麻豆社

麻豆社 Food Clips

1. Learning to chop: dicing an onion—Techniques

   Duration: 01:47

2. Learning to chop: slicing an onion—Techniques

   Duration: 01:43

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

   Duration: 01:36

4. Learning to chop: finely chopping celery—Techniques

   Duration: 01:24

5. Cleaning and de-bearding mussels—Techniques

   Duration: 01:18

6. Peeling prawns—Techniques

   Duration: 00:47

7. Choosing cooked lobster—Techniques

   Duration: 00:36

8. Skimming stock—Techniques

   Duration: 00:34

9. Butterflying prawns—Techniques

   Duration: 00:29

10. Preparing artichoke hearts—Techniques

    Duration: 05:28

11. Removing the meat from cooked lobster—Techniques

    Duration: 03:34

12. Spatchcocking chicken and poultry—Techniques

    Duration: 03:39

13. Making pasta dough by hand—Techniques

    Duration: 03:36

14. Rolling pasta using a pasta machine—Techniques

    Duration: 03:22

15. Zesting citrus fruit—Techniques

    Duration: 01:02

16. Whisking egg whites—Techniques

    Duration: 00:59

17. Carving pork—Techniques

    Duration: 01:25

18. Separating eggs—Techniques

    Duration: 00:58

19. Toasting and skinning hazelnuts—Techniques

    Duration: 00:52

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

    Duration: 01:23

21. Whipping cream by hand—Techniques

    Duration: 00:48

22. Rubbing in—Techniques

    Duration: 00:46

23. Searing meat—Techniques

    Duration: 00:42

24. Segmenting citrus fruit—Techniques

    Duration: 01:14