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"Medium rare means cold center" If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍 More Gordon Ramsay: Website: 🤍 Facebook: 🤍 Twitter: 🤍 . #GordonRamsay #KitchenNightmares
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favourite things to eat even when its cold, serve it alongside a sauce, in a sandwich, have fun with it and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below. RECIPE LINK: 🤍 VIDEO LINKS: Horseradish Sauce: 🤍 Au Jus: 🤍 PRODUCTS USED BY CHEF: ❤️ Butter Olive Oil: 🤍 ❤️ Wusthof Boning Knife: 🤍 ❤️ Digital In-Oven Thermometer: 🤍 ❤️ Silicone Spatulas Set of 3: 🤍 ❤️ Laser Thermometer: 🤍 ❤️ Scrapper / Chopper: 🤍 ❤️ Signed copy Chef Jean-Pierre's Cookbook: 🤍 ✴️CHICKEN RECIPES: 🤍 ✴️PORK RECIPES: 🤍 ✴️LAMB RECIPES: 🤍 ✴️SEAFOOD RECIPES: 🤍 ✴️BREAKFAST RECIPES: 🤍 ✴️VEGETERIAN RECIPES: 🤍 ✴️DESSERT RECIPES: 🤍 ✴️APPETIZER RECIPES: 🤍 ✴️ONYO RECIPES: 🤍 ✴️PASTA RECIPES: 🤍 ✴️SOUP RECIPES: 🤍 ✴️SAUCE RECIPES: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 INSTAGRAM: 🤍 FACEBOOK: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
Hello There Friends, want to learn how to cook the PERFECT Steak? Come join me and I will debunk all the myths about cooking Steaks! This is truly a video for you if you want to learn how to make the perfect steak! I hope you enjoy friends, and start making those Steaks! You will learn 5 very important things to do. #1 Don’t waste your time taking the steak out 20 minutes before cooking it. It accomplishes NOTHING. #2 Do not wait the last minute to salt your steak. Add salt AT LEAST 45 minutes before cooking it! (one or two days is even better!) #3 Get yourself a good instant read thermometer, pushing your thumb in the palm of your hand DOES NOT WORK! #4 Searing the steak DOES NOT seal in the juices. (its only purpose is to create a delicious crust) #5 Be sure to let it rest at least 10 minutes after taking it out of the oven. Before cutting into it. RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: ❤️ Staub Cast Iron Fry Pan: 🤍 ❤️ Fleur de Sel Salt: 🤍 ❤️ Instant read Thermometer: 🤍 ❤️ Pepper Mills: 🤍 ❤️ Silicone Baking Mat: 🤍 ❤️ Laser Thermometer: 🤍 ❤️ Scrapper / Chopper: 🤍 ❤️ Signed copy Chef Jean-Pierre's Cookbook: 🤍 ✴️CHICKEN RECIPES: 🤍 ✴️PORK RECIPES: 🤍 ✴️LAMB RECIPES: 🤍 ✴️SEAFOOD RECIPES: 🤍 ✴️BREAKFAST RECIPES: 🤍 ✴️VEGETERIAN RECIPES: 🤍 ✴️DESSERT RECIPES: 🤍 ✴️APPETIZER RECIPES: 🤍 ✴️ONYO RECIPES: 🤍 ✴️PASTA RECIPES: 🤍 ✴️SOUP RECIPES: 🤍 ✴️SAUCE RECIPES: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
SUBSCRIBE TO THE NEW HELL’S KITCHEN CHANNEL: 🤍 Chef David refuses to leave after being fired unless the owners of Burger Kitchen write him a check right there and then. If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍 More Gordon Ramsay: Website: 🤍 Facebook: 🤍 Twitter: 🤍 . #GordonRamsay #KitchenNightmares
How to Cook Steak Perfectly Every Time | The Stay At Home Chef ↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven. INGREDIENTS 2 beef steaks, at least 1-inch thick 2 teaspoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon white pepper 2 tablespoons softened butter 1-2 cloves garlic, minced INSTRUCTIONS 1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes. 2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture. 3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well. 4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare. 5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl. 6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too. PRINTABLE RECIPE: 🤍 SUBSCRIBE to my channel: 🤍 FACEBOOK: The Stay At Home Chef INSTAGRAM: TheStayAtHomeChef PINTEREST: The Stay At Home Chef TWITTER: TheStayHomeChef CONTACT ME: rach🤍thestayathomechef.com The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! MORE RECIPES YOU HAVE TO TRY: How to Make The Most Amazing Chocolate Cake: 🤍 How to Make The Most Amazing White Cake: 🤍 How to Make The Most Amazing Lasagna: 🤍 How to Make The Best Homemade Dinner Rolls: 🤍 How to Make Authentic Carne Asada: 🤍 How to Cook a Thick Cut Pork Chop: 🤍
