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I've created 3 incredible valentine's day recipes for you all. Including a starter, main and dessert! Enjoy - leave me a comment if you have any questions! Love T ⭐️PLANT-BASED 45+ RECIPE E-BOOK http://www.tishwonders.co.uk/ebook ⭐️SOCIAL MEDIA: https://www.instagram.com/tishwonders/ https://www.facebook.com/tishWonders/ ⭐️MUSIC: Soundtrack by PRGRSHN for Parallel https://twitter.com/prgrshn https://www.instagram.com/prgrshn/ RECIPES: BRUSCHETTA 2 medium beetroot ¼ small red onion 1 garlic clove fresh rosemary small handful fresh basil leaves sea salt & black pepper (to taste) 1 tbsp. olive oil (more for drizzling over bread) BUTTERNUT SQUASH RISOTTO, KING OYSTER SCALLOPS 300g risotto rice 6 garlic cloves 2 small shallots 1 tbsp. dried sage 1 tbsp. dried oregano 4 cups vegetables broth (make sure broth is kept warm) 1 medium butternut squash 300ml coconut milk pinch chilli flakes 1 tbsp. garlic powder 2 tbsp. onion powder sea salt & black pepper (to taste) fresh sage leaves (to taste) LEMON CHEESECAKE Filling - 250g cashews (soaked) ½ cup agave or maple syrup 1 tbsp. vanilla extract 3 lemons 60g cacao butter (melted) 1/2 cup coconut oil (melted) Cheesecake base- 1 cup desiccated coconut 8 pitted dates 1 cup ground almonds ½ lemon (juice) pinch sea salt
Views: 10876 Tish Wonders
3-Course Vegan Holiday Menu | HEALTHY VEGAN RECIPES W/Healthy Grocery Girl
 
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Here is a simple 3-course Holiday Menu made with 5 of my favorite healthy vegan recipes. Enjoy! ♡ SUBSCRIBE to Megan's Channel: http://bit.ly/1MdIwpm WATCH Megan's Video: http://bit.ly/1GMx9Ib FULL RECIPES: http://bit.ly/1NSdqXd LEMON VINAIGRETTE: http://bit.ly/QmQt5y As the holiday season approaches, I decided to share with you a sample Vegan Dinner Menu that I love making for my friends and family. When cooking for people who don't follow the same diet as I do, I always try to ensure that my recipes are not only delicious, but are full of flavour and are really filling. I've made these 5 easy recipes for my family and friends on numerous occasions and they were always a success. So I'm sure you and your loved ones are going to enjoy them as well! .................................................................................... Join the Healthy Grocery Girl Member Site for Meal Plans, Guides & More! 10% off joining with coupon code "fablunch": http://bit.ly/1MB1TIq HGG Dessert eBook: http://bit.ly/1OZ1OEM I made Megan's recipe for Vanilla Almond Baked Apples. .................................................................................... FABLUNCH CONTAINERS: http://bit.ly/fablunch For every item purchased 10 school lunches are served to children in need. For a better lunch. For a better tomorrow. Find out more: http://www.fablunch.com .................................................................................... LIKE THESE RECIPES? Pin it: MORE FABLUNCH RECIPES: Easy + Healthy Snacks: http://bit.ly/1QPSYW2 3 Vegan Dinner Recipes: http://bit.ly/1Ntg4UW .................................................................................... SUBSCRIBE for more healthy lunch & snack ideas: http://bit.ly/1mq8qcn FIND ME ON: ♥ My Blog: http://blog.fablunch.com ♥ Facebook: http://www.facebook.com/FabLunch ♥ Instagram: http://instagram.com/fablunch ♥ Twitter: https://twitter.com/FabLunch ♥ Pinterest: http://pinterest.com/fablunch/ .......................................................................... THANKS FOR WATCHING! I LOVE YOU GUYS! - Olga Music: Inspiring by PR_MusicProductions (http://audiojungle.net) This Is How You Advertise by TimMcMorris (http://audiojungle.net)
Views: 104628 Fablunch
Best Restaurant Recipes | Resturant Style Recipes | Main Course Recipes | Varun Inamdar | Veg Recipe
 
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Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And Learn how to make delicious & easy Resturant Style Recipes with The Bombay Chef – Varun Inamdar only on Rajshri Food. Make these Main Course Veg Recipes that are everyone’s Best Restaurant Favourite Recipes to order and let us know your experiences in the comments section below. Watch and learn how to make Paneer Tikka Masala, Bhindi Masala, Paneer Do Pyaza and Vegetabl e Handi. Restaurant Special Menu [Jump to the desired recipe by clicking on the timecode in front of it] Paneer Tikka Masala Recipe | Restaurant Style Recipe | The Bombay Chef - Varun Inamdar – 0:02 How To Make Bhindi Masala | Spicy Okra Recipe | Restaurant Style Bhindi Masala | Varun Inamdar – 6:26 Paneer Do Pyaza – Restaurant Style Recipe | The Bombay Chef - Varun Inamdar – 12:18 How To Make Veg Handi | Veg Handi Recipe | Restaurant Style Mix Vegetable | Recipe By Varun Inamdar – 16:43 Host: Varun Inamdar Editing: Ravi Varma Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://www.youtube.com/user/rajshrifood?sub_confirmation=1 For more videos log onto http://www.youtube.com/rajshrifood Find us on Facebook at https://www.facebook.com/rajshrifood Follow us on google plus https://plus.google.com/+rajshrifood
Views: 51026 Rajshri Food
Paneer Parcha Sabzi  Recipe | Indian Main Course - Restaurant Style Indian Recipes
 
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Paneer Parcha, a dish close to paneer pasanda though quite different. This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, dhaba style tandoori rotis or basically any side dish. A mild flavored rich / shahi birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now! Ingredients : Prep for Gravy / curry : 1/3 cup Birista/Fried Onion 1/3 cup yogurt 4 tbsp Cashewnuts 10 whole Dried Red Chili 3 Tomatoes Gravy Ingredients: 2 tbsp oil 5 Cloves 2 Black Cardamom 1 Star Anise 1 tsp Fennel Seeds 1 tsp Kasoori methi 1/2 tsp Kashmiri Red Chili Powder 1 tsp Coriander Powder 1/4 tsp Turmeric salt as per taste 1 tbsp Butter 2 tsp Sugar 3 tbsp Cream For Parcha: 1 tsp oil 1 Green Chili chopped 1/2 inch Ginger chopped 3 tbsp Cashewnuts chopped 3 tbsp Raisins chopped 1 small Carrot chopped 4 French Beans chopped 20 grams Paneer crumbled 3 tbsp Corn 3 tbsp Peas 1/2 tsp Red Chili Powder salt to taste 1 tsp Sugar 1/2 tsp Kitchen King Masala 3 tbsp Coriander Leaves Chopped 1 tbsp Anardana Paneer Slices 2 tsp Butter 1 tbsp Coriander Leaves chopped 1/2 tsp Chili Flakes Instructions Prep for Gravy : Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside. Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste. Gravy: To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi. Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes, Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes. Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy. In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready. Parcha: In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,. Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes. Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well. Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off. Filling is ready. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it.. In a grill pan, add a 1/2 tsp butter, a bit of coriander and chili flakes. Place the paneer parcha and grill this! Spread butter on the top side, and sprinkle coriander-chili flakes. Flip over and grill for a minute more. Get this down to the serving platter, pour the gravy on the sides and Serve Hot. More Indian Recipes - http://www.cookingshooking.com | http://www.cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com
Views: 58537 CookingShooking
7 Easy Chicken Dinners
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta https://www.buzzfeed.com/alvinzhou/this-one-pot-fajita-pasta-will-add-spice-to-your-weeknight-r?bffbtasty&utm_term=.si3X097MY#.giLp2ZYKj Slow Cooker Honey Garlic Chicken https://www.facebook.com/buzzfeedtasty/videos/1709378572648118/ One-Pot Chicken Alfredo https://www.facebook.com/buzzfeedtasty/videos/1685259908393318/ Orange Chicken https://www.facebook.com/buzzfeedtasty/videos/1684355971817045/ Cheesy Chicken And Broccoli Pasta https://www.facebook.com/buzzfeedtasty/videos/1725334401052535/ Stuffed Chicken Parmesan https://www.facebook.com/buzzfeedtasty/videos/1783991115186863/ One Pan Chicken And Veggies https://www.facebook.com/buzzfeedtasty/videos/1701615140091128/ Made by BFMP www.buzzfeed.com/videoteam.
Views: 9164015 Tasty
Paneer Ghee Roast Recipe | Mangalorean Main Course Restaurant Style Paneer Recipes
 
