Hi, want to get lobster cook recipe. If yes, we tell you detailed recipe in this video. In order to cook lobster quickly and easily, you just need to follows our simple to follow process. You do not need to refer any other recipe book to cook lobster. You can eat delicious lobster dish once you cook it. Lobster dish tests good that its look.

So my first Lobster, I’m scared.

Oh… good!

All right… All right buddy, hope it’ll tests good than it looks… put this under stuff heathers desk because it think so… just like cockroaches. It does kind of look like that because… ha… ha… oh boy! I hope that

Goes in…

Met that does scream… ready?

Ya…

ha… ha… OK, here we go.

Tell us something about John Fondey. See it back this…

ha… ha… excuse me for using glass pot ha… we can see the process.

Hey… hey my god…

My god… it got in there. I need to get that old boy in there. It’s in there. Successful.

Good job.

I think he is just pretty stunned already. Oh! It is twitching already. Ah… ha… I don’t know about who want to eat it. It is cooking good.

What is that white stuff that’s coming out? Meat?

Uh… its poo.

Do you eat it?

No, I don’t. ha…

ha…

The most humane way for them to die, that’s what I… that’s what I found out online because everything online is true, but they actually did experiments about your ha… killed them by different ways and they found that least amount of pain a… through death by boiling ha… by the either way

By the way…

I can imagine they must be very po… that’s not how I want it by lives… they were impressed…

Whoo… That looks really good.

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Cooking Recipes

Hey people, welcome to my cooking vlog. Today we will take a look at some of economical cooking recipes. These are like low budget cooking, yet healthy and enjoyable.

When you need to cook on a budget; the key is keeping a well-stocked pantry and having enough ingredients on hand that so you can pull a few things off your shelves and make a satisfying, healthy meal. Here are my three tips to help you save money, save time and easily make one heck of a meal! Enjoy!

Here is the video of this best budget cooking tips!

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Cooking Tips

This is actually a video created by an amateur chef. He has created a series of episodes. However, in each episode, he will share practical culinary tips designed to make fine cooking accessible to the everyday person. Whether you are new to cooking or you have some experience and would like to learn some ways to sharpen your skills. In today’s video he is going to show us some important slicing techniques, that are necessary to become a fine chef.

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Culinary School

This delicious recipe is actually was selected by 14-year-old Claire Looney. It is also included in Giada’s collection of delicious vegetable dishes, which pretty famous amongst people for simple and time saving recipes. The original recipe was modified by Michelle Babb recipe to make it gluten-free, however, it can also be made without dairy. This mouth-watering casserole is packed with nutrient-dense vegetables that blend well together.

Enjoy the day!

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So welcome to another delicious day on Greatcookingvideos.com. Today we are going to learn Jalapeno Pinwheels, prepared by Sonya.

A quick and easy appetizer that’s perfect for any occasion.

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Cooking Recipes

This is a fantastic demo of how to cream butter and sugar together. You need to learn it by heart if you wish to make great cookies and cakes. This is the base for many things that you make.

There are very useful tips as well like how to use hand mixer while creaming butter and sugar together. By creaming, you are incorporating air into the butter. If you do it nicely, you get fluffier and lightened cookie or cake.

Narration is good and to the point. No half hearted or misleading instructions are given. You can learn it quickly just by watching it!

Ok, so this is a demo of how to cream butter and sugar together, which is a very important method for both cookie making and a… making certain cakes.

a.. so, the first thing you want to do is make sure that you have butter. A… You can also use shortening a… but butter is what you want to use in most recipes. That is a… not quite cold, not out of a refrigerator so it’s going to be a little bit softened a… but not so soft that’s mushy or a… starting to melt.

See here, like I can break it apart. And then might as well add sugar right on way. Well, it will go like this. Soften that butter just a little bit. And if your butter is really hard, you can actually cut it into pieces, put it into your mixer and then a… let it soften up by having the mixer on for a little while.

Now a… I’m adding a combination of brown sugar and granulized sugar for this recipe. A… but this is method applies to a… recipes that use just a… granulated sugar a.. and not the brown sugar.

a.. so I’m using a stand mixer. You can use a hand mixer. It might take you little bit longer and with the hand mixer, you could bring it up alt the way to full speed and the stand mixer, I’m probably just going to bring it up to about eight. A… a… let the top one being ten.

