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Videos like this “Pixar-Style Ratatouille”
Rare Kobe Beef in Tokyo - Japanese Food Teppanyaki
 
11:56
Highest grade Kobe Beef (A5) in Tokyo, Japan. Side dishes: tiger shrimp, scallops, fish and vegetables. - Skillful/smooth chef, nice scenery, rare and unrested Kobe Wagyu beef.
Views: 5036794 Aden Films
Kids Try 100 Years of the Most Expensive Foods | Bon Appétit
 
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In this episode of "Kids Try Food", the kids try 100 years of expensive foods. Let's see how kids eat and react to raw oysters, frog legs provençale, shrimp cocktail, lobster thermidor, beef wellington with Madeira truffle sauce, truffled tagliatelle with truffle butter and shaved truffles, caviar and egg, seared foie gras with cherry gastrique, Barclay prime wagyu cheesesteak with yellow label Veuve Clicquot, Manila Social Club 24K golden Cristal Ube donut. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Kids Try 100 Years of the Most Expensive Foods | Bon Appétit
Views: 9025507 Bon Appétit
Gordon Ramsay's Scrambled Eggs
 
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Gordon Ramsay, one of the world's most celebrated chefs, invites you to learn his tricks with Cook with Me, the wild-mannered chef's new app, presented exclusively twice a week in The Daily. The Scottish-born and English-raised chef Ramsay opened his first restaurant at age 31 in London's Chelsea neighborhood. The eponymous restaurant was awarded three Michelin stars within its first three years. Ramsay went on to open some of London's most famous restaurants, including the Savoy Grill and Petrus. In 2003 he went international, expanding in urban destinations from Tokyo to New York to Los Angeles. Now Ramsay's bringing the heat directly to your iPad. Try Cook with Me via The Daily.
Views: 31532045 WatchTheDaily
$3 Ramen Vs. $79 Ramen • Japan
 
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“Worth It is in Japan taking on the most requested dish: Ramen!” Food lovers Steven Lim and Andrew, along with their cameraman Adam, embark on the ultimate food adventure in BuzzFeed’s hit series, Worth It, trying delicious foods at three price points: affordable, middle tier, and luxury. At the end of the episode, the gang decides which item is the most “worth it” at its given price. Check out more awesome videos at BuzzFeedVideo! https://bit.ly/YTbuzzfeedvideo https://bit.ly/YTbuzzfeedblue1 https://bit.ly/YTbuzzfeedviolet GET MORE BUZZFEED: https://www.buzzfeed.com https://www.buzzfeed.com/videos https://www.youtube.com/buzzfeedvideo https://www.youtube.com/boldly https://www.youtube.com/buzzfeedblue https://www.youtube.com/buzzfeedviolet https://www.youtube.com/perolike https://www.youtube.com/ladylike BuzzFeedVideo BuzzFeed Motion Picture’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! Credits: https://www.buzzfeed.com/bfmp/videos/31519 MUSIC Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Monkey Funk_30Edit Audio Extracted_32.mov Licensed via Warner Chappell Production Music Inc. Genesis_Main Audio Extracted Licensed via Warner Chappell Production Music Inc. Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com) EXTERNAL CREDITS Onishi www.tsuta.com/
Views: 19174674 BuzzFeedVideo
How to Make Shanghai Soup Dumplings, with Andrea Nguyen
 
06:01
Make Shanghai Soup Dumplings (xiao long bao) at home with this amazing recipe from dumpling expert Andrea Nguyen. chfstps.co/29bF4ll You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Views: 603082 ChefSteps
Fine Dining with Bean | Funny Clips | Mr. Bean Official
 
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Have dinner with Mr Bean. Stay tuned: https://www.youtube.com/channel/UCkAGrHCLFmlK3H2kd6isipg?sub_confirmation=1 Welcome to the official Mr Bean Channel. Here you will find all of your favourite Mr Bean moments from the classic series with Rowan Atkinson and his new animated adventures. Make sure to subscribe and never miss a Full Episode of Mr Bean, or Mr Bean Compilations and clips as well as originals including Mr Bean Comics. To find out more about Mr Bean visit: Mr Bean on Facebook http://www.facebook.com/mrbean Follow us on Twitter http://www.twitter.com/mrbean More Mr. Bean https://www.youtube.com/playlist?list=PLC1EDzqtkrh_Zj67UUTZZmRfrgqwyZNlW
Views: 19147626 Mr Bean
How to make... One Pan Pasta!
 
