蜜芽传媒

蜜芽传媒 Food Clips

1. Caramelising sugar with a blow torch—Techniques

   Duration: 00:33

2. Carving a cooked chicken into serving portions—Techniques

   Duration: 00:46

3. Pulsing in a food processor—Techniques

   Duration: 00:26

4. Breaking chocolate—Techniques

   Duration: 00:23

5. De-boning and butterflying a leg of lamb—Techniques

   Duration: 05:07

6. Kneading bread—Techniques

   Duration: 02:35

7. Filleting and skinning flatfish—Techniques

   Duration: 02:19

8. Lining a tart tin with pastry—Techniques

   Duration: 00:42

9. Preparing and cleaning chicken livers—Techniques

   Duration: 00:30

10. Skinning peppers—Techniques

    Duration: 01:36

11. Steaming a pudding—Techniques

    Duration: 00:31

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

    Duration: 00:22

13. Removing vanilla seeds from the pod—Techniques

    Duration: 00:17

14. Covering a pie with a pastry lid—Techniques

    Duration: 02:11

15. Using fresh yeast—Techniques

    Duration: 01:51

16. Jointing chicken—Techniques

    Duration: 09:54

17. Using piping bags—Techniques

    Duration: 01:15

18. Filleting a round fish—Techniques

    Duration: 01:31

19. Poaching eggs—Techniques

    Duration: 01:13

20. De-glazing pan gravy—Techniques

    Duration: 01:18

21. Scoring skin—Techniques

    Duration: 00:26