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Meet & Greet Form Link - https://goo.gl/TgVpEV Paneer Ghee Roast, a vegetarian version of the Mangalore Special Ghee Roast. This mildly spicy yet tangy Paneer Recipe is pretty close to Kadhai Paneer, yet different. If you are a fan of Paneer Recipes, you need to try this one out, the freshly roasted spice blend of Coriander-Cumin-Chili-Fenugreek-Tamarind along with the ghee brings out an amazing flavor to this one which separated this out from the crowd.. Skip the Butter Paneer for a day, and try out this Masala Paneer :) Detailed Recipe : Ingredients : Ghee – 2 1/2 tbsp Coriander Seeds – 3 tbsp Cumin Seeds – 1 1/2 tbsp Fenugreek Seeds – ½ tsp Red Chili Powder / Whole – 2 tbsp / 6-7 Tamarind – 1 lemon sized ball Garlic – 5-6 cloves Dahi – ¼ cup Paneer – 200g GG Paste – ½ tsp Salt – ½ tsp Turmeric – ¼ tsp Coconut Milk Powder – 2 tbsp. Method : • In a pan, add ½ tbsp. ghee, next goes in the coriander seeds, cumin seeds, fenugreek seeds. Roast for a minute, and then add in the red chili powder, tamarind, garlic and roast well for 2-3 minutes in low flame. • After the spices have cooled down, add water and make a smooth paste. • Make ridges/cuts in paneer cubes, and keep aside. In a mixing bowl, add in ginger-garlic paste, salt, turmeric and yogurt. Mix well, add in the paneer and keep aside. • In a pan, pour in rest of the ghee, once hot, place in the just the paneer one by one and cook for 2 minutes in each side and take them out. • In the remaining ghee, add the spice paste, and cook until it starts leaving the sides. • Add in the coconut milk powder, remaining yogurt and mix well. • Roasted paneer goes in next, along with water to adjust the consistency. Serve hot! Website: http://www.cookingshooking.com | http://www.cookingshooking.in Fb: http://www.fb.com/cookingshooking Blog: http://www.cooknshook.blogspot.com
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How To Master 5 Basic Cooking Skills - Gordon Ramsay
 
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We've compiled five previous videos into one, helping you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish and cooking pasta. From Gordon's Ultimate Cookery Course. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. If you liked this clip check out the rest of Gordon's channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword
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Recipes For a 5-Course Meal : Simple Pan Fried Chicken Recipe
 
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A simple pan fried chicken recipe is a quick and healthy meal option. Pan fry chicken for dinner with tips from a master chef in this free culinary video. Expert: Jordan Ceresnie Bio: Chef Jordan Ceresnie received his Culinary Arts Certification and Baking and Pastry Certification from the Napa Valley Cooking School, where he graduated at top of his class. Filmmaker: Robert Rogers
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Buffalo Chicken Wings - Sheet Pan Dinner! Easy Healthy Recipe - Mind Over Munch
 
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★ NEW Slow Cooker & Sheet Pan Meals eBook: http://bit.ly/2Ees2zQ ★   ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★   Enjoy this easy healthy sheet pan dinner with buffalo chicken wings! More recipes for slow cooker and sheet pan meals coming EVERY weekday this month! Sign up for my FREE Conquer Inflammation course! https://bit.ly/2Ejtb9f Learn about my MEAL PREP IGNITE COURSE https://bit.ly/2pTwvTy NEW Meal Prep Recipe eBooks: http://bit.ly/2CmyN6y STUFF From this video: ► ROUND GLASS STORAGE CONTAINERS: http://amzn.to/2HFqWzx ► GLASS STORAGE CONTAINERS (13-PIECE SET): http://amzn.to/2HDMbRX ► BAKING SHEET: https://bit.ly/2pQnLh3 ► BROWN PARCHMENT SHEETS: http://amzn.to/2C1P54A ► BLUE OIL POURER: http://amzn.to/2hmAft2 Buffalo Wings 1⁄4 lb, or 3–6 chicken wings, depending on size 1-2 Tbsp Buffalo sauce drizzle of oil garlic powder, to taste Roast 25 minutes at 425ºF. ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯
Views: 2549 Mind Over Munch
Tobie Puttock Recipes - 3 course meal: Pork Chops, Orecchietti, Pear Dessert
 
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Celebrity Chef Tobie Puttock cooks up 3 great courses in no time at all - Pork Chops, Orecchietti and a baked Pear Dessert. Recipes for all 3 of these can be found here: http://www.gardeningcentral.com.au/gardenchef/organic-expo-sydney-2010.html The full recipes can be found on Gardening Central - http://www.gardeningcentral.com.au/gardenchef/organic-expo-sydney-2010.html
Views: 2760 gardeningcentral
Gravies & Curries - Popular Indian Main Course Recipes by Archana - Easy To Make Lunch / Dinner
 
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Gravies & Curries are important part of any Indian household. Check out our collection of popular Indian vegetarian as well as non vegetarian gravy recipes by Chef Archana which are best for lunch / dinner. Menu (For Ingredients & Method click on the below links) 1) Chicken Tikka Masala: 0:24 Link: https://goo.gl/KOnKKO 2) Bharli Vangi: 07:00 Link: https://goo.gl/hKqHW5 3) Chicken Curry: 15:26 Link: https://goo.gl/y45Yif 4) Tambda Rassa: 20:40 Link: https://goo.gl/B76CL4 5) Fansachi Bhaji: 24:36 Link: https://goo.gl/AQFrnh 6) Prawn Curry: 27:56 Link: https://goo.gl/8OX5mf 7) Green Mutton Curry: 31:04 Link: https://goo.gl/l0Vb6e 8) Mango Sasav: 34:36 Link: https://goo.gl/iLjMdy 9) Crab Masala: 38:48 Link: https://goo.gl/2bJLHH 10) Mutton Kheema Pav: 42:35 Link: https://goo.gl/kXyMGK Editing: Ravi Verma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned: http://www.youtube.com/subscription_center?add_user=ruchkarmejwani For Facebook Updates: https://www.facebook.com/RuchkarMejwani Twitter: https://www.twitter.com/RuchkarMejwani Join us on G+ : https://plus.google.com/u/0/108499039376892009441/posts
Views: 113304 Ruchkar Mejwani
Maddie Moate - 3 course meal in a Dishwasher?! | ao.com Recipes
 
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In this short video, Maddie Moate has a go at cooking a three course meal in her dishwasher. Using the steam generated in her appliance, Maddie attempts to make asparagus, teriyaki salmon and a disastrous steam sponge pudding! Perhaps she should stick to using an oven… Shop for dishwashers http://ao.com/dishwashers?cmredirectionvalue=dishwashers Shop for your perfect oven http://ao.com/cooking/ovens Browse our food preparation appliances http://ao.com/small-appliances/food-preparation
Views: 6915 ao.com
3 Recipes For Printing Snazzy Course Certificates in Articulate Storyline
 
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This tutorial shows you 3 ways with which you can create "Course Completion" certificates and launch them from Articulate Storyline. Upon recording this tutorial I realized that I like option #3 the most (creating a custom PDF certificate), but you be the judge. Subscribe for all of the latest videos: http://www.youtube.com/subscription_center?add_user=nashelto Twitter: https://www.twitter.com/@nick_shelton LinkedIn: https://www.linkedin.com/in/nickdoesstuff/ **There is a bit of a rendering glitch on video 3, I'm going to blow that section out for next weeks tutorial** Source Files: http://nickdoesstuff.com/projects/StorylineTutorials/03_CertificateExamples.zip Published Files: http://nickdoesstuff.com/projects/StorylineTutorials/_publish/03_Certificates3Ways/story.html --------------------------------------------------------------------------- 1:47 - Recipe #1: Printing a "Certificate" Slide in Storyline: (with the help of the eLearning Brothers) * How to print Storyline Slides * How to implement the eLearning Brother's Print Hack 7:13 - Jump to Recipe #2: Creating a Custom HTML Certificate * How to add and link to custom assets in published course. * How how to pass variables from Storyline to a new page. * A basic JS/CSS overview for custom certificates. * How to use Chrome Dev Tools to quickly iterate on layout in browser. 15:38 - Creating a Custom PDF Certificate * How to add custom fields to a PDF. * How to run JavaScript to calculate Date in a PDF form. --------------------------------------------------------------------------- Assets & Community Contributions Used in Recipe #1: * eLearning Brothers - Printing Slides in Articulate Storyline 2 http://elearningbrothers.com/printing-slides-articulate-storyline-2/ * Phil Mayor - Retrieve LMS User Name Example on Articulate Community Website: https://community.articulate.com/discussions/articulate-storyline/retrieve-lms-user-name-as-variable#reply-39560 * Articulate Storyline 2 JavaScript Best Practices and Examples: https://articulate.com/support/article/javascript-best-practices-and-examples-sl2 --------------------------------------------------------------------------- All other examples generated by your's truly, though I'm sure I was inspired along the way. Thanks for hanging out! - Nick
Views: 797 Nick Shelton