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SUBSCRIBE for more recipes: http://bit.ly/SUBSCRIBEDonal A brilliantly simple pasta dish inspired by American food writer and domestic goddess Martha Stewart which sees both pasta and sauce all cooked in the one pan resulting in perfectly al dente spaghetti wrapped in a silky tomato sauce. Add 100g of spinach for extra greenery. Check out the recipe: http://www.donalskehan.com/recipes/marthas-one-pan-pasta/ Follow me on SnapChat: DonalSkehan Order my new cookbook FRESH: http://bit.ly/donalFRESH Follow me on Twitter: http://www.twitter.com/donalskehan Like my Facebook page: http://www.facebook.com/donalskehan Follow me on Instagram: http://www.instagram.com/donalskehan Follow me on Pinterest: http://www.pinterest.com/donalskehan
Views: 6130579 Donal Skehan
Remy Cooks Ratatouille
 
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The scene where Remy "invents" confit byaldi or ratatouille. To read about how I cooked it, go here: http://www.fictionalfood.net/2011/09/remys-ratatouille/ If you try it, you won't regret it. The taste really will blow you away like it does in the movie!
Views: 7057909 pikkopots
Gordon Ramsay's perfect burger tutorial
 
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Here's your guide to making the perfect burger from the 'Master Chef' Chef himself, Gordon Ramsay! SUBSCRIBE to GMA ► https://www.youtube.com/channel/UCH1oRy1dINbMVp3UFWrKP0w/subscribe To read the full story and others, visit http://www.goodmorningamerica.com Good Morning America (GMA) brings viewers an award-winning combination of breaking news, exclusive investigations, hard hitting interviews, weather forecasts, cutting edge medical field information, and financial reporting every morning. Join Robin Roberts, George Stephanopoulos, Lara Spencer, Michael Strahan, Amy Robach and Ginger Zee weekdays at 7am on ABC. Follow GMA across the web-- Facebook: https://www.facebook.com/GoodMorningAmerica Twitter: https://twitter.com/GMA?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Instagram: https://instagram.com/goodmorningamerica/?hl=en
Views: 22614893 Good Morning America
The LEGO® Story
 
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As The LEGO Group celebrates its 80th Birthday, we take a look back at its history with this short animated film. Find out more here, http://www.facebook.com/LEGOGROUP See the Outtake video! http://youtu.be/g-olhaMCRDE
Views: 19433395 LEGOClubTV
Lobster & Steak Teppanyaki - Gourmet Food in Las Vegas
 
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Teppanyaki in Las Vegas: Shitake, Asparagus, Bok Choy, Lobster and Filet Mignon - no rice, no noodles, no wasted space: 220 USD
Views: 6363593 Aden Films
The Chocolate Ball | Byron Talbott
 
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SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: Chocolate Ball Mold: http://amzn.to/1VROsus All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO All-Clad Sauce Pan: http://amzn.to/1Ly50oU Temperature Gun: http://amzn.to/1CNO59N INGREDIENTS: 1 cup dark callebaut chocolate chips Ice Cream Recipe: https://www.youtube.com/watch?v=J14fO7CTorI Caramel Recipe: https://www.youtube.com/watch?v=w3N2_iCf57o
Views: 4893675 ByronTalbott
Keep your station clear
 
02:40
Views: 3772326 stijnbraas
How to Make a Perfect Ratatouille
 
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Ratatouille is a masterpiece of French cuisine. A simple step-by-step recipe will help you to make this incredibly tasty dish. Subscribe to our channel, all the tastiest recipes are yet to come! Ingredients for sauce: Tomatoes – 2 POUNDS (900 gr) Pepper – 8 OZ (250 gr) Onions – 7 OZ (200 gr) Carrots – 7 OZ (200 gr) Celery stalk – 3 OZ (100 gr) Chili pepper – 2 OZ (60 gr) Clarified butter- 2 OZ (or regular butter) (60 gr) Garlic - 2 cloves Herbs de Provence - 1 tbsp. Salt - 1 tbsp. Sugar - 1 tbsp. Thyme Basil Ingredients for the top layer: Zucchini - ½ pound Eggplant - ½ pound Marrow squash - ½ pound Tomato – 10 OZ Potato – 7 OZ Onion – 7 OZ Pepper – 5 OZ Olive oil – 2 fl Oz Salt - 2 tsp. Thyme Making sauce: 1. Put peppers into the preheated oven 350°F (180 °C) for 20 minutes. 2. Slice a shallow X on the tomatoes and put them into the boiling water for 10 minutes. 3. Blend the tomatoes. 4. Fry with olive oil onions, carrots and celery stalk. Add clarified butter. 5. Pour in tomato puree and add some bay leaves. 6. Peel the roasted peppers, chop and add to the pan. 7. Add herbs de Provence, garlic and chilli. 8. Cover the pan and simmer for 60 minutes, then remove the lid and simmer for another 30 minutes. 9. Slice vegetables - 3-5 mm rings. Put eggplant and marrow squash into the bowl with cold salted water for 20 minutes. 10. Add thyme and basil, then blend it a little bit. 11. Spread the sauce in a mold, lay out the vegetables, alternating the sequence. 12. Make a dressing of olive oil, thyme, salt and pepper. Pour the vegetables with it. 13. Cover the mold with foil and send to the preheated to 350°F (160°C) oven for 90 minutes. 14. Take off the foil and roast for another 40 minutes. 15. Serve hot with parmesan and parsley. Music: Our French Café Jimmy Fontanez Media Right Productions
Views: 105697 CoolCooking
Slow-Roasted Pork Belly - Gordon Ramsay
 
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Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends. 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
Views: 15088864 Gordon Ramsay
Ratatouille final taste
 
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Do not own anything . All materials belong to Pixar
Views: 3110053 lion03heart
Top 5 Ramsay Recipes | The F Word Season 1
 
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Have a look at the best 5 recipes featured on the first season of The F Word. Which one is your favourite? The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. ____________________ Add The F Word on Facebook: https://www.facebook.com/pages/The-F-Word/13925083651 To find out more about Gordon Ramsay visit: http://www.gordonramsay.com Gordon Ramsay on Facebook http://www.facebook.com/Gordonramsay01 Follow Gordon Ramsay on Twitter http://twitter.com/GordonRamsay01
Views: 2762690 The F Word
PEWDIEPIE'S GOLDEN BURGER! - $20,000 REAL 24K GOLD!
 
