麻豆社

麻豆社 Food Clips

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

   Duration: 01:23

2. Whipping cream by hand—Techniques

   Duration: 00:48

3. Rubbing in—Techniques

   Duration: 00:46

4. Searing meat—Techniques

   Duration: 00:42

5. Segmenting citrus fruit—Techniques

   Duration: 01:14

6. Making choux pastry—Techniques

   Duration: 01:11

7. Melting chocolate—Techniques

   Duration: 01:07

8. De-seeding tomatoes—Techniques

   Duration: 01:05

9. Greasing and lining cake tins—Techniques

   Duration: 00:33

10. Making herb butter—Techniques

    Duration: 00:55

11. Chopping chillies—Techniques

    Duration: 00:52

12. Creaming butter by hand—Techniques

    Duration: 00:50

13. Wrapping a pudding for steaming—Techniques

    Duration: 02:01

14. Working with filo pastry—Techniques

    Duration: 00:54

15. Thickening gravy using beurre mani茅—Techniques

    Duration: 00:45

16. Testing whether poultry is cooked—Techniques

    Duration: 00:51

17. Knocking back—Techniques

    Duration: 00:43

18. Skinning tomatoes—Techniques

    Duration: 00:49

19. Folding—Techniques

    Duration: 00:35

20. Caramelising sugar with a blow torch—Techniques

    Duration: 00:33

21. Carving a cooked chicken into serving portions—Techniques

    Duration: 00:46

22. Pulsing in a food processor—Techniques

    Duration: 00:26

23. Breaking chocolate—Techniques

    Duration: 00:23

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

    Duration: 05:07