🔥 Over 9.5 MILLION VIEWS!!! Learn HOW to GRILL a STEAK by Master Chef Robert Del Grande. Works for Ribeye, Filet Mignon, Tenderloin, T-Bone and almost any cut of Beef. This technique works over wood, charcoal, gas and even a camp fire. 🔥 Please Subscribe 👉 🤍 Please Help Us Create more AMAZING CONTENT by Giving this Video a LIKE, Subscribing to our Channel, Clicking the Notification BELL & Sharing this Video with EVERYONE You Know. Bon Appétit & God Bless! 🔪 The knife Chef Robert uses to slice the steak at 7:16 of the video is AMAZING & has almost 1,500 FIVE ⭐ Reviews! Purchase the knife on Amazon at 👉 🤍 Please comment back on how you like the knife after you use it. One of the most frequently asked questions master chef Robert Del Grande receives is, "How do you grill a really good steak"? James Beard Award Winning Master Chef Robert Del Grande answers this question in an informative video that can be applied to virtually any grilling scenario. This tasty technique will show you how to cook ribeye steaks, tenderloin, t-bone, filet mignon and other cuts of beef. Sear the ribeye steak grill to perfection. If you would like Chef Robert to do the grilling for you in his kitchen, we welcome you to stop by his top-rated restaurant, The Annie Cafe & Bar. 1800 Post Oak Blvd Suite 6170 Houston, TX 77056 Website: 🤍 Phone: 713-840-1111 🔥 Please Subscribe 👉 🤍 #Grill #GrillingSteak #HowToGrillASteak
The Cooking with Jack Show, the worst chef on YouTube. Today we look at a couple of the awful cooking videos and see just how bad a chef can get.previous video: 🤍 subscribe: 🤍 join my discord!: 🤍 follow me on instagram!: 🤍 follow me on twitter!: 🤍 support the channel!: 🤍
Hello There Friends, An exciting video today! I will show you how to make a Perfect Chateaubriand! A Filet Mignon for 2. Super easy to prepare and to make. The only thing that it isn't easy on, is your wallets. This is a special dinner that you want to make to really impress someone you love! Let me know how you did in the comments below! RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: In Oven Thermometer: 🤍 For the Green Beans Video: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
Hello There Friends, Today I am going to show you How To Make the Best Skirt Steak that I've ever made for myself! I use a grill pan but you can certainly do it on a Grill or a Barebeque. Make sure to let the Steak marinate for a while so it can soak up all those wonderful flavours! Let me know what you think in the comments down below. RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: Garlic Olive Oil: 🤍 Tuscan Herb Olive Oil: 🤍 Extra Virgin Olive Oil: 🤍 Scraper / Chopper: 🤍 Laser Thermometer: 🤍 Signed Chef Jean-Pierre Cookbook: click here 🤍 ✴️CHICKEN RECIPES: 🤍 ✴️PORK RECIPES: 🤍 ✴️LAMB RECIPES: 🤍 ✴️SEAFOOD RECIPES: 🤍 ✴️BREAKFAST RECIPES: 🤍 ✴️VEGETERIAN RECIPES: 🤍 ✴️DESSERT RECIPES: 🤍 ✴️APPETIZER RECIPES: 🤍 ✴️ONYO RECIPES: 🤍 ✴️PASTA RECIPES: 🤍 ✴️SOUP RECIPES: 🤍 ✴️SAUCE RECIPES: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
Listen to Medium Rarities: 🤍 Get your own Medium Rarities apron: 🤍 Thanks to Gunshow in Atlanta for having us. 🤍 Production Credits: Dennis Mora - Producer/Director/Writer/Editor Bryan Bankovich - Co-Director Video Rahim - Director of Photography Ashley Simpson - Production Coordinator Harold Sellers - Sound Engineer Joseph Skillas - Gaffer/Grip Vii Kelly - Production Designer Mohammed Amireh - Production Assistant Connect with Mastodon: 🤍 🤍 🤍 🤍
MasterChef Canada S01 E13 Full Episode: The five remaining home cooks were reunited with their families. For their final team challenge, they were then given 90 minutes to create a family style meal, consisting of an entrée and two sides, for a combined table of family members and judges. Marida was allowed to select one or two members for her team, Marida chose only Tammara, forming the Red Team, leaving Eric, Kaila, and Mike to form the Blue Team. Marida and Tammara were judged to have done the best in the challenge and they won, sending the Blue Team to the pressure test. Subscribe: 🤍 Eric, Kaila, and Mike faced off in the pressure test, in which they had 45 minutes to make a Steak frites dish, consisting of a medium-rare New York strip steak, crispy French fries, and Béarnaise sauce. Kaila had the worst fries, but her steak was well-cooked and her Béarnaise was sent to safety first. It came down to Eric, whose Béarnaise was overly thick, and Mike, whose steak was undercooked, and the latter was sent home. Welcome to MasterChef World! This channel highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! All content is distributed via Banijay Rights. #masterchef #masterchefcanada #howtocook