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ORIGINAL KNIFE CAN BE ORDERED ONLY ON OUR FACEBOOK PAGE VIA PERSONAL MESSAGE! https://www.facebook.com/AlmazanKitchenRecipes Today’s video is Dedication to Felix Arvid Ulf Kjellberg aka PewDiePie. Alex doesn’t play video games because he lives in the forest, whole this time he watches Felix do it from the start. Like PewDiePie is a bridge from Alex to video games, this burger is a bridge from Serbia to Sweden with Best Regards from AlmazanKitchen©. This recipe looks like a very complicated and time consuming one, however it worths every minute spent! Juicy beef mince, mixed with onions, free-range egg and handful of breadcrumbs – all become real Swedish meatballs! (Do you remember AlmazanKitchen’s first video ever?). We also didn’t forget about glorious cream sauce, as usually we improvised a little bit to enhance it! Almazan-Sense tells that there should be another sauce…. Yes! Berry sauce! Handful of black chokeberries, raspberries and few melissa sprigs under easy movement of the pestle become lovely berry sauce which complements whole flavor experience just how it should be! The main guest of the show is special baked buns coated in real 24K edible gold! This masterpiece is called PEWDIEPIE’S GOLDEN BURGER! Ingredients: • 400g beef mince • handful black chokeberries, truffles, raspberries, few melissa sprigs • ......... Want to find full list of the ingredients and cook this dish by yourself? Visit our official website: https://www.almazankitchen.com Help our channel to improve: Patreon: https://www.patreon.com/AlmazanKtichen SUBSCRIBE: https://www.youtube.com/c/AlmazanKitchen?sub_confirmation=1 Follow us: Facebook: https://www.facebook.com/AlmazanKitchenRecipes Twitter: https://twitter.com/almazan_kitchen Instagram: https://instagram.com/almazan_kitchen Special thanks to Danko Vukovic, Steve Murray and Ryan Peck for huge support on Patreon!
Views: 70508 AlmazanKitchen
The Art of Plating: Tender Salmon With Watercress, Horseradish, and Pickled Onion
 
04:25
Our very first recipe—and one of the best for learning new culinary techniques. Get the recipe: http://chfstps.co/1lSAnKl At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
Views: 375166 ChefSteps
How to cook NARUTO ICHIRAKU RAMEN
 
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APPAREL HERE: https://qtquangtran.com/ My ASMR CHANNEL LINK HERE: https://www.youtube.com/channel/UCKQWVE6mXywCQUN9iTsd-UA MY YOUTUBE CHANNEL: QUANG TRAN https://www.youtube.com/channel/UCraOIV5tXbWQtq7ORVOG4gg Follow me on INSTAGRAM http://instagram.com/qqquang/ Support me on FACEBOOK https://www.facebook.com/qqquangtran/ Follow me on SNAPCHAT: qtquang INQUIRES: qtran789@hotmail.com My PO Box: Quang Tran PO Box 70016 LONDONDERRY EDMONTON AB T5C3R6
Views: 1922091 Quang Tran
The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home
 
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A step-by-step guide to making the ultimate Peking Duck—complete with crispy, flavorful skin and tender breast meat—at home. Get the full recipe in ChefSteps Premium: http://chfstps.co/220mMKt We realize this is a longer video, so we wanted to give you a quicker way to navigate between steps. Have fun, and get cooking! Selecting a duck: http://www.youtube.com/watch?v=gqXjCF... Preparing the duck: http://www.youtube.com/watch?v=gqXjCF... Skin Separation: http://www.youtube.com/watch?v=gqXjCF... Poaching: http://www.youtube.com/watch?v=gqXjCF... Making the glaze: http://www.youtube.com/watch?v=gqXjCF... Drying: http://www.youtube.com/watch?v=gqXjCF... Smoking: http://www.youtube.com/watch?v=gqXjCF... Roasting: http://www.youtube.com/watch?v=gqXjCF... Frying: http://www.youtube.com/watch?v=gqXjCF... Carving: http://www.youtube.com/watch?v=gqXjCF... You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Learn about ChefSteps premium: http://chfstps.co/1SAc4EM Learn about Joule: http://chfstps.co/1nx4EoP Sign up for ChefSteps newsletters: http://chfstps.co/1R7ZOfp Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Views: 1116721 ChefSteps
French Onion Soup | Byron Talbott
 