In the beginning, I want to go little slowly otherwise the sugar’s just going to spray all over the place. And what you’re basically doing is incorporating air into the butter. The… the granules of the sugar help to do that and if you could cream it properly and get that butter in nice and a… fluffy and lightened, you’re going to have a… a cookie or a cake with more volume.

It helps the… the a… cookie or a cake rise a little bit and it usually takes a… about three minutes depending on how much material you are working with and a.. how cold butter is. Now it’s starting to separate out, fluff up a little bit. Something that you really want to make sure you do whenever you are working on with… with the spin method and you’ve got a stand mixer is to scrape down the sides and make sure that everything is getting evenly distributed.

And I’m actually bringing it all the way up to ten. Hey, you can see it’s starting to look — up a little bit. This recipe again has a lot of sugar in it so it’s not going to get as fluffy as it would in other recipes. A… the only thing is you want to make sure you don’t go too long because then the butter can actually start to melt, lot of friction of the a… spinning mixer and a… the way it can a… start to reach out of the butter and then you get the separation that a… really is no good because the air can’t be trapped inside the butter anymore.

What happens when you’re getting close is that the color actually gets a little bit lighter. A.. You can see that… that this is pretty brown because of the brown sugar but it’s starting to turn a little bit of a creamier color. Need to stop again and — straight down the spikes.

Usually the next step in this creaming method is adding an egg or more and that’ll make it fluffier even more. That is about it. Giving little bit more. You can see that lot of air incorporated into it and that is going to help it absorb the other ingredients that come in the next steps.

So that’s how you cream butter and sugar together.

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Dessert

In true sense, this is not a traditional cooking video by any standards. On the other hand, this is an entertainment package named as a cooking video. Tim Tracker tries to make chocolate chips muffins and you know what he is up to?

He gets a packet that has all ingredients like enriched flower bleached sugar, semi sweet chocolate chips, butter and milk fat. What he actually does is put the contents of that packet in a bowl, adds two eggs, purest of mountain spring water and vegetable oil, mixes it with the help of hand mixer and puts it in the oven.

And action. Welcome to another edition of cooking with the Tim Tracker.

We’re going to make chocolate chips muffins today. First think you need to do is to get together all of your ingredients. You’re going to need enriched flower bleached sugar, semi sweet chocolate chips, butter, milk fat, soil licked in. You may need a lot of stuff and all comes in this box. So first thing is that we do. So we have to set our oven to 425. We did it.

The next thing you have to do is open up your package of enriched wheat flower all that stuff. Dump it in a safe non-stick bowl. It probably doesn’t have to be non stick. We also need all these wonderful all natural ingredients.

The best organic eggs. For the purest of mountain spring water. The vegetablest of all natural organic vegetable oil, made from the wonders of mother nature. And then we take our all natural solar powered mixer. Stick it in our all natural mix of ingredients and get it ready to start mixing. Wanted to be the wonderful custody caller making through with the all —– except for those lumpy lumpy wonderful Choco chips.
Sometimes I like to sing a song while I do this. ——— we like mixing every single day. That wasn’t a very long song.

And now you’re ninety nine percent the way to wonderful wonderful holiday muffins. Also don’t forget, you can use your wonderful mixing beaters as a marvelous snack.

Yak, yak…

Spray a generous helping of grease to maintain the healthy aspect of our meal. At this point, you’re probably wondering ‘what’s next?’ well, I’ll tell you. We need to fill our muffin tins up to two thirds with the butter. Hoo.. our oven is now ready. They’re still recording. Ya..
Make sure you scrape up every last morsel of goodness into your pan. Hum… now we just need to bake for sixteen to twenty minutes. Ah… so hot. Burning me…

Lets begin our creation. Hoooo… oh… I got too hot. Now through the magic of show business, I give you chocolate chip muffins.

They’re so marvelous!

And you could make those too as a wonderful holiday treat for your family. So apparently using that cooking spray may not have been a good idea because the bottoms burnt, just a little bit. But learn from my mistakes. Have fun with the experience. Holiday magic. Hum… it’s the tastiest treat.