Professional chef Fatima Khawaja and home cook Lorenzo are trading ingredients and hitting the kitchen to take a crack at each other’s meatloaf recipe. We set Lorenzo up with a treasure chest of ingredients from chef Fatima’s kitchen, along with the recipe for her luxurious $170 meatloaf. Meanwhile, over with our pro, a much more modest $18 worth of ingredients were being finessed by our chef in a quest to improvise her way up to gourmet. Whose meatloaf will have you singing “Paradise by the Dashboard Light”? Follow Fatima on Instagram at 🤍fatieats Lorenzo is on Instagram at 🤍rollinabenzo Director: Chris Principe Director of Photography: Ben Dewey Editor: Micah Phillips Pro Chef: Fatima Khawaja Home Cook: Lorenzo Beronilla Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe Editor: Vivian Jao Producer: Belle Roman Culinary Producer: Stevie Stewart Culinary Associate Producer: Katrina Zito Associate Producer: Tim Colao Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Lauren Pruitt Audio: Rebecca O'Neill Production Assistant: Nicole Gaitan Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Justin Symonds Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Lea Kichler Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
The contestants are aiming to impress with ingredients Chef's Alvin Leung, Michael Bonacini and Claudio Aprile are not averse to using. The Pigeon Broth with Fresh Noodles and the Grilled Monkfish look like they stepped up to the judges expectations. Subscribe: 🤍 Welcome to MasterChef World! This channel highlights the best moments from the world's favourite cooking television show. Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs! MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs! Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out! All content is distributed via Banijay Rights. #masterchef #masterchefcanada #howtocook
Sneaky. NEW!! Get your official Hell’s Kitchen t-shirts and more at the OFFICIAL HELLS KITCHEN STORE , please click here to visit: 🤍 Yes Chef! - Official Hell's Kitchen t-shirt 🤍 Where’s the Lamb Sauce!? - Official Hell's Kitchen t-shirt 🤍 Get Out! - Official Hell's Kitchen t-shirt 🤍 You Donkey! - Official Hell's Kitchen t-shirt 🤍 Official Red Hell's Kitchen logo t-shirt 🤍 It’s Raw! - Official Hell's Kitchen t-shirt 🤍 Get a Grip! - Official Hell’s Kitchen PopSocket 🤍 Are we missing your favourite quotes? Think you have a great idea for a shirt? Please email hells.kitchen🤍itv.com with your suggestions, and you could see them in store! In Hell's Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay. . #HellsKitchen #HellsKitchenUSA . #GordonRamsay
Expert chef Frank and home cook Lorenzo are swapping their recipes and ingredients, just for your viewing pleasure. We gave Lorenzo $500 worth of ingredients and Frank's notebook to make the best steak dinner he could (with a quick assist from food scientist Rose!) On the other side, Frank received $16 worth of goods and tried to improvise his way up to gourmet. Who achieved the most impressive results under these mixed up circumstances? Want to follow Chef Frank on Instagram? Find him at 🤍protocooks Lorenzo is on Instagram at 🤍rollinabenzo Looking for Rose? Find her at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. $500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious
Our longtime favorite chef's knife is sharp, capable, and comfortable to hold. But is it still the best? Buy the Mercer Chef's Knife: 🤍 Buy the Victorinox Chef's Knife: 🤍 Buy the ZWILLING Chef’s Knife: 🤍 Buy the winner Victorinox Chef's Knife (currently unavailable): 🤍 Read our full review: 🤍 ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: 🤍 🤍 🤍 🤍 🤍
Gordon returns back to his hometown in Scotland to see if his grandfather’s old butchers shop is still there. He then meets some young, keen butchers and puts their steak knowledge to the test. From Gordon Ramsay's The F Word Gordon Ramsay Ultimate Fit Food: 🤍 Subscribe for weekly cooking videos. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
After being taught how to make dumplings, Gordon now takes his new skill to the kitchen. Will Head Chef Henry Chow, of The Royal China Club London, be happy with his plates? _ #TheFWord #GordonRamsay #Food #Cooking Add The F Word on Facebook: 🤍 To find out more about Gordon Ramsay visit: 🤍 Gordon Ramsay on Facebook 🤍 Follow Gordon Ramsay on Twitter