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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast 9 Insanely Easy 3-Ingredient Recipes Check out the recipes here: http://bzfd.it/2fCIjVV
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This 2 ingredient pancake recipe is a twist on the classic pancake recipe. It only requires two ingredients, a banana and an egg. These pancakes are quick and easy to make which means they are perfect for a healthy breakfast during the week or a healthy brunch on the weekends. These pancakes are also gluten free and dairy free which is great if you are looking for a healthier alternative. So if you would like to learn how to make 2 Ingredient Pancakes then just follow this 2 Ingredient Pancake Recipe. OTHER BRUNCH RECIPES https://www.youtube.com/watch?v=1RVRqYK6lVQ&list=PL5CBaQ3nMr6GGNTrZZd3R9WDG5kVJztP0 SUBSCRIBE FOR NEW VIDEOS EVERY SUNDAY A printable recipe will be linked on my website here http://carinastewart.com/2-ingredient-pancakes/ If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ABOUT Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ SOCIAL MEDIA INSTAGRAM http://instagram.com/carstina FACEBOOK https://www.facebook.com/carstinaxx PINTEREST http://pinterest.com/carstina/ TWITTER https://twitter.com/carstina EMAIL carstina93@gmail.com TUMBLR http://carstina.tumblr.com/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ EQUIPMENT FOR THIS RECIPE Food Processor http://amzn.to/1Y5s6Gd Cup Measurements http://amzn.to/1X5tEzS Frypan http://amzn.to/1X5tFUt Spatula http://amzn.to/1RSvejX _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ RECIPE NUTRITION INFORMATION Serves 1 | Calories 182 | Fat 5g | Protein 7g | Carbs 30g | Sugar 15g | Sodium 1mg 2 INGREDIENT PANCAKE RECIPE 1 Egg 1 Ripe Banana DIRECTIONS Blend the banana and egg together in a food processor until well combined. Heat a non-stick frypan over low heat and measure out 1/4 cup measurements and pour into the frypan. Cook over low heat for about 5 minutes or until bubbles are popping in the centre and the edges are set. Flip the pancakes using a spatula and cook for 5 minutes on the opposite side. Serve the pancakes with berries and honey or maple syrup! _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ MY FAVORITE COOKING EQUIPMENT Chopping Board http://amzn.to/1UTwTfF Chefs Knife http://amzn.to/1UTx0bl Piping Bag http://amzn.to/1MRnrSv Piping Tips http://amzn.to/1MRnyxh Stand Mixer http://amzn.to/1SljeYV Hand Mixer http://amzn.to/1UTxcas Blender http://amzn.to/1WWfb9r _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ - iHerb http://www.iherb.com/ Use the code PJQ118 for $10 off your first order. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ CAMERA EQUIPMENT I USE CAMERA http://amzn.to/1Us4zBh LENS http://amzn.to/21SnzYN LENS http://amzn.to/1Us4FJ2 TRIPOD http://amzn.to/1pZYrE3 EDITING SOFTWARE http://www.apple.com/final-cut-pro/ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Disclaimer - Some of these may be affiliated links.
Views: 295263 Recipes by Carina
MAGICAL 1-INGREDIENT ICE CREAM RECIPE - FROZEN SUMMER SNACK - Fifteen Spatulas
 
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SUBSCRIBE for more easy recipes: http://bit.ly/fifteenspatulasYT This Magical 1-Ingredient Ice Cream is not really ice cream, but has the smooth, creamy texture of soft-serve. The secret ingredient is frozen bananas! I make Banana Chocolate Chip, Banana Peanut Butter, and Honey Cinnamon Banana in this episode. It's a great frozen summer snack or dessert, and it's a healthy alternative to ice cream, dairy-free, gluten free, and vegan. NEW VIDEOS every Thursday at 3pm Eastern MAILING ADDRESS: Joanne Ozug PO Box 219 New York NY 10101 MY FAVORITE VIDEOS: The BEST Chocolate Mug Cake: https://youtu.be/bESX_cKa2-w Homemade Nacho Cheese Sauce: https://youtu.be/O0ISihe4DfE Triple Melon Sorbet Floats: https://youtu.be/hcqMtASkn8U Hot Chocolate from Scratch: https://youtu.be/FYmidBGy8K4 CONNECT WITH ME BEYOND YOUTUBE: Instagram: http://www.instagram.com/fifteenspatulas Facebook: http://www.facebook.com/fifteenspatulas/ Twitter: http://www.twitter.com/fifteenspatulas Website: http://www.fifteenspatulas.com/ Magical 1-Ingredient "Ice Cream" Recipe made with Bananas Ingredients: 4 ripe bananas Assorted mix-ins (optional) like chopped chocolate, cinnamon, honey, peanut butter, etc. Directions: Peel and slice the bananas into thin rounds, then freeze for at least three hours. Place in a blender or food processor and puree completely until no chunks remain, and it's creamy and smooth. Enjoy as is, or mix in any other ingredients you desire. If you want a firmer consistency, freeze for an additional hour. Enjoy! Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Views: 34355 Fifteen Spatulas
4 Easy 3-Ingredient No-Bake Desserts
 
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Here is what you'll need! 4 EASY 3-INGREDIENT NO-BAKE DESSERTS PEANUT BUTTER CUPS Serves 6 INGREDIENTS 3 tablespoons powdered sugar, sifted 1/2 cup smooth peanut butter 1 cup melted chocolate PREPARATION 1. Prepare a cupcake tin with 6 liners. 2. Stir peanut butter and powdered sugar together until smooth. 3. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner. 4. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate. 5. Cover each dollop of peanut butter with more chocolate and smooth out the top. 6. Refrigerate for 1 hour or until chocolate has hardened. 7. Remove peanut butter cups from the liners. 8. Enjoy! STRAWBERRY ICEBOX CAKE Serves 9 INGREDIENTS 5 cups sweetened whipped cream 11-12 large rectangular graham crackers 3 cups strawberries, chopped PREPARATION 1. Spread a thin layer of whipped cream in a square glass baking dish. 2. Layer graham crackers on top, then cover with a layer of whipped cream. 3. Sprinkle ⅓ of the strawberries on top, then layer with cream again. 4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.) 5. Refrigerate for at least 3 hours. 6. Enjoy! CHOCOLATE CEREAL TREATS Serves 9 INGREDIENTS 1 cup candy coated chocolate 2 ½ cups marshmallows 3 cups puffed rice cereal PREPARATION 1. Prepare a square glass baking dish with cooking spray. 2. Melt marshmallows over medium heat in a nonstick pan. Stir every 30 seconds to avoid burning. (TIP! spray your spatula with nonstick cooking spray to make stirring easier.) 3. Once the marshmallows are melted, add in the rice cereal and chocolates. 4. Stir until fully combined. 5. Scoop the mixture into the sprayed baking dish and flatten with a spatula. 6. Cool for 30 minutes, then cut into squares. 7. Enjoy! COOKIES & ICE CREAM PIE Serves 8-10 INGREDIENTS 20 chocolate cookies 1 cup melted chocolate 1.75 quarts ice cream, softened PREPARATION 1. Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed. 2. Pat the cookie crumbs into the bottom of a 9” pie dish. 3. Spread the softened ice cream on top and smooth out. 4. Drizzle the top with melted chocolate. 5. Freeze for 4 hours, or until the ice cream is hardened. 6. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Soul On Tap.aif licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 2782733 Tasty
3 Ingredient Healthy Oat Cookies | Back to School Recipe | Simply Bakings
 