Here’s my new hair brain theory. If you name is Tim and you own an oven, say the oven will cook things faster then because look at that. They got little bit burnt and they should know. We cooked them for two minutes less than the box said to, I mean, then the recipe said to. There’s nothing like cooking holiday recipes, cookies, muffins whatever you want to cook to warm up your house on a nice cold day. That’s right, its cold here finally woo… suppose to get down into the thirties like this weekend which is going to be awesome.

That’s enough of that non sense. I’ll see you guys tomorrow burp.. and now its time to pay the price.

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Dessert

Happy holidays! Hope you are getting on well with your holiday plans. What have you planned for Christmas this year? Favorite Sweet Dish, of course, but which one?

Have a look at this video. This comes from Great Harvest Bread Company in Cary, North Carolina. You may want to change your Favorite Sweet Dish to Spritz Cookies. They are easy to make and great to eat. You can have a look at these ideas and pass them on to your children.

They might feel to start a new tradition with them! Nothing wrong with learning new things, isn’t it? Go ahead and watch it carefully.

a… I’m getting hungrier and hungrier counting down my favorite holiday sweets a.. of all time and you know it changes, I mean I don’t have to stick with them like I showed you, they’re not all that of a Charles Dickens novel because they’re ancient Plumb Pudding or something. The things you learn as you go along, and that’s one of the great things about cooking and baking especially here at the Great Harvest Bread Company in Cary, North Carolina. They are very passionate about their breads and you should be as well.

Examine some of these ideas that I’m giving you and pass them on to your children. Begin new traditions with them. You don’t know what they’re going to be doing when they are in their mid forties with video camera telling everybody how they remember making cookies with you. You’re creating memories for your family and my number two favorite holiday sweet is Spritz Cookies. Those melt in your mouth, Butter cookies. That are always very frustrating to get out of that holiday press. They’re either bagged with a pastry bag into star shapes or you can get a holiday press and make them into reeds or Christmas trees and I’ll show you how we do that.

So, today we’re going to do Spritz Cookies and I’ve saved the.. the best for last because this is my favorite cookie at the holiday. Don’t really eat them any other time a year and when you see them, you’re going to go Aha! That reminds me of the holidays.

Now we’ve talked about the mixing method is the same but the makeup methods with the Cookies. There is basically a… six or seven basic ones. Drop cookies we talked about like the Chocolate Chip Cookies, they’re dropped down a pan and baked. Ice box Cookies. You can freeze portion dough or you can put the dough into a log and freeze it, come back and slice it, take those off, it’s an ice box Cookies. Bar Cookies. We have done this in a casserole with a — cracker —, sweet and condensed milk and so on, that’s hardly baking, its more assembly but cut or walled Cookies is another type. This is like the Sugar Cookies, cut them with a Cookies —.

Today, we’re talking about pressed or bagged cookies and our Spritz Cookies are going to be done in a pastry bag or bag them out onto a sheet pan. This is also we can use grandma’s Cookie press, you know the long cylinder thing with a handle, the ratchet th… it always gets clogged. Th.. th.. it really is tough to deal with. But if we take the correct cooking method, the correct mixing method, we should have no problem with any of these.

I’ve got my butter here. This is 4 ounces or one stick of butter. The question always asked of it salted butter, unsalted butter. My feeling is I can always put the salt in if I want, I can’t take it out, so I always use unsalted butter. To the fact I have 2 ounces weight of granulated sugar. The two of them go together in the bowl and a.. you know how this works — and creamed them together until they’re nice and light and fluffy and consistently mixed.

After few minutes of mixing lets stop the bowl and see where we’ve got. This is perfect. This is exactly what I’m talking about with a creaming method. Look how creamy and smooth that is. It doesn’t look granular like sugar, it almost looks like ice cream or something.
—– Spritz Cookies come of the mixer, a… and again, you don’t want to over mix Cookies. As a matter of fact, its always best to use Cake flour in most cookies. Cake flour has less protein than bread flour or all purpose flour does.

The less protein, the less glopping that you can develop. Glopping developed through moisture and agitation. Glopping is what gives you the chewy — the chewy French bread, the chewy — of crust. We don’t want chewy a… Spritz Cookies, we want them as delicate as possible.

