麻豆社

麻豆社 Food Clips

1. Greasing and lining cake tins—Techniques

   Duration: 00:33

2. How to clean and prepare squid—Techniques

   Duration: 02:56

3. Preparing and cleaning chicken livers—Techniques

   Duration: 00:29

4. Preparing artichoke hearts—Techniques

   Duration: 05:27

5. How to poach an egg—Techniques

   Duration: 01:13

6. Peeling prawns—Techniques

   Duration: 00:47

7. Covering a pie with a pastry lid—Techniques

   Duration: 02:11

8. Rolling pasta using a pasta machine—Techniques

   Duration: 03:22

9. Making pasta dough by hand—Techniques

   Duration: 03:36

10. Lining a tart tin: preparing the pastry case for shrinkage—Techniques

    Duration: 00:21

11. Melting chocolate—Techniques

    Duration: 01:06

12. Making herb butter—Techniques

    Duration: 00:55

13. How to make choux pastry—Techniques

    Duration: 01:10

14. Thickening gravy using beurre mani茅—Techniques

    Duration: 00:45

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

    Duration: 01:23

16. Lining a tart tin with pastry—Techniques

    Duration: 00:42

17. Learning to chop: the 'julienne' technique—Techniques

    Duration: 01:53

18. Knife skills: how to finely chop—Techniques

    Duration: 01:23

19. Learning to chop: the 'chiffonade' or shredding technique—Techniques

    Duration: 01:36

20. Learning to chop: slicing an onion—Techniques

    Duration: 01:43

21. How to joint a chicken—Techniques

    Duration: 09:54

22. How to cream butter by hand—Techniques

    Duration: 00:49

23. Cleaning and de-bearding mussels—Techniques

    Duration: 01:17

24. De-seeding tomatoes—Techniques

    Duration: 01:04