Hello There Friends, a Leg of Lamb is an easy to prepare and a delicious meal to feed your entire family! Perfect to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way this recipe is sure to make you love lamb! I hope you love this recipe just as much as we do. Come and make this Perfect Leg of Lamb! Let me know what you think in the comments below. RECIPE LINK: 🤍 PRODUCTS USED BY CHEF: ❤️ Wusthof Boning Knife: 🤍 ❤️ Digital In-Oven Thermometer: 🤍 ❤️ Garlic Olive Oil: 🤍 ❤️ Silicone Brush: 🤍 ❤️ Cooking Twine: 🤍 ❤️ Silicone Spatulas Set of 3: 🤍 ❤️ Laser Thermometer: 🤍 ❤️ Scrapper / Chopper: 🤍 ❤️ Signed copy Chef Jean-Pierre's Cookbook: 🤍 ✴️CHICKEN RECIPES: 🤍 ✴️PORK RECIPES: 🤍 ✴️LAMB RECIPES: 🤍 ✴️SEAFOOD RECIPES: 🤍 ✴️BREAKFAST RECIPES: 🤍 ✴️VEGETERIAN RECIPES: 🤍 ✴️DESSERT RECIPES: 🤍 ✴️APPETIZER RECIPES: 🤍 ✴️ONYO RECIPES: 🤍 ✴️PASTA RECIPES: 🤍 ✴️SOUP RECIPES: 🤍 ✴️SAUCE RECIPES: 🤍 CHECK OUT OUR AMAZON STORE: 🤍 OUR CHANNEL: 🤍 CHEF'S WEBSITE: 🤍 CHEF'S ONLINE STORE: 🤍
Bern's Steakhouse Chef de Cuisine Habteab Hamde demonstrates how to grill a steak as done by the staff at Bern's Steakhouse. You can purchase Bern’s: Rare & Well Done by David and Christina Laxer here: 🤍
If there's one thing you should NEVER serve Chef Gordon Ramsay, it's raw food... Gordon Ramsay Ultimate Fit Food: 🤍 Subscribe for weekly cooking videos. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍
BISTECCA ALLA FIORENTINA - ANGUS IRLANDESE - COTTURA AL SANGUE SU BARBECUE ALIMENTATO A CARBONE #ricetta #facile di Chef Max Mariola Oggi proviamo un altro taglio di Fiorentina o Porterhouse come la chiamano all’estero ANGUS IRLANDESE che ho preso sul sito di 🤍 é la quinta bistecca e la quinta video ricetta che faccio assaggiando le fiorentine del mondo. Questa volta ho deciso di cuocerla sul barbecue GreenEgg alimentata a carbone che ho sul terrazzo a casa di mia madre a Nettuno. Ho praticato prima una precottura indiretta a temperatura bassa di circa 100-150°C e poi ho finito la carne con la cottura diretta. In questo modo la fiorentina è venuta ben rosolata all'esterno, succosa al interno. La cottura al sangue con il risultato fantastico! Ho deciso di abbinare questa bistecca a dei contorni vari cotti sul barbecue . Da bere ? Una birretta, no? All'aperto io bevo quasi sempre birra. Buon appetito da Casa Mariola! Iscrivetevi al mio canale per non perdere la prossima video ricetta! Subscribe it's Free!!! 🤍 ★ VUOI ALTRE VIDEORICETTE? 𝗦𝗖𝗥𝗜𝗩𝗜𝗧𝗜 𝗔𝗟 𝗖𝗔𝗡𝗔𝗟𝗘 ► 🤍 INGREDIENTI x 2 persone: Carne Fiorentina Angus Irlandese 🤍fiorentineria - 1,7 kg alta 4 dita da 🤍 Olio extravergine d’oliva Birra da bere all'aperto ;) CONTORNI COTTI SULLA BRACE: Zucca Hokkaido o Mantovana condita con rosmarino e gorgonzola dolce Patata dolce condita con la salsa di soya e cipolla rossa di tropea Funghi porcini con aglio olio Per la buona riuscita di questa ricetta ti potrebbe servire : La Barbecue Green Egg e tutti gli accessori che usa Max puoi vedere qui 🤍 SPECIAL THANKS CARNE Fiorentina di Chianina di FIORINTENERIA.COM Carni pregiate online. 🤍 Facebook e Instagram 🤍fiorentineria TI PIACCIONO GLI UTENSILI DA CUCINA CHE USA MAX ? Usa il codice promozionale “CHEFMAX” che da lo sconto di 7% acquisto on line sul sito вш fornitore storico ed affidabile che esiste dal 1945 Ecco il link di shop online 🤍 Facebook e Instagram 🤍Gasparetto1945 #noiacasatua #gasparetto1945 BIRRA ARTIGIANALE FLEA (Umbria, Italia) 🤍 Il codice sconto MAX15 va inserito nella fase di check-out, dopo aver riempito il carrello, e apporterà uno sconto del -15% sul totale. Da €39,00 le spese di spedizione sono gratuite in tutta Italia! Facebook 🤍BirraArtigianaleFlea Instagram 🤍BirraFlea #birraflea #crudaepura OLIO extravergine d'oliva LICARI (Marsala, Sicilia) 🤍 Facebook e Instagram: 🤍aziendaagricolafratellilicari LE MAGLIETTE DI MAX puoi comprare qui 🤍 VIDEO PRODUCED BY Casa Mariola Production DIRECTED BY 🤍ChefMaxMariola Facebook YouTube Instagram ISCRIVITI AL MIO CANALE YOUTUBE per non perdere le prossime video ricette SUBSCRIBE 🤍 ▼ MY AMAZON 🤍 ● Attrezzatura da cucina ● PADELLA WOK che usa Max 🤍 PADELLA WOK economica 🤍 GRATTUGIA professionale stretta 🤍 GRATTUGIA Micropline professionale larga 🤍 GRATTUGIA Micropline economica (multiuso 4 grattughe in una) 🤍 PALETTA IN SILICONE con manico in legno 🤍 PALETTA IN LEGNO D’ULIVO 🤍 PINZA DA CUCINA 🤍 SCHIACCIA PATATE comodo prezzo medio 🤍 PENTOLA IN GHISA per lunghe cotture (arrosti, stufati e zuppe) 🤍 TERRINA DA FORNO ovale in ceramica 🤍 COLTELLO CHEF 20 cm (trenciante) economico 🤍 COLTELLO CHEF 20 cm (trenciante) professionale 🤍 COLTELLO SANTOKU (multiuso) economico 🤍 ● Prodotti alimentari che uso e consiglio ● PASTA Di Campofilone 🤍 OLIO Toscano 🤍 OLIO Ligure 🤍 ● Libri ● LIBRO I panini li fa Max 🤍 LIBRO Chef in tasca 🤍 FACEBOOK 🤍 INSTAGRAM 🤍 IL MIO SITO 🤍 RICETTA STAMPABILE 🤍 ISCRIVITI AL MIO CANALE YOUTUBE per non perdere le prossime video ricette SUBSCRIBE 🤍 Business email info🤍maxmariola.com