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SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN PRODUCTS: Boos Walnut Cutting Board: http://amzn.to/1LKPfLj Shun Kaji Knife Set: http://amzn.to/1LXz9eu Hand Grater: http://amzn.to/1gd6Jmx Pepper Grinder: http://amzn.to/1KwXbOx INGREDIENTS: 2-3 medium yellow onions 5-6 cups beef stock 1/2 cup red wine (optional) 1 sprig of thyme 1 whole bay leaf 1 tbsp sherry vinegar Gruyere cheese Sourdough bread salt & pepper to taste
Views: 520239 ByronTalbott
Buttermilk Fried Chicken with Sweet Pickled Celery | Gordon Ramsay
 
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Gordon Ramsay's very own version of fried chicken - a street food feast for the whole family, with a little help from young Jack. A real treat, but perhaps not for every night of the week! 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
Views: 16997877 Gordon Ramsay
Twice Baked Potato with Egg on Top
 
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Baked stuffed potato with egg on top is that kind of dish few could refuse not to mention that is easy to make, healthy and so tasty. A perfect recipe for breakfast or brunch. Ingredients: Makes 4 servings 2 medium/large potatoes 1 medium yellow onion, diced 4 small eggs 3 or 4 cloves of garlic, chopped fine 4 oz. (100 g) cheese, grated 2 tbsp olive oil or 1 tbsp butter Fresh chives, chopped Salt and freshly ground black pepper Directions 1. Preheat oven to 200°C (400°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft. 2. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. 3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh, grated cheese, salt and pepper into the pan and stir well to combine. 4. Place the potato shells on the baking sheet and feel them with the mixture. Press the mixture with a spoon so a whole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato. 5. Cook at 200°C (400°F) for 10-15 minutes until the egg is set. The whites are set while the yolks are a bit runny. Enjoy! For the full recipe: http://www.homecookingadventure.com/recipes/twice-baked-potato-with-egg-on-top Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes
Views: 2432338 Home Cooking Adventure
ChefSteps Tips & Tricks: Fizzy Fruit
 
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Best party trick ever: Carbonate fruit—any fruit—with dry ice. It's so easy to make amazing fizzy fruit! Learn more at http://chfstps.co/1JaEy1D At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
Views: 596820 ChefSteps
Binging with Babish: Jake's Perfect Sandwich from Adventure Time
 
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Scholars have attempted to crack the code to the perfect sandwich for millennia - in the end, it was Jake the Dog who finally achieved the zenith of 'wichcraft. Can Jake's glowing dream sandwich be realized outside the cartoon realm, or will it topple under the weight of its 12 separate components? Music: "XXV" by Broke for Free https://soundcloud.com/broke-for-free Please support Binging with Babish! Check out my Patreon at http://www.patreon.com/bingingwithbabish - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money! Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter
Views: 7652529 Binging with Babish
Lemon Shaped Dessert – Bruno Albouze – THE REAL DEAL
 
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This is not a lemon!. A stunning dessert made with a refreshing and light yuzu mousse, lemon marmalade insert, glazed with a thin chocolate shell and finish with an awesome technique to resemble citrus skin. This recipe is inspired by Cedric Grolet, a French luxury patissier from the Meurice (Alain Ducasse) Palace in Paris. Executive Producer of THE REAL DEAL Cooking Channel on Youtube. "There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it". http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS Pastry bowls http://goo.gl/pTTBc7 John Boos cutting board http://goo.gl/Kw9Zfc Silicone Velesco Mat http://goo.gl/0frtkM Pastry bowls http://goo.gl/pTTBc7 15-Cavity Silicone Mini Half Sphere https://goo.gl/mWCtWz Lemon Shape Silicone Molds Cake https://goo.gl/E68Nf5 All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Makes 12 Lemons / Make 3 days ahead. This dessert is first glazed with a thin cocoa butter-white chocolate coating, then air sprayed with the same coating to create a velvet effect and sprayed again with hot neutral or apricot glaze to resemble citrus fruit skin, then it is lightly pigmented with a Kirsch and gold powder solution. Poached Meyer Lemon (semi-confit lemon) 1 lb. (450g) Meyer lemon (weigh lemon once prepared) 2 lb. (900g) sugar 2 lb. (900g) water. Method Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well. In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice. Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook very slowly for 4 to 5 hours at 195ºF (85/90ºC). Once poached through, drain the lemons. Lemon wedges can also be poached using the sous-vide method at 160ºF (70ºC). Save up syrup and cook it to 218ºF (103ºC) – Let cool and pour over the poached lemons to cover. Wrap up and store in the refrigerator for months. Lemon Marmalade Inserts *Lemon Jelly 0.7 cup (180g) lemon juice 1/3 cup (80g) water 1/4 cup (50g) sugar 10 grams agar-agar. Inserts 7 ounces (220g) poached Meyer lemons, cut into cubes 2 ounces (60g) finger lime (lemon caviar), seeds removed 1.5 ounces (45g) lemon supremes ≈ 2 or 3 lemons 6 grams fresh mint, minced. Method For the lemon jelly, heat up lemon juice and water. Mix together the sugar and agar-agar and sprinkle over the hot liquid whisking swiftly, bring to boil and cook 2 min. Remove from the heat; chill completely. Meanwhile, cut out finger limes crosswise in order to squeeze out its caviar, remove some of the larger seeds and set aside. Cube the poached lemon wedges, remove supreme (flesh only) from 2 or 3 lemons, chopped roughly and set aside. For the marmalade, smooth out the chilled lemon jelly using an immersion blender giving just a couple of pulses. Fold in the cubed poached lemons, lemon supreme, finger lime, and mint. Scoop out and fill the mini demi-sphere silicone mold (1Tbsp/15g) and freeze completely. Unmold and seal them by two forming one ounce (30g) inserts; keep frozen. Yuzu Mousse / Ganache Montée 1 pint (480g) heavy cream /divide in two equal portions 3 grams gelatin sheet 4.7 ounces (140g) white chocolat 1/2 cup (120g) yuzu* *About the size of a tangerine, yuzu is mainly cultivated in Japan, Korea, and China. It's incredibly fragrant just like lemon or lime juice. It adds acidity and freshness to mousse, dressing and so on. Method Soak gelatin sheet in cold water for about 5 minutes or until softened; drain and set aside. Meanwhile, boil half of the heavy cream, add white chocolate and the soften gelatin and blend. Add the remaining and chilled heavy cream; blend. Add yuzu juice and give a good emulsion and refrigerate for 12 hours. With the whisk attachment, beat chilled yuzu ganache until soft peaks and pipe out. Find out more @ www.brunoskitchen.net
Views: 1089563 Bruno Albouze
Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
 