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SUBSCRIBE for more YUMMY DESSERTS: http://bit.ly/1g8nNbG Click here for MORE QUICK & EASY desserts: http://bit.ly/1LGB4S6 Get the complete recipe here: http://bit.ly/2azMDWS ::ENDCARD VIDEOS: Gingersnap Cream Cookie Cups: http://bit.ly/2aXAOrJ How do you like your oats? My favorite are in oat cookies! ::GET THE INGREDIENTS HERE: All Purpose Flour: http://amzn.to/1OWcwN8 Granulated Sugar: http://amzn.to/22Ug6eW Brown Sugar: http://amzn.to/1VXpCt5 Unsweetened Cocoa Powder: http://amzn.to/1OJ12e9 Baking Powder: http://amzn.to/1JDYUnB Baking Soda: http://amzn.to/22Ug9aN Salt: http://amzn.to/1P0MSAE Eggs: http://amzn.to/1IXJKcS Oil: http://amzn.to/1mP431D Vanilla Extract: http://amzn.to/1OJ10mt ::EQUIPMENT:: Canon Camera: http://amzn.to/1pkM4Be 35mm lens: http://amzn.to/1Rjlijg Mic: http://amzn.to/1MNYZXJ ::ITEMS I USE IN MY BAKING VIDEOS:: Mini Cookie Scooper: http://amzn.to/22Uf3Mf Medium Cookie Scooper: http://amzn.to/1UHDkPu Large Scooper: http://amzn.to/1mP2wsh Baking Mat: http://amzn.to/1JDXHfO Baking Sheet: http://amzn.to/1REfaWH Handheld Mixer: http://amzn.to/1PYoPri Kitchen AidMixer (I have the Grey Version): http://amzn.to/1UHDUg0 Anchor Mixing Bowls: http://amzn.to/1PYoVz3 Cooling Rack: http://amzn.to/1PmuaEf Ninja Blender: http://amzn.to/1mOjkQQ ::OTHERS PLACES TO FIND ME:: This is where I post vlogs and random things: http://bit.ly/1peLy2v This is where I get REALLY personal: http://bit.ly/1eUcEuH Follow me on Instagram!: http://bit.ly/12x6viq Let's be friends on Facebook!: http://on.fb.me/17X1h0B Come say hello on Twitter!: http://bit.ly/15Uygz4 See all the pictures I PIN!: http://bit.ly/1khO1u8 SnapChat: SimplyBakings ::INGREDIENTS: ::WHO IS SIMPLY BAKINGS?:: Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages. Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking! THANKS FOR WATCHING and don't forget to comment, I LOVE reading them and I do reply to most of them! :) -Lainey Music By Leon Solanky FTC: I purchased all the items myself and all opinions are my own.
Views: 415868 SimplyBakings
4 Easy 3-Ingredient Dinners
 
01:58
Here is what you'll need! Mac & Cheese Servings: 3-4 INGREDIENTS 5 cups milk 1 lb dry elbow macaroni 2 cups shredded cheddar cheese PREPARATION In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy! Chili-Glazed Salmon Servings: 3 INGREDIENTS 3 4-ounce salmon fillets ½ cup sweet chili sauce ¼ cup chopped scallions PREPARATION Preheat oven to 400°F/200˚C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender. Enjoy! Cajun BBQ Ribs Servings: 2-3 INGREDIENTS 1/2 rack baby back ribs 3 tablespoons Cajun seasoning 1 cup BBQ sauce PREPARATION Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce! Enjoy! Teriyaki Chicken Servings: 2-3 INGREDIENTS 2 pounds chicken thighs, sliced into chunks 1 cup soy sauce ½ cup brown sugar PREPARATION Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS2305_04 licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 2980543 Tasty

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Frying Chicken with these incredients are usually practiced in Cambodia. It doen't take so long time to cook. You spend only around 30 mns then finish. Just try once at home, then tell me, how it tastes like. Thank you!
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Amazing Cooking Style-Frog Recipes-Fried frog in my Village-Traditional food in Cambodia- Children fried frog in their farm
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Hello everyone! Today I have a lot of Rice field crabs,So this video is about Cambodia Style Crabs Recipes - Crab With Spicy Pepper Sauce - Cooking Crab Alive, Please SUBSCRIBE to my channel Kimyee Ros Cooking https://www.youtube.com/channel/UCm38qo2qAsy7k7tml-AuhUw/featured Like and follow me on Facebook : (https://www.facebook.com/KImeeyRos/) Google+ : (https://plus.google.com/+kimyeeros) Twitter : (https://twitter.com/kimyee6) Pinterest : (https://www.pinterest.com/kimyeeRos/) Playlists: 1.Cambodian cooking style http://bit.ly/2mhIrMO 2.Cambodian cake & dessert http://bit.ly/2mEcuRp More Popular Foods 1.Amazing Khmer Food,How to cook fish In Cambodia,Easy home food recipes healthy https://www.youtube.com/watch?v=sO6sVwoorug 2.How to Make Somlor Khteah (សម្លរខ្ទិះ) - Home Food Recipes https://www.youtube.com/watch?v=fXF7oTFlmnk 3.Khmer Noodle Street Food In Asia - Cambodian Traditional Food https://www.youtube.com/watch?v=grAk-aodPX0 4.My Village style Yummy Curry Chicken - Khmer Traditional Food (សម្លការី) - Village style https://www.youtube.com/watch?v=8xSjLfu8uAM 5.Khmer Salty Fish With Pork Recipe - Prahok Kties ( ប្រហុកខ្ទិះ) https://www.youtube.com/watch?v=phQkJNPXkMM 6.Amazing Girl Make Food At Home - Cooking And Recipes Asian Family Food https://www.youtube.com/watch?v=KgtpodctcOs 7.Mix Veg Recipe - Healthy Food Mix Vegetable Soup - Cooking Moringa https://www.youtube.com/watch?v=dOOOptWJp-U 8.How To Cook Bamboo shoots With Small Fishs Recipe / Cambodia Healthy Food 2017 https://www.youtube.com/watch?v=WcdFZdCLP28 9.Cooking And Recipe - Somlor Machu Kreung (សម្លម្ជូរគ្រឿង) - Homemade Food https://www.youtube.com/watch?v=e3jIBsfgs8s 10.Cooking And Recipe - Fried Fish With Ferroniella lucida - Asian Food https://www.youtube.com/watch?v=95WCk950sGU
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Tuna Fish Curry Recipe | Village Style Fish Recipes | Cooking By Street Village Food
 
12:16
Tuna Fish Curry Recipe | Village Style Fish Recipes | Cooking By Street Village Food https://youtu.be/hKNsGHS3fDg Ingredient: Tuna Fish Cooking Oil Black Cumin Red Chili Tomato Onion Chopped Green Chili Onion Paste Garlic Paste Salt Turmeric Powder Red Chili Powder Cumin Powder Black Pepper Powder Coriander Leaf Water Methods of Tuna Fish Curry Recipe: In this video we show recipes of Tuna Fish Curry. Tuna Fish Curry Recipe Use in Tuna Fish, Cooking Oil, Black Cumin, Red Chili, Tomato, Onion Chopped, Green Chili, Onion Paste, Garlic Paste, Salt, Turmeric Powder, Red Chili Powder, Cumin Powder, Black Pepper Powder, Coriander Leaf and Water all well mix Fry and Boil. Tuna Fish Curry Recipe is very Healthy & Tasty. It is a special. You want to be join with us then like, share, Comment & subscriber. Facebook : https://www.facebook.com/shamoli.sarker.336 Twitter : https://twitter.com/stvillagefood1 Google Plus: https://plus.google.com/u/0/b/111276478171397666237/ Please Subscribe My Channel Thank You For Watching Video.
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13:03
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Hunters Chicken Recipe - Chicken Chasseur By the French Cooking Academy
 
10:45
chicken chasseur recipe: the chicken chasseur or (poulet sauté chasseur) is a classic French stew made with sauteed pieces of chicken, serve with a sauce made using a combination of brown chicken stock, tomato sauce, mushrooms, shallots and fresh herbs (tarragon and parsley) . it is best made using a cast iron dutch oven. Goes well with a side of potatoes or quality tagliatelli and a bottle of dry white wine like a Muscadet wine. https://goo.gl/jYrSwx BASE INGREDIENTS 1kg chicken 40grams plain flour 30grams butter FOR THE BROWN CHICKEN STOCK 500grams chicken bones 50grams carrots 50grams yellow onions 500ml veal stock 10grams tomato paste 1clove garlic 1 bouquet garni FOR THE SAUCE 25grams Shallots 100grams mushroom 25ml cognac 50ml white wine 500 ml chicken stock 10 grams butter 1 tablespoon tarragon 1 tablespoon parsley 1 pinch salt 1 pinch pepper You can pair this dish with tagliatelle, rice or boiled potatoes, or potato gratin -------------------------------------- Discuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/ The one and only cast iron dutch oven I use: http://amzn.to/2k7w5K7 My favorite frying pan: http://amzn.to/2k4wIUx Get the printable recipe on the website: https://goo.gl/jYrSwx --------------------------------------- If you enjoy watching the channel and want to support the work I do, this is how you can help: Visit the channel shop page ( link below) and browse for anything you like on amazon. As amazon partners with the channel, If you decide you buy any items using my shop link, a small percentage of that sale will be given back to the channel by Amazon. Making food videos is a costly business and those small contributions are vital for small channels like mine to continue to exist. So if you want to see the channel grow and want me to continue produce more and better videos, anytime you think on buying something on amazon remember that you can if you like use the channel link and greatly help the channel.😁😍 You can access the page here: www.amazon.com/shop/thefrenchcookingacademy ------------------------------------- I have added community translation so if any of you wants to translate in your local language use the link below: http://www.youtube.com/timedtext_video?ref=share&v=8HUlxam6X5Q
Views: 250881 French Cooking Academy
How To Cook 'Sweet And Sour Chicken' |Home Cooking| CFKO | Restaurant style sweet and sour chicken
 
