See the craft of the butcher in action! Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
Browsing: COOKING VIDEO
Dry-curing fish in salt and sugar for 10-20 minutes before cooking draws out moisture from the fish, concentrating its flavours. It’s a handy trick that chefs use and it also helps to give it a vibrant colour.
Michelin star pastry chef Luke Butcher from Purnell’s in Birmgham creates a ‘millionaires’ chocolate tart dish. Watch step by step as Luke takes us through their version of this classic pastry dish.
Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work.
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.
Three- Michelin starred chef Pierre Koffmann shows how to make the perfect french omelette on video.
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.