Great Cooking Videos

Christmas reminds you of snow, gifts and not to forget the delicious, mouthwatering specialty dishes. Many a family’s Christmas meal is incomplete with out the roast goose. All the tried out grandma’s recipes come out at this time of the year. For some it can be a little daunting to try such a gourmet recipe. However, professional chef Cat Cora demonstrates how easy and simple it is to serve a wonderfully roasted goose.

No Comments

And back here we have ingredients for the gravy solution. Corn starch, water, light soya sauce, - light soya sauce- (laughter) what is this? Damn.

When you fillet your own fish first you must find a very fresh fish. There are several indications how the fish to be really fresh.

First you look at the eye, the eye should be translucent instead of grayish color or – or – or really …..

No Comments

Lily flower comes in a dry form sometimes also known as Tiger Lily Bud or Golden Needle. This is the original in a dry form as you can see here but you must soak them in water for about 20 minutes and you’ll get approximately 1 and 1 ½ times of the original size.

No Comments

Addressing a group of people or facing a camera can be nerve wracking for some. Knowing that all eyes are focused on you, especially when a presentation or a demonstration is in progress tends to make the presenter quite nervous. The more you try to concentrate and be cautious you tend to commit more slip of the tongue, forget the matter or blunders. If it’s a practical exam in front of your faculty it’s all the more difficult. This video is based on a blunders committed during a recording presented by a chef while demonstrating a Chinese recipe during a boot camp and apprentice instructional video.

No Comments

Now I’m running the tip of my knife along the sides of the thigh bone here. I’m going to put my thumb underneath it, cut up through the ends here, and we have one big beautiful piece of thigh meat here, that can be sliced in beautiful little serving sections.

Okay, now we’re going to use the traditional method for slicing turkey breasts. This is the kind of slice that you would want to use at the table side. You’ll want to cut the slices about a quarter of an inch thick, and work parallel to the breast bone.

No Comments