Ingredients 2/3 cup Arborio rice 2 large shallots 3 cloves garlic 3-4 cup chicken stock 1/3 cup Parmesan cheese 2 Tbsp butter salt to taste olive oil Tomato Confit 1/3 cup neutral oil 2/3 cherry tomatoes 3 sprigs fresh thyme 1 clove garlic salt to taste In a small pot, add cherry tomatoes, oil, garlic and thyme. Season with salt and cook on low heat for 20 minutes or until blistered and soft. Risotto In a medium pot, over medium heat, saute your shallots and garlic in olive oil. Once softened, 4-5 minutes, add your rice and toast for 2-3 minutes. Then add 1/2 cup of stock. Stir constantly until stock is absorbed. Then repeat the process until rice is fully cooked. Usually 18-20 minutes. Then, add chopped asparagus and cook for about a minute. Next add butter and Parmesan cheese. Season to taste with salt. On a plate, serve your risotto topped with Tomato confit and enjoy!
Ingredients 1 large eggplant 2 medium zucchini 2 medium yellow squash 5 Roma tomatoes Herb sauce 2 cloves garlic minced 1 Tbsp fresh basil chopped 1 tsp fresh Thyme 1/2 tsp salt 1/4 tsp pepper 3 Tbsp Olive oil Sauce 1 14 oz can crushed tomatoes 1/2 onion diced 1/2 bell pepper diced 3 cloves garlic minced salt and pepper Olive oil Fresh basil chopped Preheat oven to 375 f Slice all your vegetables 1/8 in. thick (I used a mandolin). Then in a frying pan over medium heat, saute your onions, bell peppers and garlic until softened. Around 4-5 minutes. Then add crushed tomatoes and simmer over medium low heat for about 20 minutes. Next, in a baking dish or a cast iron skillet, add your sauce and spread evenly over the bottom of the pan. Then layer your sliced vegetables. In a small bowl, mix garlic, basil, thyme oil, and S&P. Mix until combined. Drizzle over your Ratatouille and cover with Tin foil or a lid. Bake for 40 minutes. Then uncover and bake for 20 more minutes. Serve and enjoy!
Professional chef Eric Huang and home cook Emily are hitting the kitchen to make hot chicken! We set Emily up with the finest ingredients from chef Eric’s kitchen along with his eye-popping $268 hot chicken recipe. Meanwhile over with our pro chef, Eric was finessing Emily’s recipe and $24 worth of ingredients up to gourmet status with a little skill and professional know-how. Which hot chicken are you pickin’? Chef Huang and Pecking House are on Instagram at 🤍pecking_house Keep up with Emily on her YouTube channel at 🤍 and on Instagram at 🤍emilyslamduncan Director: Chris Principe Director of Photography: Ben Dewey Director of Photography: Eric Brouse Editor: Micah Phillips Talent: Eric Huang Talent: Emily Duncan Sr. Culinary Director: Kelly Janke Culinary Editor: Vivian Jao Producer: Michael Cascio Culinary Producer: Jessica Do Culinary Associate Producer: Katrina Zito Associate Producer: Tim Colao Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Dave Castellano Audio: Michael Guggino Production Assistant: Alex Mitchell Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Ben Harowitz Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Μπριζόλα μοσχαρίσια. Θα δείξουμε τον τρόπο που ψήνετε σωστά και θα τη συνοδέψουμε με μια σάλτσα που πάει πάρα πολύ με κρέατα αλλά και με ψάρια την Hollandaise👇 Συνταγή: 🤍 Website: 🤍 Facebook Page: 🤍 Instagram: 🤍 For business inquiries: marketing🤍panosioannidis.gr Υλικά συνταγής Για τη Μπριζόλα 300γρ μοσχαρίσια μπριζόλα Ελαιόλαδο Φρεσκοτριμμένο πιπέρι Θυμάρι φρέσκο Ρίγανη φρέσκια Δενδρολίβανο Ανθό αλατιού Για την Hollandaise 2 κρόκους αυγού 1 κ.γ. ξύδι από λευκό κρασί Μερικές σταγόνες χυμό λεμόνι Αλάτι Πιπέρι 140 γρ βούτυρο κλαριφιέ Γαρνιτούρα 100 γρ baby σπανάκι 30 γρ φρέσκο κρεμμύδι 1 σκελίδα σκόρδο Ελαιόλαδο Βούτυρο κλαριφιέ Αλάτι Πιπέρι Beef steak.We’re going to show how to cook it properly, we’ll accompany it with a sauce that’s very familiar which goes with meats, but also with fish….Hollandaise 👇 For the steak 300 gr beef steak Olive oil Freshly ground pepper Fresh thyme Fresh oregano Rosemary Salt flakes For the Hollandaise 2 egg yolks 1 tsp. white wine vinegar A few drops of lemon juice Salt Pepper 140 ml clarified butter For the garnish: 100 gr baby spinach 30 gr fresh green onion 1 garlic clove Olive oil Clarified butter Salt Pepper Studio Powered by: Nίκος Γωνιανάκης - Stonetech Group (Επενδύσεις πάγκων και κουζίνας Neolith) Ευχαριστούμε: BSH Οικιακές Συσκευές Α.Β.Ε. Soul kitchen Σκηνοθεσία: Σεραφείμ Ντούσιας Διεύθυνση Φωτογραφίας: Αριστείδης Γεωργίου Μοντάζ: Σεραφείμ Ντούσιας & Cuepoint Μετάφραση: Γεωργία Κοφινά Εκτέλεση Παραγωής: Cuepoint Σκηνογραφία: Αναστασία Χαρμούση #panosioannidis #greekrecipes #cooking #food #gastronomy