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Ingredients :- chicken 1 kg | 2 tbsp flour | 1 tbsp corn flour | salt pepper | soya sauce 1 tbsp | water | oil to deep fry for sauce :- 1 capsicum | 1 onion | 1 carrot | garlic 1 tbsp | ginger 1 tbsp | 10 green chillies | 15 tbsp ketchup | salt pepper | pinch aginomotto | 1 orange | 1/2 pineapple | water | oil 3 tbsp ⭕️Sweet and sour chicken ⭕️ —For full recipe : go to my instagram / facebook page and DM —INSTAGRAM Link here : https://instagram.com/p/Bh4DYKGn2l9/ —FACEBOOK page : https://www.facebook.com/Cfko12/posts/1641969495896064 —For collaboration and any assistance : khanfaizkhan12@gmail.com ⭕️LIKE SHARE SUBSCRIBE ⭕️
Views: 730730 Chef Faiz Khan Official
Village food Recipe /neymeen curry Recipes -  MEEN /Village Style / Cooking By Village food Recipes
 
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VILLAGE FOOD RECIPES. neymeen curry recipe - MEEN /Village Style / Cooking By Village food Recipes Youtube : https://www.youtube.com/c/VillageFoodRecipes Facebook : https://www.facebook.com/Myvillagefoodrecipes/ Cooking / my village foods / village food recipes Google+ : http://villagefoodchannel.blogspot.in/
Views: 51042 Village Food Recipes

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[Drumstep] - Pegboard Nerds - Pressure Cooker [Monstercat Release]
 
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Nerds by Nature 2016 Spring Tour on Sale NOW at http://www.PegboardNerds.com --- Pick up this track and 19 others on Monstercat 008 - Anniversary! Click here: http://bit.ly/iTunes008 High Quality Download: BEATPORT: http://www.beatport.com/release/pressure-cooker/927787 BANDCAMP: http://music.monstercat.com/track/pressure-cooker Check out the brand new Monstercat website! A lot of hard work was put into it and we're very proud of the product! Visit it at http://monstercat.com/ New videos every Monday / Wednesday / Friday Don't forget to Subscribe! ‪‪‪http://bit.ly/SubscribeToMonstercat‬‬‬ ▼ Follow Monstercat: Snapchat: Monstercat YouTube: http://www.youtube.com/Monstercat Spotify: http://monster.cat/1hGrCWk Facebook: http://facebook.com/Monstercat Twitter: http://twitter.com/Monstercat Instagram: http://instagram.com/monstercatagram Soundcloud: http://soundcloud.com/Monstercat Google+: https://plus.google.com/+Monstercat ▼ Follow Pegboard Nerds Soundcloud: ‪http://www.soundcloud.com/pegboardnerds‬ Facebook: ‪http://www.facebook.com/PegboardNerds‬ Twitter: http://www.twitter.com/PegboardNerds Youtube: http://www.youtube.com/PegboardNerds Bookings & Management : http://www.zooproduction.dk ▼ Want some new Merchandise? http://monster.cat/MonstercatShop Monstercat 017 - Ascension is now available! Support your favourite rising Monstercat artists with a purchase here: http://www.monstercat.com/ascension/ / ----------------------------------- Want to use this song in your own videos? Please go to: http://monster.cat/YouTube_License
Views: 6309665 Monstercat: Uncaged
Power Pressure Cooker XL - Step by step instructions
 
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Step by step instructions on how to use the Power Pressure Cooker XL. For more recipes and instructional videos check out: http://www.erictheiss.com or http://www.powerpressurecooker.com/ Click link to watch how to make braised chicken in the PPXL http://youtu.be/s8ZolY0uPqM Carbonara in the PPXL: http://youtu.be/XzSmlnWCdw0 Pasta & Clams: https://youtu.be/lNdrbpYnfKQ Power Pressure Cooker Pot Roast 2 TBS olive oil 3.5 lbs of chuck roast 1.5 cups wild mushrooms sliced 1.5 cups large chopped potatoes 1.5 cup carrots, large chopped 1.5 cup onions, chopped 1 cup celery, chopped 1 TBS soy sauce 1 TBS steak sauce 1TBS Worcestershire sauce 2 TBS apple cider vinegar 1/4 cup tomato paste 1/3 cup dry red wine 2 TBS garlic, chopped finely 1 TBS tomato paste 1/2 tsp cumin 1 tsp thyme 1/2 tsp rosemary 1/2 tsp dry mustard powder 1/2 tsp coarse ground pepper 1 TBS butter (optional) 1/8 cup heavy cream (optional) 1 tsp orange rind (optional) 1/4 cup chopped parsley (optional) Salt to taste Instructions using Power Pressure Cooker XL: 1. Take lid off the pressure cooker and plug it in. 2. Press the chicken/meat button once and press the cook time selector once which puts the cooker at 40 minutes. 3. The screen will go from all zero’s to flashing lights. The flashing lights mean it is now in browning/heat up mode. Let it heat up for about a couple of minutes, then add 2 TBS olive oil. 4. Generously salt and pepper the meat and place it into the hot oil to sear. Sear all sides for a few minutes until nicely browned. Set the meat aside. 5. Add the wine first, then the onion, celery, carrots and garlic. Let simmer for a couple of minutes. 6. Put the meat back in and add all remaining ingredients. 7. Put the lid on, making sure it is on fully and that the vent is on “pressure” and not “steam.” 8. Now you get to relax while the Power Pressure Cooker builds pressure and starts counting down once it is fully up to pressure. 9. Your pressure cooker will automatically turn to a warming mode when the timer is finished counting down. Now you can release the pressure by turning the valve to the “steam” icon. The pressure will release rapidly and in a minute or two, the lid will be able to be opened. 10. Optional section: I like to reduce the sauce for a more concentrated flavor but you certainly don’t have to! Stir in the butter and cream then some orange rind. Throw some parsley in at the very last minute. You can add a slurry if you want a thicker sauce as well. All totally optional.
Views: 2348010 Justin Donnelly
Pressure Cooker | Short Film | Shortlist JioFilmFare 2018 | Pallavi Joshi | By Heena Dsouza
 
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Vote for us @ https://www.filmfare.com/awards/short-films-2018/finalists/pressure-cooker/3025 In the India of 1990's, which hadn't yet opened up to the glitter of free market and unimaginable choices, monotony had a flavour attached to it, which was crafted with utmost care and attention over the years. What happens when a lonely home maker from middle class Mumbai starts getting a taste of novelty, through a metaphorical new automatic pressure cooker and the attraction from a younger man. Will she be able to allow new commodities to enter the floodgates of her world? Pressure Cooker is an effort to look at the changing modernising worlds of commodity and sexuality in an era where change of anything, especially of a kitchen appliance was a deeply emotional issue, from the eyes of a middle aged Mumbai woman. SUBSCRIBE TO OUR CHANNEL http://www.youtube.com/subscription_c... LIKE US ON FACEBOOK https://www.facebook.com/humaramovie FOLLOW US ON TWITTER https://twitter.com/humaramovie
Views: 850261 humaramovie
Why Chefs Love Pressure Cookers
 
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We at America's Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring. Featured chefs: Jody Adams (Porto, Saloniki, Trade) Dante de Magistris (il Casale, Restaurant Dante) Mary Dumont (Cultivar) Tony Maws (Craigie on Main, Kirkland Tap & Trotter) Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: http://amzn.to/Uqkz5a America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen
Views: 851033 America's Test Kitchen
How does a Pressure Cooker Work? | Mocomi Kids
 
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http://mocomi.com/ presents: How does a pressure cooker work? The laws of Physics apply to our everyday activities, even cooking food. Watch this animated video explaining how a pressure cooker works to cook our food faster. Steam and Pressure are 2 very important things happening inside the chamber of a pressure cooker. A pressure cooker is made up of a pot, a lid which fits precisely on the pot with a locking mechanism; a rubber ring that goes between the lid and the pot so that no air can escape; a valve on top of the lid with a release whistle There are 2 extremely important parts in all pressure cookers. The rubber ring that goes between the pot and the lid ensures that no air escapes from inside the container; if it did then the pressure would not be able to build up. The valve on the top is a safety measure that makes sure the pressure does not build up to dangerous levels inside the pot. This could lead to a potentially dangerous explosion. It is designed to allow some of the steam to escape after the pressure inside reaches a certain point. And with that startling whistle we know how much the food has been cooked. To read the full article on how a pressure cooker works, read: http://mocomi.com/how-does-a-pressure-cooker-work/ For more fun learning physics articles and videos go to: http://mocomi.com/learn/science/physics/ Follow Mocomi Kids - Top educational website for kids, on Facebook https://www.facebook.com/mocomikids/ on Twitter https://twitter.com/MocomiKids on Pinterest https://www.pinterest.com/mocomikids/ on Google+ https://plus.google.com/+mocomikids/ on LinkedIn https://www.linkedin.com/company/mocomi-kids
Views: 588803 MocomiKids
4 Pressure Cooker Chickens Reviewing 4 Pressure Cookers
 
