大象传媒

大象传媒 Food Clips

1. Learning to chop: slicing an onion—Techniques

   Duration: 01:43

2. How to joint a chicken—Techniques

   Duration: 09:54

3. How to cream butter by hand—Techniques

   Duration: 00:49

4. Cleaning and de-bearding mussels—Techniques

   Duration: 01:17

5. De-seeding tomatoes—Techniques

   Duration: 01:04

6. Learning to chop: dicing an onion—Techniques

   Duration: 01:47

7. Working with filo pastry—Techniques

   Duration: 00:53

8. How to fillet round fish (mackerel, trout, etc.)—Techniques

   Duration: 01:31

9. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

10. De-glazing pan gravy—Techniques

    Duration: 01:18

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

    Duration: 05:06

12. Segmenting citrus fruit—Techniques

    Duration: 01:13

13. Chopping chillies—Techniques

    Duration: 00:52

14. Choosing cooked lobster—Techniques

    Duration: 00:36

15. How to carve roast pork—Techniques

    Duration: 01:24

16. How to carve a roast chicken—Techniques

    Duration: 00:46

17. Caramelising sugar with a blow torch—Techniques

    Duration: 00:32

18. Butterflying prawns—Techniques

    Duration: 00:29

19. Browning meat—Techniques

    Duration: 01:06

20. Thickening a roux to make b茅chamel sauce—Techniques

    Duration: 01:56

21. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

22. Soggy Bottoms

    Duration: 01:24

23. How to cream butter and sugar by hand—Techniques

    Duration: 00:49

24. Knife skills: How to finely chop—Techniques

    Duration: 01:23