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Andy makes ratatouille even though he has never seen the movie Ratatouille. Get the recipe: https://www.bonappetit.com/recipe/ratatouille-2 Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Andy Makes Classic Ratatouille | From the Test Kitchen | Bon Appétit
Views: 372385 Bon Appétit
Gordon Ramsay’s Recipes for a Better School Lunch
 
17:45
We’ve pieced together some of our favourite recipes from the channel into one Back to School special – tell us below what your perfect school lunch is? 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
Views: 9553442 Gordon Ramsay
An Exercise in High-End Plating
 
05:09
Let's have some fun! A few easy tips & techniques on how high-end restos create art on a plate. Follow me: Website: http://www.ChefMikeWard.com Facebook: http://www.Facebook.com/ChefMikeWard Instagram: http://www.Instagram.com/MikeDaniel21 Twitter: http://www.Twitter.com/MikeWardTO Email me at: mailto:mike@ChefMikeWard.com
Views: 669165 Chef Mike Ward
Can't-F***-It-Up Fried Chicken
 
03:48
Make foolproof, golden-fried chicken and have fun doing it. Get the recipe at http://chfstps.co/1IX3ahz You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Views: 1271628 ChefSteps
Homemade Ratatouille Recipe - Laura Vitale - Laura in the Kitchen Episode 396
 
06:42
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen
Views: 298393 Laura in the Kitchen
Crispy Chicken Thighs Made Simple with Sous Vide
 
04:56
With crispy, golden-brown skin and juicy, flavor-packed meat, these may be the world’s best chicken thighs. chfstps.co/2ichjvE You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Views: 344803 ChefSteps
Binging with Babish: Ratatouille (Confit Byaldi) from Ratatouille
 
04:05
Remy is an especially-clean-looking rat that's been given the gift of Gusteau's gastronomy. Let's see if his signature dish is worth staking an entire restaurant's reputation upon for the sake of a pun. Special thanks to my nephew Christopher for portraying young Babish! Music: "I Like Van Halen Because My Sister Says They Are Cool" by El Ten Eleven Link to Reddit AMA: http://bit.ly/2li91ry Please support Binging with Babish! Check out my Patreon at http://www.patreon.com/bingingwithbabish - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money! Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter
Views: 7285725 Binging with Babish
The Best Way to Cook a Steak. Period.
 
05:12
Packed with flavor. Predictably perfect. No babysitting required. Make this life-changing steak tonight: http://chfstps.co/1mRaocN You’re passionate about cooking. We’re here to help. Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: http://chfstps.co/1paXXVd And while you’re at it... Learn about Joule: http://chfstps.co/1PWcG5p Like us on Facebook: http://chfstps.co/1thBubb Follow us on Instagram: http://chfstps.co/1nDs8Fj Tweet with us: http://chfstps.co/1gMVbWA Get Pin-spired: http://chfstps.co/1koB9kI Read our blog: http://chfstps.co/1rhTgh0
Views: 4643124 ChefSteps
Ratatouille | Byron Talbott
 
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SUBSCRIBE: http://bit.ly/1mk8ehM WEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY: byronlovesfood@gmail.com MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356 TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://followgram.me/byrontalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood KITCHEN EQUIPMENT: All Clad Saute Pan: http://amzn.to/1uzLAnK OXO Good Grips Containers: http://amzn.to/1pJbVjj Mini Carafe: http://amzn.to/1s2x7AJ Induction Stove Top: http://amzn.to/1kZnP7f All Clad Sauce Pan: http://amzn.to/1qSiGlt Mandoline: http://amzn.to/1JDAPcB INGREDIENTS: 1 zucchini 1 japanese eggplant 1 yellow squash 1 red onion 2 vine ripe tomatoes 4-5 tbsp tomato paste 1/2 cup water 2 tbsp olive oil 1 tsp chopped thyme 2 tbsp minced onion 1 tbsp sliced garlic 2 tbsp diced chili pepper (bell or spicy) 2 tsp smoked paprika salt & pepper to taste
Views: 872304 ByronTalbott
Ratatouille / Confit Byaldi Recipe – Bruno Albouze – THE REAL DEAL
 