Pro chef Esther Choi, owner of Mŏkbar in New York and home cook Gabrielle are swapping ingredients and hitting the kitchen to make each other’s crab fried rice recipes. We set Gabrielle up with all of the supplies she’d need to make Chef Esther’s decadent $242 creation while sending a modest $13 worth of ingredients back the other way. While Esther was using her expertise to elevate Gabrielle’s recipe, food scientist Rose dialed in to assist our home cook with a few questions he had along the way. Which one looks best to you? Follow Chef Esther on Instagram at 🤍choibites & 🤍mokbar_nyc Keep up with Gabrielle at 🤍gabchappel Rose is on Instagram at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Can a Buffalo Bills football player beat a Masterchef Junior contestant? Masterchef Junior airs on FOX. Credits: 🤍 Check out more awesome videos at BuzzFeedVideo! 🤍 GET MORE BUZZFEED: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 SUBSCRIBE TO BUZZFEED NEWSLETTERS: 🤍 BuzzFeedVideo BuzzFeed’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! To see behind-the-scenes & more, follow us on Instagram 🤍buzzfeedvideo 🤍 Love BuzzFeed? Get the merch! BUY NOW: 🤍 MUSIC Shut The Funk Up_Full.aif Licensed via Warner Chappell Production Music Inc. Down Wit Da Voodoo_Full.aif Licensed via Warner Chappell Production Music Inc. Gold_Full.aif Licensed via Warner Chappell Production Music Inc. Heroic Propaganda_fullmix.aif Licensed via Warner Chappell Production Music Inc. Slipped Through_FullNoVox.aif Licensed via Warner Chappell Production Music Inc. Tight Spot_FullNoVox.aif Licensed via Warner Chappell Production Music Inc. Stomp Clap_FullMix.aif Licensed via Warner Chappell Production Music Inc. Loud And Proud_FullMix.aif Licensed via Warner Chappell Production Music Inc. Fired Up.aif Licensed via Warner Chappell Production Music Inc. Licensed via Audio Network SFX Provided By AudioBlocks (🤍) STILLS Miami Dolphins v Buffalo Bills Tom Szczerbowski/Getty Images Buffalo Bills v Chicago Bears Jonathan Daniel/Getty Images Buffalo Bills v Cleveland Browns Joe Robbins/Getty Images VIDEO Footage provided by VideoBlocks (🤍
Today, our normals, Jamie and Mike, are challenged to make Wylie Dufresne's Shrimp Noodles! Has our Chef pushed them too far this time? Watch to find out! Check out the Signature Dishes cookbook here: 🤍 Check out our 00 to Hero Dough Course here: 🤍 Time to CANCEL your boring dinners! It's easier than you think to cook up banging recipes... Click here to try Sidekick FREE for 30 days: 🤍 The awesome benefits of the Sidekick app: - Unlock your kitchen confidence to discover awesome new ingredients and dishes - Reduce the stress of deciding what to cook EVERY day - Grocery shopping made simple, with an automatically-generated list - Cook more sustainably & reduce your food waste #sortedfood #challenge #chef
Recipe inspiration 🤍JoshuaWeissman Beef Mixture 1 lb ground beef 3 Tbsp of liquid from canned Chipotle peppers in Adobo 3 cloves garlic 1 tsp cumin salt and pepper Nacho Cheese sauce 1/2 cup American cheese 1 cup cheddar cheese 1 1/2 Tbsp flour 1 1/2 Tbsp butter 1 cup milk 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin Guacamole 1 ripe avocado 1 lime 1/4 cup chopped tomato 1/4 cup chopped onion 1/2 jalapeno chopped 1 Tbsp chopped cilantro ( I used too much) salt to taste Toppings Sour cream thinly sliced jalapenos diced tomatoes In a frying pan over medium high heat, add oil then add your beef and let sear for 2-4 minutes. Then flip and cook for another 2-4 minutes. Next, break up the beef into small pieces and cook until completely brown. Then add adobo sauce, garlic, cumin and salt and pepper. Set aside. In a pot over medium low heat, melt butter then add flour constantly stirring for 1 minute. Then begin to add your milk while whisking. Once you've added all your milk and the sauce is thickened, turn off the heat and add your cheese. Whisk until completely melted. Then add cumin, garlic powder and paprika. Salt and pepper. Keep warm and set aside. Scoop avocado in to a bowl. And add salt and lime juice. Mash until smooth. Then add tomatoes, onion, jalapeno and cilantro. mix until combined. To assemble, layer chips then cheese beef, tomatoes, jalapeno and repeat. Top with sour cream and guacamole. Enjoy!
