Three Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
Browsing: CHEF COOKING VIDEOS
Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce.
Steve Sando of Rancho Gordo shows you how to soak dried beans and cook them the right way in this…
Financiers are delicate little cakes using egg whites to give them a light texture. Chef Toni Lynn Dickinson, Senior Coordinator of the Pastry Arts at The International Culinary Centre in New York, takes you step-by-step in making and baking financiers.
This recipe comes from Pierre Hermé and Dorie Greenspan with a small adaption (we’ve used an ounce less chocolate). Sea salt and chocolate are very fashionable in the biscuit or cookie world. The saltiness cuts through the rich chocolate brilliantly. Serve these after dinner with a coffee – just one or two sablé biscuits is enough for each person. You can make the dough in advance, cover it tightly in a few layers of cling film and store it in the fridge for a few days or freeze it, ready to slice and bake when you are ready. You can buy the Dorie Greenspan app from ITunes.
Garlic presses (sometimes called garlic crushers) peel the garlic and crush it for you and keep your hands clean. Here’s why they are one of your kitchen essentials when it comes to choosing what kitchen equipment earns its place in your home.
It’s a simple technique: skewering potatoes and slicing them so when they roast, they open out like flowers.
A simple sauce made with mustard and creme frâiche. Serve it with fish, in sandwiches, with smoked fish or on a roast beef sandwich.
We make this every year and give it to friends as presents. You can pot it into Kilner preserving jars and tie it with ribbons.