03:04
The ratatouille classic dish revisited from the Pixar Ratatouille Movie! an healthy and delicious side dish that goes so well with meat, fish, pasta, rice, couscous and so forth... KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25" https://goo.gl/nQbgT2 Pro Portable Electronic Balance http://goo.gl/DYweuq Non-stick Mauviel 12 inch (ratatouille pan) http://goo.gl/Xp5tle Cuisinart food processor http://goo.gl/RKGkF1 John Boos cutting board http://goo.gl/3K7obQ http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Ratatouille Recipe Yield: 8-10 Servings. Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish. Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only). Piperade Sauce 1 ea. (200g) onion, chopped 2 ea. (200g) carrots, washed, unpeeled and chopped 2 ea. (100g) celery ribs, washed and chopped 1 Tbsp (30g) butter 1 Tbsp (30ml) olive oil 1 Tbsp garlic, minced 1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed 1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed 1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted) 3 sprigs fresh thyme (optional) 1 tsp herbes de Provence* Salt, pepper to taste 6 fresh basil leaves *These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs. Sliced Veggies 2 yellow squash, sliced into 1/16-in. (2mm) rounds 2 zucchinis, sliced into 1/16-in. rounds 2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds 6 Roma tomatoes, sliced into 1/16-in. rounds Seasoning 2 Tbsp (30ml) olive oil 1 tsp minced garlic) 1 tsp thyme leaves, chopped Salt, pepper to taste.
Views: 96343 Bruno Albouze
How to Make Ratatouille | DISNEY INSPIRED RECIPE
 
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Today, I'll show you how to make Ratatouille. This recipe is one of my favorite dishes to prepare for the holidays and I hope you give it a try! FULL RECIPE: http://bit.ly/1NdBdCc I first learned about this dish when I watched Disney's movie "Ratatouille". It looked absolutely delicious. So I knew I had to recreate it. This Ratatouille Recipe is very close to the version that is shown in the movie. Some variations skip the roasted pepper sauce, but in my opinion, it's the best part!!! .................................................................................... PRODUCTS USED: 1. Vitamix: http://vitamixtrack.com/click.track?CID=306020&AFID=374931&ADID=1403146&SID= I use the model Professional Series 500 with 3 pre-programmed settings for smoothies, soups and cold desserts. Use the code 06-010113 to get FREE STANDARD SHIPPING on any order placed with Vitamix. 2. Casserole Dish: http://amzn.to/1Oh75qe .................................................................................... 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 THIS VIDEO? Pin it: MORE FABLUNCH RECIPES: Vegan Holiday Menu: http://bit.ly/1lv3727 Vegan Pumpkin Pie: http://bit.ly/1YgHOiX .................................................................................... SUBSCRIBE for more healthy lunch & snack ideas: http://bit.ly/1mq8qcn FIND ME ON: ♥ Website: http://www.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: This Is How You Advertise by TimMcMorris (http://audiojungle.net)
Views: 382383 Fablunch
Ratatouille Casserole - Bruno Albouze - THE REAL DEAL
 
04:05
Here is the Ratatouille recipe from the movie! KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: Looking for the best knives ever? go to http://www.brunoskitchen.net/brunos-store Non-stick Mauviel 12 inch (ratatouille pan) http://goo.gl/Xp5tle Cuisinart food processor http://goo.gl/RKGkF1 Pro Portable Electronic Balance http://goo.gl/z8d3O7 John Boos cutting board http://goo.gl/3K7obQ Mandoline Slicer http://goo.gl/DLsMwf F.Dick filet knife http://goo.gl/11tqpE Global knife http://goo.gl/XNDb9s http://www.brunoskitchen.net/home Facebook https://www.facebook.com/BrunosKitchen Twiter https://www.twitter.com/BrunoAlbouze Instagram https://www.instagram.com/brunoalbouze Pinterest https://www.pinterest.com/brunoalbouze Ratatouille Casserole Recipe Yield: 8-10 Servings. Organic vegetables, free of pesticides and chemicals would be better for this exceptional dish. Ratatouille can be refrigerated up to 5 days or frozen in an air-tight container up to 3 months (mixture only). Mixture like a piperade 1 ea. (200g) onion, chopped 2 ea. (200g) carrots, washed, unpeeled and chopped 2 ea. (100g) celery ribs, washed and chopped 1 Tbsp (30g) butter 1 Tbsp (30ml) olive oil 1 Tbsp garlic, minced 1 yellow and 1 red bell pepper, charred, peeled, seeds and ribs removed 1 poblano pepper and 2 chili peppers, charred, peeled, seeds and ribs removed 1 (28 ounces / 850g) chopped Roma tomato or can crushed tomato (preferably organic fired roasted) 3 sprigs fresh thyme (optional) 1 tsp herbes de Provence* Salt, pepper to taste 6 fresh basil leaves *These mixtures typically contain savory, fennel, basil, thyme, and, for the American market lavender, and other herbs. Sliced Veggies 2 yellow squash, sliced into 1/16-in. (2mm) rounds 2 zucchinis, sliced into 1/16-in. rounds 2 Japanese or Chinese eggplants, sliced into 1/16-in. rounds 6 Roma tomatoes, sliced into 1/16-in. rounds Seasoning 2 Tbsp (30ml) olive oil 1 tsp minced garlic) 1 tsp thyme leaves, chopped Salt, pepper to taste.
Views: 10025864 Bruno Albouze
Ratatouille - Sanjeev Kapoo's Kitchen
 