Ingredients 2 Tbsp olive oil 1 garlic clove (or more if you'd like) red chili flakes to taste 1/4 cup black olives, chopped 3/4 cup crushed tomatoes salt to taste fresh parsley, chopped 7-12 oz Pasta Boil your pasta to packaged directions and set aside saving some pasta water. In a frying pan over medium low add olive oil and your garlic. Cook until fragrant, then add crushed tomatoes, sliced olives and red pepper flakes. Season to taste with salt and add your cooked pasta with some pasta water. Serve with fresh parsley and enjoy!
The Ultimate Chef Skills Challenge is back and today the 3 normals are being pushed to the limit with their Leftovers Try our Sidekick app FREE for 30 Days 🤍 - Discover Smarter Recipe Packs - 3x delicious recipes, 1x simple shopping list - Cut out food waste - share ingredients across recipes so nothing gets wasted - Smash your cooking - plan, shop and cook like a chef, no effort required. - Start your 1 month free trial today: 🤍 #SortedFood #ChefSkillsChallenge #Chef
Professional chef Eric Huang and home cook Emily are trading recipes and hitting the kitchen to make a lobster dinner! We set Emily up with the finest ingredients from chef Eric’s kitchen along with his expert-level $250 lobster recipe. Meanwhile over with our pro chef, Eric was finessing Emily’s recipe and $29 worth of ingredients up to gourmet status with a little skill and professional know-how. Which lobster are you going for in a pinch? Chef Huang and Pecking House are on Instagram at 🤍pecking_house Keep up with Emily on her YouTube channel at 🤍 and on Instagram at 🤍emilyslamduncan Director: Chris Principe Director of Photography: Ben Dewey Editor: Micah Philips Pro Chef: Eric Huang Home Cook: Emily Duncan Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe Editor: Vivian Jao Producer: Belle Roman Producer: Madison Coffey Culinary Producer: Jessica Do Culinary Associate Producer: Katrina Zito Associate Producer: Tim Colao Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Caleb Weiss Audio: Brett Van Deusen Production Assistant: Kayla Zimmerman Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Justin Symonds Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Pro chef Saúl Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to start the morning right with breakfast tacos. We provided Lorenzo with all the ingredients necessary to make chef Saúl’s over-the-top $248 taco recipe, sending only $15 worth of materials back the other direction. Could our all-star home cook rise to the challenge or did chef Saúl’s breakfast tacos rule the day? Follow Lorenzo at 🤍rollinabenzo Keep up with chef Saúl on Instagram at 🤍chefsaulmontiel and 🤍CantinaRooftop Director: Christopher Principe Director of Photography: Eric Brouse Editor: Micah Phillips Talent: Saul Montiel Talent: Lorenzo Beronilla Sr. Culinary Director: Kelly Janke Producer: Michael Cascio Culinary Producer: Mallary Santucci Culinary Associate Producer: Katrina Zito Line Producer: Jennifer McGinity Associate Producer: Tim Colao Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Kyle LeClaire Audio: Rachel Suffian Production Assistant: Sophie Pulver Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Justin Symonds Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Three-Michelin-starred California Wine Country destination SingleThread is known for making intricate dishes using produce from their farm that gets picked the morning that the kitchen prepares it. With his team, chef Kyle Connaughton curates a tasting menu that includes mushi nabe black cod, anago shime, Duclair duck, and more. For more food and restaurant news, sign up for our newsletters: 🤍 Credits: Producer: Daniel Geneen Directors: Daniel Geneen, Connor Reid Camera: Connor Reid, Jay Simms Editor: Michael Buell Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal For more episodes of 'Mise En Place', click here: 🤍 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! 🤍
'Sabotage Night' serves up more shocks as Motto completely misses that his Pork Chop has been replaced by Veal while he's running the pass. Subscribe now to catch daily clips, highlights and compilations: 🤍 🤍 Season 18 - Episode 14 #HellsKitchen #HellsKitchenUSA #GordonRamsay Gordon Ramsay's culinary boot camp moves to the USA as the terrifying world-renowned Head Chef slices and dices a group of wannabe Cordon Bleu cooks and aspiring restaurateurs, to find out who deserves the top prize of their own restaurant. Adapted from the smash hit British series, Hell's Kitchen USA serves up helpings of terror, tears, tantrums and triumphs as cameras follow the competing chefs for every minute of the day. In Hell's Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.
