麻豆社

麻豆社 Food Clips

1. Cleaning and de-bearding mussels—Techniques

   Duration: 01:17

2. De-seeding tomatoes—Techniques

   Duration: 01:04

3. Learning to chop: dicing an onion—Techniques

   Duration: 01:47

4. Working with filo pastry—Techniques

   Duration: 00:53

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

   Duration: 01:31

6. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

7. De-glazing pan gravy—Techniques

   Duration: 01:18

8. De-boning and butterflying a leg of lamb—Techniques

   Duration: 05:06

9. Segmenting citrus fruit—Techniques

   Duration: 01:13

10. Chopping chillies—Techniques

    Duration: 00:52

11. Choosing cooked lobster—Techniques

    Duration: 00:36

12. How to carve roast pork—Techniques

    Duration: 01:24

13. How to carve a roast chicken—Techniques

    Duration: 00:46

14. Caramelising sugar with a blow torch—Techniques

    Duration: 00:32

15. Butterflying prawns—Techniques

    Duration: 00:29

16. Browning meat—Techniques

    Duration: 01:06

17. Thickening a roux to make b茅chamel sauce—Techniques

    Duration: 01:56

18. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

19. Soggy Bottoms

    Duration: 01:24

20. How to cream butter and sugar by hand—Techniques

    Duration: 00:49

21. Knife skills: How to finely chop—Techniques

    Duration: 01:23

22. Knife skills: how to chop an onion—Techniques

    Duration: 01:47

23. Raymond blanc marinating pork shoulder

    Duration: 03:06

24. Raymond Blanc marinates meat

    Duration: 04:45