08:44
In this Unique show Master Chef Sanjeev Kapoor will teach the nation his top recipes. From main course to starters, it will feature his best signature dishes. Fresh and classy, this show continues to warm the hearts and homes of millions of people across India.
Views: 130572 FoodFood
Make Your Own Steak Knives!
 
06:52
Learn to transform dull butter knives in sharp steak blades that cleanly slice through meats and other foods. Keep them or give away as gifts! http://chfstps.co/1Mfswas At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
Views: 535174 ChefSteps
All the Secret Tricks Chefs Don't Want You to Know
 
17:30
These days chefs are the new rockstars, people are buying seats at fancy restaurants all around the world to sample elaborate and mind-blowing dishes that are executed with precision! Although we do enjoy a good fancy dining experience, these dinners (and their price tags) do have a way of intimidating the average cook! __________________________________________________________________ SIGN UP FOR OUR MAILING LIST HERE TO WIN THE CONTEST: Just email us at BrothersGreenTreats@gmail.com and tell us in a few sentences what you love about cooking! ________________________________________________________________ We’ve teamed up with PRIME by Chicago Cutlery http://bit.ly/2hrA6Ti to let you in on many of the secret techniques chefs are using these days in order to plate up elaborate style dishes. We will break down the techniques below so you guys will be cooking up fancy meals at home without having to break the bank. If you want to enter the contest to win the PRIME by Chicago Cutlery set featured in this video, please like the video and subscribe to our mailing list by clicking the link below. This contest is open to international subscribers as well!  instagram: BrothersGreen 02:50- Sous Vide 05:02- Veggies 05:52- Puree 07:15- Fluid Gel 09:46- Frying 10:40- Beet Tartare 12:10 - Powders 12:52- Knife Skills 13:45- Reduction 14:49 - Plating Royalty Free music listed below: Light through var 4 You're free to use this song and monetize your video, but you must include the following in your video description: Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://incompetech.com/ Mozart Lacrimosa - Premiumbeat
Views: 842732 Brothers Green Eats
TRY NOT TO EAT CHALLENGE! #2 | Teens & College Kids Vs. Food
 
09:08
Teens & College Kids try not to eat Disney food! Click to get Amazon Fresh 30 days FREE with FBE's code! https://goo.gl/N3RVae Watch all People Vs Food Eps! http://goo.gl/KjLw5C SUBSCRIBE THEN HIT THE 🔔! New Videos 12pm PT on REACT! https://goo.gl/7SnCnC Watch latest videos from FBE! https://goo.gl/aU5PSm Teens & College Kids try not to eat Disney food! Watch to see their reaction! Featured reactors in this episode: TEENS: Alberto https://www.youtube.com/beansproutfilms Anahita https://www.instagram.com/anahita_j_/ Carson https://www.instagram.com/carson_knight_rises/ Jordan https://www.instagram.com/jordanburton_/ Luis https://www.instagram.com/luiegee_/ Reina https://www.youtube.com/c/AwkwardReady COLLEGE KIDS: Brooklin https://www.instagram.com/brooklinf/ Jade https://www.youtube.com/c/ratherbejaded Morgan https://www.youtube.com/c/MorganTebbe Tom https://www.youtube.com/user/ImBostonTom MERCH 👕 https://www.shopfbe.com Follow Fine Brothers Entertainment: FBE WEBSITE: http://www.finebrosent.com FBE CHANNEL: http://www.youtube.com/FBE REACT CHANNEL: http://www.youtube.com/REACT BONUS CHANNEL: https://www.youtube.com/FBE2 FACEBOOK: http://www.facebook.com/FBE FACEBOOK: http://www.facebook.com/FBEShows TWITTER: http://www.twitter.com/fbe INSTAGRAM: http://www.instagram.com/fbe SNAPCHAT: https://www.snapchat.com/add/finebros SOUNDCLOUD: https://soundcloud.com/fbepodcast iTUNES (Podcast): https://goo.gl/DSdGFT GOOGLE PLAY (Podcast): https://goo.gl/UhL6bk MUSICAL.LY: @fbe TWITCH: https://www.twitch.tv/fbelive AMAZON: https://www.amazon.com/v/FBE SEND US STUFF: FBE P.O. BOX 4324 Valley Village, CA 91617-4324 Executive Produced by Benny Fine & Rafi Fine Head of Post Production - Nick Bergthold Director of Production - Drew Roder Digital Production Manager - Andrew Chang Supervising Producer - Vincent Ieraci Producer - Katie Harper Chef - Bryan Achay Production Coordinator - Cynthia Garcia Assistant Production Coordinator - Kristy Kiefer Studio Technician - Josh Hilton Production Assistant - Kenira Moore Editor - Chris Haynes Assistant Editor - Austin Miller Director of Post - Adam Speas Post Supervisor - David Valbuena Set Design - Melissa Judson Graphics & Animation - Will Hyler Theme Music - Cyrus Ghahremani “A Lovely Night” by Josh Molen (http://www.TheTunePeddler.com) © Fine Brothers Entertainment. People vs. Food #121 - TRY NOT TO EAT CHALLENGE! #2 | Teens & College Kids Vs. Food
Views: 8168129 REACT
ChefSteps Tips & Tricks: Dry-Cure For Perfect Fish
 
