Cake Making Course - Video Cake Baking Lessons


Learn About Chinese Cooking Ingredients

Posted by admin on May 07th 2008 to Chinese Cooking

Table of contents for Learn About Chinese Cooking Ingredients

  1. Learn About Chinese Cooking Ingredients
  2. Learn About Chinese Cooking Ingredients Pt.2
  3. Learn About Chinese Cooking Ingredients Pt.3

This video is very important for every one who loves to eat Chinese, especially mushrooms. It will guide through various types of mushroom available in market and which to use for which recipes. Also this video will provide you some tips on how to prepare mushrooms for a particular recipe.

So, what’s up guys? Ready to cook mushrooms? I have a cool recipe in my mind, and now I am ready for it. What about you?

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Learn how to make Sushi at home


Cooking Chinese Food Recipes Bloopers Pt.3

Posted by admin on March 12th 2008 to Chinese Cooking

Table of contents for Cooking Chinese Food Recipes Bloopers

  1. Cooking Chinese Food Recipes Bloopers
  2. Cooking Chinese Food Recipes Bloopers Pt.2
  3. Cooking Chinese Food Recipes Bloopers Pt.3

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 …..

This is a preview of Cooking Chinese Food Recipes Bloopers Pt.3. Read the full post (125 words, estimated 30 secs reading time)

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Easy, Healthy, And Delicious Chinese Vegetarian Cookbook Package


Cooking Chinese Food Recipes Bloopers Pt.2

Posted by admin on March 11th 2008 to Chinese Cooking

Table of contents for Cooking Chinese Food Recipes Bloopers

  1. Cooking Chinese Food Recipes Bloopers
  2. Cooking Chinese Food Recipes Bloopers Pt.2
  3. Cooking Chinese Food Recipes Bloopers Pt.3

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.

This is a preview of Cooking Chinese Food Recipes Bloopers Pt.2. Read the full post (267 words, estimated 1:04 mins reading time)

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Learn Quick & Easy Cooking Techniques Plus 1000s Of Recipes


Cooking Chinese Food Recipes Bloopers

Posted by admin on March 11th 2008 to Chinese Cooking

Table of contents for Cooking Chinese Food Recipes Bloopers

  1. Cooking Chinese Food Recipes Bloopers
  2. Cooking Chinese Food Recipes Bloopers Pt.2
  3. Cooking Chinese Food Recipes Bloopers Pt.3

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.

This is a preview of Cooking Chinese Food Recipes Bloopers. Read the full post (169 words, estimated 41 secs reading time)

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Diabetic Cooking Guide


Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3

Posted by admin on February 06th 2008 to Chinese Cooking

Table of contents for Basic Preparation and Stir-fry Methods for Cooking Chinese Fodd

  1. Basic Preparation and Stir-fry Methods for Cooking Chinese Food
  2. Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.2
  3. Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3

Alright I’m gonna squish around a little bit and have your cut vegetable ready and put them in there, stir fry it and the reason you got to rush a little bit is because the garlic gets a little burned if you don’t and all your vegetables whatever you decide should be within the reach of your arm.

This is a preview of Basic Preparation and Stir-fry Methods for Cooking Chinese Food Pt.3. Read the full post (209 words, estimated 50 secs reading time)

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