I’m going to twist the bag and this is what applies the pressure to push things out the lip of the bag. The mistake a lot of people make is squeezing with their left hand, this bottom hand that pushes the item of course up toward the top. What we want to do is squeeze with my right hand here at the top of the bag so I got myself a nice little sheet tray and what I’ll do is start with a spiral. Starting at the bottom, press, come around a little bit and then down and up and pull it up that way.

All right, before my Spritz Cookies go in the oven, I can hit them with a.. little bit of these non — or if you go to your cake supply store or your basic craft store, you can get colored sugar like that.
Spritz Cookie time! Spritz Cookies are out of the oven and man! They look really really nice but you can see the real nice design we’ve got on my S cookie that I put the non — in. Here’s my T cookie that I did with nothing and the one that we did with a.. the green powdered sugar looks like that. They look really nice, the Spritz Cookie and they have the flavor of the holidays.

They can be piped out into any shape and it is like all of them, a basic creaming method. Fat and sugar first, eggs, liquid if any sifted dry ingredients and then these are bagged cookies.

Have a fantastic time this holiday season, I hope you enjoy your family. I hope you enjoy your stove and your mixer and your kitchen. I hope you find your way back in there to learn and use some of these cooking methods.

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When you are watching a cooking video, what do you expect? Expert Chef giving you demo about how to prepare a delicious dish, with ingredients and do’s and don’ts. If you agree, this is all you get by watching this video.

Chef John, a damn good Chef, having loads of experience tells you how to prepare a Chicken and Rice dish. This is a hot and spicy Spanish dish having lots of ingredients. No need to worry because it is fairly simple to put them together. After you have seen the video, you feel that it is certainly worth a try. Chef John explains everything in detail and at a very comfortable pace. He gives tips like using a regular white rice and not opting for fancy rice.

Hello! This is Chef John from Foodwishes.com with Arroz con Pollo or Yojokos Spanish for a roast with —

So the bad news, lot of ingredients, the good news, super simple to put together and totally worth it and delicious. So let’s take one large chicken, cut it up in pieces. You see me do that, remind me, I’ll link after this post of video where I did that and you can watch. All right, season that well with salt and pepper on both sides, and then in a heavy duty skillet, on high heat, and little bit of vegetable oil, you can brown the chicken part on both sides. See if you use a really nice stainless steel family pan, you can totally overcrowd it and because it holds the heat so well, it will still brown them and not start boiling.

If you have a smaller and or a crappier pan, do them in small batches. Once its browned we’re going to take about a half a cup of water or chicken stalk, doesn’t matter and just poured in the sauté pan, turn of the heat and just let it sit there. It’s going to have enough heat to deglaze the pan and then just set that aside. On to the large Dutch oven where all this magic’s going to happen with a tight fitting lid I’m going to take one onion and sweat it in some, oh well just a table spoon for about five minutes and medium heat an there we’re going to add lots of spicy goodness. I’m going to add some Tumid, some Paprika, I’m using some smoke, use wherever ——— some sliced Garlic, some sliced Olives, green Olives, some Kippers, some dry Regino and some keen Pepper so it might a little bit spicy.

All right, sauté that around for about 1 minute. Then you’re going to pour in your diced — peppers, green and red, very important. You want the bitter from the green and the sweet from the red. A little sugar and a little salt of course all the ingredients amounts to —- as usual, so, check it out. Give the exact amounts. All right we give that a little stir; I’m going to throw in some tomato paste. All right, so quarter cup of tomato paste. Give that a little swirl on the bottom of the pan, just to you know keep it a little toasting, just you know 30 seconds.

Then in goes our 2 cups of rice. — standard, white, long grain rice. Nothing exotic, don’t get all fancied try to use the Resevdo or Borio rice because you saw that top chef, you want to impress your friends and use the fancy rice and this comes out like a big glue ball and then you blame me. All right, regular white rice. Give that a stir once the rice is completely coded with the tomato oil vegetable mixture. You’re going to dump in your stalk. I’m using just ready made chicken stalk. You can use water if you have to. Chicken stalk is a nice head start for the deep rich flavor. All right, we’re going to transfer the chicken in, small pieces first towards the bottom, the wings and stuff like that then the bigger pieces go around.

