurants: 🤍 Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
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