麻豆社

麻豆社 Food Clips

1. De-seeding tomatoes—Techniques

   Duration: 01:05

2. Greasing and lining cake tins—Techniques

   Duration: 00:33

3. Making herb butter—Techniques

   Duration: 00:55

4. Chopping chillies—Techniques

   Duration: 00:52

5. Creaming butter by hand—Techniques

   Duration: 00:50

6. Wrapping a pudding for steaming—Techniques

   Duration: 02:01

7. Working with filo pastry—Techniques

   Duration: 00:54

8. Thickening gravy using beurre mani茅—Techniques

   Duration: 00:45

9. Testing whether poultry is cooked—Techniques

   Duration: 00:51

10. Knocking back—Techniques

    Duration: 00:43

11. Skinning tomatoes—Techniques

    Duration: 00:49

12. Folding—Techniques

    Duration: 00:35

13. Caramelising sugar with a blow torch—Techniques

    Duration: 00:33

14. Carving a cooked chicken into serving portions—Techniques

    Duration: 00:46

15. Pulsing in a food processor—Techniques

    Duration: 00:26

16. Breaking chocolate—Techniques

    Duration: 00:23

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

    Duration: 05:07

18. Kneading bread—Techniques

    Duration: 02:35

19. Filleting and skinning flatfish—Techniques

    Duration: 02:19

20. Lining a tart tin with pastry—Techniques

    Duration: 00:42

21. Preparing and cleaning chicken livers—Techniques

    Duration: 00:30

22. Skinning peppers—Techniques

    Duration: 01:36

23. Steaming a pudding—Techniques

    Duration: 00:31

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

    Duration: 00:22