He’s trained in Gordon’s kitchens, challenged him on Uncharted and been a co-mentor on Next Level Chef UK. But for Paul Ainsworth, his biggest challenge may be trying to convince Gordon Ramsay that you can bake your chili in the oven using chocolate. It’s a cheap eats battle. But will Gordon approve? Watch Next Level Chef Thursdays at 8/7c PM on 🤍FOXTV Miss an Episode? Watch it on Hulu Here: 🤍 *Gordon’s* *Crispy* *Beef* *and* *Rice* *Bowl* _Makes_ _2_ _Servings_ *INGREDIENTS* *Crispy Beef* 1 tablespoon grapeseed oil 1 pound 80/20 ground beef 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon red chile flake 1 tablespoon unsalted butter 2 teaspoons sriracha 2 teaspoons soy sauce 1 teaspoon sesame oil 1 teaspoon fish sauce 4 large cloves garlic, minced 1 2-inch piece ginger, minced *Pickled* *Veggies* 2 large carrots, peeled and shredded 1 cucumber, peeled, seeded and sliced 2 teaspoons kosher salt 2 teaspoon granulated sugar 1 teaspoon red chile flake 1 tablespoon mirin 1 lime, juiced 1 bunch scallions, thinly sliced 1 bunch cilantro, chopped *Fried* *Egg* 2 tablespoons unsalted butter 1 tablespoon olive oil 2 large eggs Kosher salt Red chile flake *Assembly* Steamed white rice Scallions, sliced for garnish *PROCEDURE* 1. Make the crispy beef: Heat a large skillet over medium high heat, add the oil. Season the ground beef with salt, pepper and red chile flake. Cook, stirring occasionally until the beef begins to brown, then add the butter, sriracha, soy sauce, sesame oil and fish sauce. Let the mixture cook until the beef begins to caramelize, then add the garlic and ginger and cook until the beef is cooked through. 2. Make the pickled veg: In a large mixing bowl, combine the carrots and cucumber. Season the mixture with salt, sugar, red chile, mirin and juice of the lime and toss to combine. Add the scallions and cilantro and set aside. 3. Fry the eggs: In a small skillet over medium high heat, add the butter and oil. Once the butter has melted and begins to foam, add the eggs and season with salt and red chile flake. Cook the eggs until the edges are crispy and whites are set. 4. Plate the steamed rice and sprinkle with the scallions. Top with the crispy beef and fried eggs and serve with a side of the pickled veggies. *Paul’s* *Chili* *Con* *Carne* _Makes_ _2_ _Servings_ *INGREDIENTS* *Baked* *Beef* 1 pound 80/20 ground beef 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons kosher salt 1 teaspoon ground cinnamon ½ teaspoon freshly ground black pepper *Chili* 2 tablespoons grapeseed oil 1 yellow onion, sliced Kosher salt Freshly ground black pepper 4 large cloves garlic, minced 2 teaspoons oregano 2 teaspoons ground cumin 2 teaspoons chile powder 1 teaspoon tomato paste 2 teaspoons demerara sugar 1 15-ounce can crushed tomatoes 1 15-ounce can black beans, drained ¼ cup chicken stock 1 bunch scallions, sliced, greens only 1 ounce 70% chocolate *Assembly* 2 baked potatoes ¼ cup sour cream 1 bunch scallions, sliced, whites only ½ cup shredded cheddar cheese 1 ounce 70% chocolate Olive oil, for finishing *PROCEDURE* 1. Preheat your oven to 350℉. 2. Season the beef with cumin, paprika, salt, cinnamon and pepper. Place the beef on a baking sheet and press down gently to flatten across the pan evenly. Bake until the beef has browned and caramelized, about 20 minutes. 3. While the beef bakes, heat a large skillet over medium high heat. Add the oil to the pan and once shimmering, add the onion. Cook until the onion begins to caramelize and season with salt and pepper. To the pan, add the garlic, oregano, cumin and chile powder. Let the mixture cook until the garlic is fragrant, then add the tomato paste and toast for 1 minute. Add the sugar and cook until it has dissolved, then add the crushed tomatoes and black beans. 4. Remove the beef from the oven and add to the skillet. Pour in the chicken stock and bring to a simmer. Add the scallions and grate in the chocolate and taste for seasoning. 5. Split the baked potatoes open and divide the chili between them. Top with sour cream, the scallion whites and cheddar cheese. Grate the chocolate over the top and finish with a drizzle of olive oil. 0:00 Introduction 0:20 Level 1: Cheap Eats 0:57 Level 2: Ground Beef Two Ways 8:37 Level 3: Elevated Plating
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