Browsing: VIDEOS


VIDEO: What makes the perfect pint?

The independent research consultancy Mindlab, were commissioned by Taylor Walker to identify the formula for the perfect pint. They enlisted the help of 1,000 volunteers and used complex mathematical modelling techniques to reveal what conditions are required to enjoy the perfect pint.


Chocolate and Sea Salt Sablés

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.

HOW TO COOK How to cut peppers

VIDEO: How to cut a pepper the clever way

Japanese Chef Seiya Nakano shows how to prepare a pepper by cutting out the inner core in one easy step, stripping off the ribs and then slicing it into strips, ready for stir-frying, salads, casseroles and healthy snacks.

HOW TO COOK How to cut spring onions

VIDEO: How to cut spring onions

Japanese chef Seiya Nakano shows how to cut the green part of a bunch of spring onions for stir-fries. And he shows you an easy trick to make sure the onions stay together when you are slicing them.

MAIN COURSES Teriyaki chicken

VIDEO: How to make Teriyaki Chicken

Japanese chef Seiya Nakano shows you how to make the famous Japanese recipe, Teriyaki Chicken, the authentic Japanese way with sake, soy sauce, mirin and sugar. Learn how to flame the sake and to caramelise the soy sauce and sugar so that the teriyaki turns out perfectly.

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