That’s the perfect arrangement. Chicken on top of rice, just enough liquid to cover. All right, that little bit of water we added to the sauté pan gets poured in there. Bring that to a simmer, cover and bake for 30 minutes at 350 and its going to be winner, so nice. The rice should be soft, it should be a little sticky but it should be able to separate the grain. See that. That’s just about perfect and then you get that perfect chicken fauna part tender with the aromatic vegetables and spice and oh my god! So delicious. See this is kind of a Porto Rican version of a roast comboyo — I found a while ago. I forgot where. So this is your recipe.

Let me know but this is kind of my version of what I remember so I’m sure it’s not exactly the same. But anyway, next time you want a homey, comforting, delicious, delicious chicken and rice dish, give this a try. All the ingredients are on the site and as always, enjoy!

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Chinese Cooking

You must be getting ready for Christmas after enjoying Thanksgiving. I really enjoyed the week. We ate lot of new recipes, stayed with family and went out side for a long walk along broadways, and shopped for Christmas. I hope you have also enjoyed it lot. Today i am gonna show a sweet delicious recipe of corn. I tested this couple of days back and decide to post on the blog. You will definitely enjoy this. Watch the video below for the recipe.

Hi everybody, happy Thanks Giving! All right, today is thanks giving and I’m going to make my creamed corn that I like. I make roasted cream corn. First I cream my own canned, I like to use kind of a premium corn because you less likely to get a bits of the carbon it. So what I do is use a hand blender and I chop it up and to it you going to be using, I like to use a little bit heavy cream, little half and half, I get the roasted creamed corn. You can roast you own I’m sure but I get this stuff with — Joes and you’re going to be using either —- or what I like to use which is a a… peperino or a normal cheese in it. And all of the goes in to my —-, heated up and —– from that point.

Ok, once you get the cream corn been made in for about 2 table spoons of butter, — heat through and such get real nice and hot and everything, add all probably about start, I like to add about quarter cup of heavy cream and start mixing that into it. Sizably take that all that long to make. You can see. Probably the longest part will be grading the cheese. Then I add the crea… sorry, the roasted corn to it. See the nice color that has. Thing is gets a real nice taste. This is going quick through. Then I’m going to be adding some seasonings which I’ll be showing you. And in two minutes, let this see through.

Ok, now after it seeded all way through, I have added about a… probably about another quarter cup of the cream and now you add about a cup, may be a little less, good about three quarters of a cup of the Roamno or Pamejano cheese. Rest of this will go on top of it when I’ll be sticking the grill. You get this, all incorporated, you want to get it started melting.

I got this recipe kind of from test and trial and I added the roasted corn to it a.. I used to make it without the roasted corn so I crammed roasted corn all the way and the store. I got this by going to a… horse hut had the best creamed corn I’d ever had and I fell in love with it and so I had to make it myself at home. Now I add a little bit of, —, this — it’s the grader. Add a little bit of — which I do to any cheese sauce dish that I use a… Italian cheese in, it just adds a nice flavor to it. Little bit of —. That stirred in, just kind of enhances the cheese flavor. It doesn’t like taste like ‘ohh.. not me’, you know. Like really in pumpkin pie or something. That’s stirred in and then you think I like to add is a smoked paprika. Now it is that add a nice color. It adds another smoky depth to it. Love the smoke this stuff. And I add probably about a tea spoon of that because it really boost the flavor like I said it adds a nice coloring to it. If I like the love the color paprika but you know, dark orange, organist brown is my favorite color, any ways, so this goes in all, stirred in. Alright, and next I’ll be showing, and after I put it in — to—

Ok, now I got it inside of the container, which I’m going to be cooking it in. At his point, I put more cheese on top, now I didn’t fling salt in to this dish. Cheese is plenty salty and I don’t really want to make it overly salty because its not the best for your health or heart — know everybody and has issues with that. Nobody is immune to it. — and then I like to just give a light sprinkling of paprika on top for coloring again. And this is going me go on to my broiler so until gets nice and brown and all bubbly on top. And that’s it. And as —– says, bone appatie. And I wish you all happy Thanks Giving. This also goes very well with feast about anything, anytime of year. My children love while a a.. I make glazed pork roast, roasted chicken. It’s really good with pork. So that’s it. Bye.

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