麻豆社

Working with filo pastry—Techniques

Duration: 00:53

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

Duration: 01:31

How to skin and fillet a flatfish—Techniques

Duration: 02:18

De-glazing pan gravy—Techniques

Duration: 01:18

De-boning and butterflying a leg of lamb—Techniques

Duration: 05:06

Segmenting citrus fruit—Techniques

Duration: 01:13

Chopping chillies—Techniques

Duration: 00:52

Choosing cooked lobster—Techniques

Duration: 00:36

How to carve roast pork—Techniques

Duration: 01:24

How to carve a roast chicken—Techniques

Duration: 00:46

Caramelising sugar with a blow torch—Techniques

Duration: 00:32

Butterflying prawns—Techniques

Duration: 00:29

Browning meat—Techniques

Duration: 01:06

Thickening a roux to make b茅chamel sauce—Techniques

Duration: 01:56

Wrapping a pudding for steaming—Techniques

Duration: 02:00

Soggy Bottoms

Duration: 01:24

How to cream butter and sugar by hand—Techniques

Duration: 00:49

Knife skills: How to finely chop—Techniques

Duration: 01:23

Knife skills: how to chop an onion—Techniques

Duration: 01:47

Raymond blanc marinating pork shoulder

Duration: 03:06

Raymond Blanc marinates meat

Duration: 04:45

Raymond Blanc marinating meat