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Cooking 4 Whole Chickens in FOUR Pressure Cookers at the same time. Pressure Cookers from Target. http://goto.target.com/c/416600/81938/2092?u=https%3A%2F%2Fwww.target.com%2Fs%3FsearchTerm%3Dpressure%2Bcooker%23category%3D0%257CAll%257Cmatchallpartial%257Call%2Bcategories%26lnk%3Dsnav_ta_pressure%2Bcooker_s Affiliate link. Get yourself a HotLogic Mini. Use Discount Code RickM http://www.hotlogicmini.com/#_a_RickM Chipotle, Garlic Butter, Lemon Pepper and Honey BarBeQue Flavors! Instant Pot, Cuisinart, Elite Platinum and Cook's Essentials Cook's Essentials 4 Qt. Digital Pressure Cooker Send Mail To: Rick Mammana P.O. Box 4302 Easton, PA 18043 Subscribe if you like. http://www.youtube.com/subscription_center?add_user=shopatnite This post contains affiliate links, which means I receive a commission if you make a purchase using the link.
Views: 485229 Rick Mammana
Equipment Review: Best Stovetop Pressure Cookers & Our Testing Winner and Best Buy
 
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Our winning stovetop pressure cooker: http://amzn.to/1gU8hQO Our best buy stovetop pressure cooker: http://amzn.to/1fGHaTR Our cookbook, Pressure Cooker Perfection: http://amzn.to/Uqkz5a Read our review on stovetop pressure cookers: http://cooks.io/1MX9N1Y Read our review on electric pressure cookers: http://cooks.io/1MX9LXN A pressure cooker is a modern kitchen's best-kept secret. America's Test Kitchen testing senior editor Lisa McManus explains what to look for when buying a pressure cooker, and reveals which models performed best in our testings. We tested 8 stovetop pressure cookers to find the best one: Fissler Vitaquick 8½-Quart Pressure Cooker Fagor Duo 8-Quart Stainless Steel Pressure Cooker Presto 8-Quart Stainless Steel Pressure Cooker Tramontina 8-Quart Heavy-Duty Pressure Cooker Kuhn Rikon Duromatic 8½-Quart Stockpot Pressure Cooker Fagor Futuro 6-Quart Pressure Cooker Magefesa Practika Plus Stainless Steel 8-Quart Super Fast Pressure Cooker WMF Perfect Plus 8½-Quart Pressure Cooker America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen
Views: 823054 America's Test Kitchen
Pressure Cookers: "Food For Thought" ~ 1949 Pressure Cooking Institute; Spring Byington
 
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Kitchen, Dining, Appliances... playlist: https://www.youtube.com/playlist?list=PLDF09C81F8B179D80 more at http://quickfound.net "Entertaining and instructive demonstration of pressure cooking by Spring Byington." Produced by Dudley Pictures Corporation. Public domain film from the Library of Congress Prelinger Archives, slightly cropped to remove uneven edges, with the aspect ratio corrected, and one-pass brightness-contrast-color correction & mild video noise reduction applied. The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and/or equalization (the resulting sound, though not perfect, is far less noisy than the original). http://creativecommons.org/licenses/by-sa/3.0/ https://en.wikipedia.org/wiki/Pressure_cooking Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. As pressure cooking cooks food faster than conventional cooking methods, it saves energy. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be safely opened. Pressure cooking can be used for quick simulation of the effects of long braising. Almost any food which can be cooked in steam or water-based liquids can be cooked in a pressure cooker... History In 1679, the French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water's boiling point, thus cooking food much more quickly. In 1681, Papin presented his invention to the Royal Society of London, but the Society's members treated his invention as a scientific study. They granted him permission to become a member of the Society afterwards. In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron. In 1918, Spain granted a patent for the pressure cooker to Jose Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally "express cooking pot", under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1924, the first pressure cooking pot recipe book was published, written by José Alix and titled "360 fórmulas de cocina Para guisar con la 'olla expres'", or 360 recipes for cooking with a pressure cooker. In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer's pressure cooker was the first one designed for home use, and its success led to competition among American and European manufacturers.[3] At the 1939 New York World's Fair, National Presto Industries, which was then known as the "National Pressure Cooker Company", introduced its own pressure cooker. Variants An autoclave is a type of pressure cooker used by laboratories and hospitals to sterilize equipment. In the food industry, pressure cookers are often referred to as retorts or canning retorts. Large pressure cookers are often called pressure canners in the United States, because of their capacity to hold jars used in canning. Pressure canners are specifically designed for home canning, whereas ordinary pressure cookers are not recommended for canning due to the risk of botulism poisoning, because pressure canners hold heat and pressure for much longer than ordinary pressure cookers; these factors are a critical part of the total processing time required to destroy harmful microbes. Pressure fryers are used for deep fat frying under pressure, because ordinary pressure cookers are not suitable for pressure frying... Pressure cookers are typically made of aluminum (aluminium) or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized, but all are unsuitable for the dishwasher. They are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers. Higher-quality stainless steel pressure cookers are made with heavy, three-layer, or copper-clad bottoms (heat spreader) for uniform heating because stainless steel has lower thermal conductivity.
Views: 102310 Jeff Quitney
Frozen Chicken in the Instant Pot Duo Mini Pressure Cooker
 
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How to cook frozen chicken in your pressure cooker instant pot duo mini 3 quart. I am moving my instant pot cooking videos to here: https://www.youtube.com/channel/UCKWRflL6ALDkdrHYcY6oOfw
Views: 36211 Cooking Alone
How to Use a Pressure Cooker
 
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David's Recipes - Pressure Cooker 101. Have questions about using a pressure cooker? Curious about how a pressure cooker works? David Venable shows you how to use a pressure cooker, while giving you his recipe for Pressure Cooker Beef and Rice. Shop Pressure Cookers: http://qvc.co/ShopPressureCookers Probably the number one reason that people don't pressure cook is because they're afraid of pressure cookers. But today's electric, digital pressure cookers, are nothing like the pressure cookers that our moms and grandmothers used. The new digital electric models are super safe. Loaded with safety back-ups, they're incredibly easy to clean and they don't make a mess in your kitchen. So, how does a pressure cooker work? It's really quite simple. It allows steam to build up inside the pressure cooker, and cook the food more quickly. It also takes all the spices and all the ingredients you put inside and force it into the food, so every single bite is not only fork tender, but also incredibly flavorful. Now today, we're going to be making my pressure cooker beef and rice. And this recipe can be found under David's Recipes on QVC.com. What we're first going to do is set the browning feature. What's important to know about a pressure cooker is that this works and behaves just like a skillet before it turns into a pressure cooker. I can actually brown the stewing beef. One of the nice things about using a pressure cooker is that you can use a lesser cut of meat. Now my recipe calls for stewing beef and if you prepare this traditionally, it can be really tough and stringy, but when you cook it under pressure, it becomes fork tender and really flavorful. While it's important to add some water to a pressure cooker, you don't have to add a lot of water because remember that the foods that you're cooking will release some of their own natural juices. But it is always a good idea to add liquid like a zesty tomato juice. If your recipe calls for vegetables in the pressure cooker, remember that vegetables do not need to cook very long and some don't belong in the pressure cooker at all. Softer vegetables like asparagus and green beans should never go in the pressure cooker because they'll only turn to mush. The rest of your vegetables should only be cooked a few minutes. Probably no more than fifteen minutes maximum. Now if you don't have fresh vegetables on hand, you can use frozen. It's important to remember if you're using the frozen, you need to allow a little extra cooking time and add a little less liquid because those frozen vegetables will give off more water. Let's talk more about safety. These digital, electric pressure cookers have many back-up safety features. In fact, there's no way to open this lid until I release the pressure. That process is very easily done, just by flipping one switch. The next step is to cook the rice. And rice will cook incredibly fast in the pressure cooker and we're going to use left-over liquids to make sure that it cooks beautifully and that it absorbs all that flavor. Another good idea, is to add a little cooking oil. This also will help keep that starch down and make sure that the rice doesn't foam. The best thing to remember while cooking rice is the ratio, one cup of rice to one and a quarter cup of water. It's also important to remember that when you are finished with the cooking cycles, let the pressure cooker release naturally so you don't get any foaming in the valves and it all comes out beautifully and clean. So, with a little pre-planning and prep work, you'll be safely pressure cooking in no time. And once you learn these simple tricks, your food will come out quickly and the flavor will be fantastic.
Views: 664692 QVCtv
Ribs - Fall off the Bone - with Instant Pot Pressure Cooker
 
