蜜芽传媒

蜜芽传媒 Food Clips

1. Spatchcocking chicken and poultry—Techniques

   Duration: 03:38

2. Skinning tomatoes—Techniques

   Duration: 00:49

3. Skimming stock—Techniques

   Duration: 00:33

4. Searing meat—Techniques

   Duration: 00:42

5. Scoring skin—Techniques

   Duration: 00:26

6. Scaling, gutting and cleaning a round fish—Techniques

   Duration: 01:41

7. Rubbing in—Techniques

   Duration: 00:46

8. Removing vanilla seeds from pod—Techniques

   Duration: 00:16

9. Removing the meat from cooked lobster—Techniques

   Duration: 03:33

10. Greasing and lining cake tins—Techniques

    Duration: 00:33

11. How to clean and prepare squid—Techniques

    Duration: 02:56

12. Preparing and cleaning chicken livers—Techniques

    Duration: 00:29

13. Preparing artichoke hearts—Techniques

    Duration: 05:27

14. How to poach an egg—Techniques

    Duration: 01:13

15. Peeling prawns—Techniques

    Duration: 00:47

16. Covering a pie with a pastry lid—Techniques

    Duration: 02:11

17. Rolling pasta using a pasta machine—Techniques

    Duration: 03:22

18. Making pasta dough by hand—Techniques

    Duration: 03:36

19. Lining a tart tin: preparing the pastry case for shrinkage—Techniques

    Duration: 00:21

20. Melting chocolate—Techniques

    Duration: 01:06

21. Making herb butter—Techniques

    Duration: 00:55

22. How to make choux pastry—Techniques

    Duration: 01:10

23. Thickening gravy using beurre mani茅—Techniques

    Duration: 00:45

24. Lining a tart with a cartouche (baking blind)—Techniques

    Duration: 01:23