麻豆社

麻豆社 Food Clips

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

   Duration: 01:36

2. Learning to chop: finely chopping celery—Techniques

   Duration: 01:24

3. Cleaning and de-bearding mussels—Techniques

   Duration: 01:18

4. Peeling prawns—Techniques

   Duration: 00:47

5. Choosing cooked lobster—Techniques

   Duration: 00:36

6. Skimming stock—Techniques

   Duration: 00:34

7. Butterflying prawns—Techniques

   Duration: 00:29

8. Preparing artichoke hearts—Techniques

   Duration: 05:28

9. Removing the meat from cooked lobster—Techniques

   Duration: 03:34

10. Spatchcocking chicken and poultry—Techniques

    Duration: 03:39

11. Making pasta dough by hand—Techniques

    Duration: 03:36

12. Rolling pasta using a pasta machine—Techniques

    Duration: 03:22

13. Zesting citrus fruit—Techniques

    Duration: 01:02

14. Whisking egg whites—Techniques

    Duration: 00:59

15. Carving pork—Techniques

    Duration: 01:25

16. Separating eggs—Techniques

    Duration: 00:58

17. Toasting and skinning hazelnuts—Techniques

    Duration: 00:52

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

    Duration: 01:23

19. Whipping cream by hand—Techniques

    Duration: 00:48

20. Rubbing in—Techniques

    Duration: 00:46

21. Searing meat—Techniques

    Duration: 00:42

22. Segmenting citrus fruit—Techniques

    Duration: 01:14

23. Making choux pastry—Techniques

    Duration: 01:11

24. Melting chocolate—Techniques

    Duration: 01:07