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These are fall of the bone babyback ribs braised in apple juice and apple cider vinegar. They are absolutely amazing. You should try them !!! Please visit: greatchow.wordpress.com tasty recipes and videos. Twitter: @greatchowjay If you want to Skip Me Talking - Cooking Demo Starts at 2:10 -***** This one of my first Videos and wanted it to be thorough so new users can see the cooking and operation of Instant Pot simultaneously. ********* Full Rib Blog With Recipe, Direction and Pics: https://greatchow.wordpress.com/2015/03/31/bbq-ribs-the-greatest-fall-of-the-bone-braised-baby-back-ribs/ ULTIMATE RIBS video is out now - Rubbed, Pressure Cooked (Steamed), Re-Rubbed, Grilled and Glazed !!! https://youtu.be/1s0aoryKu6k My Amazing Shrimp and Crab Seafood Boil ! Don't Miss This! Just the Video: https://youtu.be/VZ0R66OfzwM My Blog Entry with Recipe, Directions, Pics and Video: https://greatchow.wordpress.com/2015/07/30/seafood-boil-jumbo-shrimp-crab-legs-sweet-sausage-corn-on-the-cob-and-red-potatoes-its-amazing/ Ultimate Ribs - Recipe and Directions, Pictures and Video: https://greatchow.wordpress.com/2015/07/06/the-ultimate-bbq-spareribs-rubbed-pressure-cooked-grilled-and-glazed/ My Braised Pulled Pork in the Instant Pot Pressure Cooker Video is NOW RELEASED !!! https://www.youtube.com/watch?v=aoAzF8fiA2w Find My Full Braised Pulled Pork Blog with Amazing Recipes and Pics HERE: https://greatchow.wordpress.com/2015/06/06/pulled-pork-the-greatest-braised-pulled-pork-special-edition/ For my Full Instant Pot Walkthrough and Review click here: https://www.youtube.com/watch?v=ObZXyc2pyao
Views: 1130067 Great Chow
Instant Pot (Pressure Cooker) Crispy Potatoes
 
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Use an Instant Pot to par-cook potatoes and then you can make Crispy Potatoes with golden exteriors and fluffy interiors in no time flat! Get the step-by-step recipe here: http://nom.gy/IPtaters Subscribe to my newsletter for recipes & tips: http://nom.gy/nnpnews Get my New York Times best-selling cookbook, Ready or Not!, for over 150+ recipes like this! ‪http://nomnompaleo.com/readyornotcook... Follow me on Instagram: https://www.instagram.com/nomnompaleo/ Like me on Facebook: ‪http://www.facebook.com/nomnompaleo‬‬ Follow on Pinterest: ‪https://pinterest.com/nomnompaleo/‬‬ Follow on Twitter: ‪https://twitter.com/nomnompaleo‬‬ Check out our Website: https://nomnompaleo.com And subscribe to my YouTube Channel! ‪‪https://www.youtube.com/user/nomnompaleo‬‬
Views: 1209 Michelle Tam
HOW TO USE PRESSURE COOKER
 
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http://jamaicandinners.com HOW TO USE PRESSURE COOKER
Views: 509766 MiQuel M. Samuels

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J. Kenji Lopez-Alt: "The Food Lab" | Food at Google
 
57:35
J. Kenji López-Alt is the Managing Culinary Director of Serious Eats and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. He is an MIT grad, a restaurant-trained chef and a former Editor at Cook's Illustrated magazine. He has earned a fanatical following for his blog by demystifying cooking techniques like sous vide (his version involves a plastic cooler). His new book, The Food Lab: Better Home Cooking Through Science, will be available for purchase and signing. Moderated by Food Services Manager Jenna Taylor
Views: 56569 Talks at Google
The Food Lab: How to Roast the Best Potatoes of Your Life
 
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Read up on the full details here: http://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html This year, I decided to reexamine my potato-roasting method from the ground up with the idea of completely maximizing that crisp-to-creamy contrast in each chunk of potato, testing and retesting every variable, from cut size to potato type to boiling and roasting methods. The result is this recipe, which I firmly and un-humbly believe will deliver the greatest roast potatoes you've ever tasted: incredibly crisp and crunchy on the outside, with centers that are creamy and packed with potato flavor. I dare you to make them and not love them. I double-dare you. WHY THIS RECIPE WORKS: - Large chunks of potato maximize the contrast between exterior and interior. - Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. - Infusing the oil with garlic and herbs gives the potato crust extra flavor. NOTES Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths. INGREDIENTS Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note above) 5 tablespoons (60ml) extra-virgin olive oil, duck fat, or beef fat Small handful picked rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced DIRECTIONS 1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. 3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly until a thick layer of mashed potato–like paste has built up on the potato chunks. 4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. 5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Views: 137820 J. Kenji López-Alt
The Food Lab: How To Poach Eggs
 
03:07
Perfect poached eggs are not easy to make. But we've got a few tricks up our sleeves that'll have you poaching like a pro every single time. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz 2nd Camera: Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross SFX: freesfx.co.uk Original post here: http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html
Views: 833300 SeriousEats
The Food Lab: How To Cook Steak In A Cooler
 
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Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz Doodles by Robyn Lee Music by Danny Ross Production Assistance by Linnea Zielinski
Views: 308491 SeriousEats
The Food Lab
 
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JOIN OUR INDIEGOGO CAMPAIGN! http://igg.me/at/foodlab What if you could EAT SCIENCE? Well, good news ... you CAN! Let us show you the menu! The Food Lab is a six-episode series based on the explosively popular column by J. Kenji López-Alt at Serious Eats, the internet home of all things delicious. Kenji is joined on the show by intrepid video journalist and food enthusiast Katie Quinn. Together, Kenji and Katie explore and explain the sometimes complicated scientific principles behind everyday cooking—and how you can use science to cook better (and eat better). For example, why are there so many hurtful myths about properly cooking steak? Do you know how many emulsions you ate this week? Is there anything more complicated than cookie chemistry? And just what the heck is the Maillard reaction? But more than just learning fun facts, you'll leave each episode of the Food Lab armed with useful techniques and tips for improving your eating, your way. Once you get the science, cook up your own new ideas. And you can even eat the failed experiments! Well, most of the time ... Join our Indiegogo campaign to help fund the show and glitz up the final product! http://igg.me/at/foodlab Episodes will be released in pairs, starting in July 2015, and climaxing in September with the release of The Food Lab book from WW Norton.
Views: 6591 SeriousEats
How to Make Dan Dan Noodles
 
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This recipe is excerpted from my upcoming book, a follow up to my 2015 book The Food Lab. You can find more info and stay up-to-date on its release at kenjilopezalt.com Dan dan noodles are a classic Sichuan dish of noodles tossed in a spicy and numbing chili sauce with ground pork. It's incredibly simple to make, even if you don't have access to fresh Chinese noodles (just cook dried pasta in water with about 1/4 teaspoon of baking soda per quart and it'll give the pasta the flavor and bouncy texture of Chinese wheat noodles!). Some of the ingredients can be a little tough to find in western supermarkets, but all of them last a long time in the fridge (like, months or years), so just grab some on a trip to the Asian market, or order them online. Pickled mustard root: https://www.amazon.com/WuJiang-Preserved-Mustard-Stems-Shredded/dp/B01MU55QLK/?tag=kenjilopezalt-20 Roasted chili oil (or use homemade recipe below): https://www.amazon.com/Spicy-Chili-Crisp-Oil-Sauce/dp/B00G8WQQZ2/?tag=kenjilopezalt-20 Chinkiang vinegar: https://www.amazon.com/Gold-Plum-Chinkiang-Vinegar-18-6/dp/B00BUIKGU0/?tag=kenjilopezalt-20 Recipes: Note: For best results, use fresh Chinese lo mein-style noodles. If they are unavailable, you can use fresh or dried pasta such as spaghetti or even tagliatelle. For a bouncier texture and flavor that emulates Chinese noodles, add 1/4 teaspoon of baking soda per quart of water when cooking the pasta. Serves 4 to 6 as an appetizer or as part of a larger meal For the Pork: 2 tablespoons (30ml) vegetable oil 6 ounces (120g) ground or finely chopped pork 1 teaspoon ground Sichuan peppercorns 2 cloves garlic, minced 1/2-inch knob ginger, minced 2 ounces (about ¼ cup) minced preserved mustard root or stem (ya cai or zha cai, see note) For the Sauce: 1 tablespoon (15ml) soy sauce 2 tablespoons (30ml) Chinkiang vinegar 1 to 2 tablespoons (15 to 30ml) store-bought or homemade roasted chili oil To Serve: 1 pound fresh Chinese noodles (see note) 4 to 5 thinly sliced scallions 1. For the Pork: Rub a thin film of oil into the bottom of a wok using a paper towel. Heat the wok over high heat until smoking. Add the remaining oil, the pork, and the Sichuan peppercorns. Cook, stirring and tossing and using a spatula to break up the pork until it is no longer pink, about 1 minute. Continue cooking until the pork starts to brown slightly, about 1 minute longer. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the preserved mustard root and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a bowl and set aside. 2. Bring a large pot of salted water to a boil. Pour soy sauce, vinegar, and chili oil in the bottom of a large serving bowl. 3. When the water is boiling, add the noodles and cook according to the package directions until barely cooked through, just a couple minutes. Use a ladle to transfer about ¾ cup of boiling water from the noodle pot to the serving bowl. 4. Drain the noodles and transfer them to the bowl. Spoon the pork mixture on top and garnish with scallions. Serve immediately, tossing the noodles in the sauce at the table before serving. MIXED ROASTED CHILI OIL 2 ounces mixed dried chilies, such as arbol, Sichuan, pasilla, California, and ancho 1 ½ cups neutral oil such as canola, vegetable, or safflower 2 (1/4-inch) slices fresh ginger 1 tablespoon Sichuan peppercorns (optional) 2 tablespoons sesame seeds (optional) 1. Place the chilies on a microwave-safe plate and microwave on high power at 15 second intervals and hot, pliant, and toasty-smelling. Depending on the power of your microwave this can take between 45 seconds and up to a few minutes. Do not let the chilies smoke or burn. Alternatively, toast the chilies on a rimmed baking sheet in a 375°F (200°C) oven until toasty-smelling, about 3 minutes. 2. Using a pair of kitchen shears, trim the stems, ribs, and seeds from the chilies and discard. 3. Transfer the chilies to a blender or food processor and add 1 cup of oil. Pulse until the chilies are finely chopped (you can leave them chunkier for more texture, or chop them very fine for more intense flavor and heat). 4. Transfer oil/chili mixture to a small saucepan. Add remaining oil, ginger, Sichuan peppercorns (if using), and sesame seeds (if using). Set over medium heat and cook, stirring the pot frequently, until the mixture is gently sizzling. Remove from heat and let cool completely. Transfer to a mason jar. Tightly sealed in the refrigerator or a cool, dark cabinet, the chili oil should keep for several months.
Views: 272297 J. Kenji López-Alt
The Food Lab's BLT Manifesto
 
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Follow The Food Lab's rules for making the best BLTs. Follow them well and find your lunch. Full Article: http://www.seriouseats.com/2016/08/blt-manifesto-how-to-make-best-bacon-lettuce-tomato-sandwich.html Here's how to make homemade 2-Minute Mayonnaise: https://www.youtube.com/watch?v=uMzcrTRn3Zs RECIPE NOTE: This recipe can easily be scaled up. To cook bacon for a larger crowd, preheat the oven to 400°F. Lay bacon strips on a rimmed baking sheet lined with parchment paper, top with a second sheet of parchment paper, and place a second tray on top to keep the bacon flat while baking. Transfer the sandwiched bacon slices to the oven, and bake until well-rendered and crisp, 20 to 25 minutes. Reserve the bacon drippings, and brush onto slices of bread before toasting in the toaster or on a griddle. INGREDIENTS: 3 strips thick-cut, naturally cured bacon (see note above) 2 slices high-quality sandwich bread, such as shokupan 2 tablespoons (30ml) homemade or store-bought mayonnaise (see note above) 1 1/2 cups finely shredded iceberg lettuce (see note above) 4 thick slices ripe tomato (see note above) Coarse sea salt, such as fleur de sel or Maldon Freshly ground black pepper DIRECTIONS: 1. Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside. 2. Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side. 3. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on one piece of bread and sprinkle generously with coarse salt and freshly ground pepper. 4. Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half-slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately. Music: Bensound.com
Views: 110424 SeriousEats
The Food Lab: How To Make 1-Minute Hollandaise
 
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Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to do it at home that requires no whisking, is completely foolproof, and produces a hollandaise that's indistinguishable from one made using traditional methods. Watch the video to see how it's done. Written by J. Kenji Lopez-Alt Directed by Jessica Leibowitz Production Assistants: Linnea Zieglinski & Renata Yagolnitzer Doodles: Robyn Lee Music: Danny Ross Original post here: http://www.seriouseats.com/2013/04/video-foolproof-hollandaise-in-2-minutes.html
Views: 880190 SeriousEats
The Food Lab: How to Make Mayonnaise in Two Minutes or Less
 
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Here's a super-simple method for making mayonnaise in under two minutes with the help of an immersion blender. Full recipe here: http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html INGREDIENTS 1 whole egg 1 tablespoon lemon juice (from 1/2 a lemon) 1 teaspoon dijon mustard 1 medium clove garlic, minced 1 cup vegetable or canola oil Kosher salt DIRECTIONS 1. Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting. 2. Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks. WHAT IF MY MAYO DOESN'T WORK? So I called this "foolproof," but really, it ought to be called "fool-resistant," because even the most bulletproof technique fails now and again. Some people have reported that the mayonnaise never comes together when blending. The number one problem I've discovered is using the wrong jar. It is imperative that the jar be just slightly larger than the head of the immersion blender, as the egg/lemon mixture must be in contact with the blades of the blender before you switch it on for this to work. The head of the blender must be firmly planted against the bottom of the jar until the mayonnaise starts to come together. If you can't find a jar the right size, the other option is to double the recipe in order to increase the starting volume of the egg/lemon mixture. Finally, if your mayonnaise is watery, that means it has not emulsified properly, and no amount of additional blending is going to fix that. Your best bet is to let the mixture settle and separate, then try again. Music: Bensound.com
Views: 49803 J. Kenji López-Alt
Pressure Cooker Mushroom Risotto
 
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More details here: http://www.seriouseats.com/recipes/2014/12/pressure-cooker-mushroom-risotto-recipe.html The pressure cooker is the fastest and most reliable way to cook perfect risotto. This version comes out creamy and intensely flavored with fresh mushrooms and dried porcini. A touch of miso paste gives it savory depth. WHY IT WORKS - Creamy, flavor-packed mushroom risotto, without the constant stirring. - We get intense mushroom flavor by using a combination of well-browned fresh mushrooms, dried porcini, and stock infused with mushroom trimmings. - The pressure cooker produces perfectly cooked creamy risotto in just a few minutes, with no stirring. A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms. NOTES: I like to add a splash of heavy cream to my risotto just before serving—it adds a velvety creaminess and smooths out all the flavors. Some folks prefer the stronger flavor of cream-free risotto. Taste before adding the cream if you are unsure. To Cook Without a Pressure Cooker: Follow recipe through the end of step 4, using a large Dutch oven instead of a pressure cooker. Strain the broth through a fine-mesh strainer into the Dutch oven and add 2 more cups of broth. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until most of the liquid is absorbed and the rice is almost cooked through, about 30 minutes. Stir in 1 to 2 more cups of broth to adjust consistency and continue with step 6. INGREDIENTS 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock 1 ounce (30g) dried porcini mushrooms (optional) 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved 4 tablespoons (60ml) extra-virgin olive oil 4 tablespoons (50g) unsalted butter Kosher salt and freshly ground black pepper 1 medium yellow onion, finely chopped (about 6 ounces; 170g) 2 medium cloves garlic, finely minced 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano 2 teaspoons (10ml) soy sauce 1 tablespoon (15ml) light miso paste 3/4 cup (175ml) dry white wine 1/4 cup (60ml) heavy cream (optional; see note) 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives DIRECTIONS 1. Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer porcini to a cutting board and roughly chop. Add fresh mushroom scraps to container with porcini-infused stock and set aside. 2. Heat olive oil and butter in the base of a pressure cooker over high heat, swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes. 3. Add onion, garlic, and chopped porcini (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and butty in the center.) Stir in soy sauce and miso paste until evenly incorporated. 4. Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes. 5. Pour stock into pot through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric. 6. Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop. Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.
Views: 30758 J. Kenji López-Alt
The Food Lab: 3-Ingredient, 10-Minute Macaroni and Cheese
 
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This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. Not only that, but all three ingredients are staples, with shelf lives of weeks or months, which means that a simple lunch is always on hand. Read more and get the recipe: http://www.seriouseats.com/2017/01/the-food-lab-3-ingredient-fast-easy-stovetop-macaroni-and-cheese.html?utm_source=yt&utm_campaign=jan17
Views: 45630 SeriousEats
The Food Lab: Soft Tofu Soup
 
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Watch J. Kenji Lopez-Alt break down soft tofu soup, as seen at one of his favorite Korean restaurants in Fort Lee, New Jersey. Guest-starring The Girl Who Ate Everything (Robyn Lee). Original post here: Video: Jessica Leibowitz Music: Kevin MacLeod
Views: 19281 SeriousEats
The Food Lab: How to Make Pan-Fried Salmon Fillets With Crispy Skin
 
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Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct heat of the pan. Get the full recipe: http://www.seriouseats.com/2017/01/how-to-pan-fry-salmon-fillets.html
Views: 92492 SeriousEats

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