01:23
Get the technique: http://chfstps.co/1B4siPu Ever wondered why sushi is always so delightfully firm, so vibrant in color, so imbued with fresh flavor? Welp, we’ve got the answer. You can use this technique no matter how you plan to prepare that sea creature, be it grilled, baked, fried, gently cooked in a sous vide bath, quickly seared—whatever. At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0 Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
Views: 354626 ChefSteps
The AMAZING Hidden Truth of Ratatouille! (Anton Ego: Part 1) [REVISED THEORY]
 
13:50
EDIT: For all of those wondering, the dates I stated on that final timeline are only estimates that I used to put things into perspective. They are not even close to being solid, and can vary by as much as decades. However, as YouTube User "Bea “Francine” Villapando" stated in the comments section, Gusteau and Anton could also be brothers, and all of this evidence would also work. Twitter: https://twitter.com/TheTheorizerYT Facebook: https://www.facebook.com/TheTheorizerYT/ Anton Ego’s a very pessimistic person. But his backstory that we uncover today, will SHOCK you, in possibly the most tragic, but BEST theory I have EVER devised. MUSIC USED (CHRONOLOGICALLY SORTED): “Danse Macabre - Violin Hook” by Kevin MacLeod (original composer: Camille Saint-Saëns). Available under the Creative Commons Attribution 3.0 Unported license. “Sonatine in C Minor” by Kevin MacLeod. Released into the public domain (CC Zero). “Black and White” by Max Surla/Media Right Productions. “Killers” by Kevin MacLeod. Available under the Creative Commons Attribution 3.0 Unported license: http://creativecommons.org/licenses/b.... “Days Are Long” by Silent Partner. “Turn On” by RW Smith. “Malladus and Cole Boss Battle Theme - The Legend Of Zelda: Spirit Tracks” by Nintendo. INTRO SONG "Ouroboros" by Kevin MacLeod. Available under the Creative Commons Attribution 3.0 Unported license: http://creativecommons.org/licenses/b.... OUTRO SONG "Mafland" by Maf. WHATEVER TOPIC THE THEORY IS ON WAS NOT CREATED BY ME. ONLY THE THEORY WAS, HOWEVER I HAVE RIGHTS TO THIS VIDEO. I DID NOT CREATE THE MUSIC EITHER. PICTURES ARE MOSTLY FROM GOOGLE.
Views: 899139 The Theorizer
Binging with Babish: Krabby Patty from Spongebob Squarepants
 
05:00
The Krabby Patty is a thing of pop culture culinary legend - a burger, forged from a secret formula, worshipped by a sociopathically upbeat sponge. How do we go about recreating that which is not reacreate-able? A bit of science, a bit of whimsy, and a whole lot of wanton conjecture. Fill in the blanks with me this week as we build an umami burger using ingredients from mother ocean! Recipe coming soon to the website! Music: "XXV" by Broke for Free https://soundcloud.com/broke-for-free Please support Binging with Babish! Check out my Patreon at http://www.patreon.com/bingingwithbabish - you can get access to bonus videos, special content, and even a custom episode if you give me enough sweet sweet money! Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter
Views: 7983062 Binging with Babish
Gordon Ramsay vs Madelaine Petsch In VEGAN MASTERCHEF COOK OFF!
 
09:10
Check out who wins the challenge on Madelaine’s Page: https://youtu.be/7aZj_XeqozA To celebrate this summer’s all new season of MasterChef, and his billionth view on YouTube, Gordon is set a mystery box challenge by fellow YouTuber, and star of Riverdale, Madelaine Petsch! There’s only one thing Gordon doesn’t know……it’s a Vegan Cook off! Catch MasterChef Season 9 Wednesdays at 8/7c on FOX Gordon Ramsay Ultimate Fit Food - https://amzn.to/2zfvgGh 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
Views: 6395135 Gordon Ramsay
Sohla and Stella's Farmers Market Challenge
 
13:04
We had Sohla shop for Stella, and Stella shop for Sohla in the ultimate battle royale. FULL STORY: https://www.seriouseats.com/2018/08/farmers-market-challenge.html
Views: 4045 SeriousEats
RATATOUILLE (LA RECETA DE LA PELÍCULA) | Recetas de Cine
 
07:56
Hoy hacemos el plato que la rata Remy le sirve al crítico Anton Ego en la película de Disney-Pixar "Ratatouille". La receta es la adaptación que el chef Thomas Keller hizo para la película, a partir del plato tradicional francés (similar a un pisto) y el Confit Byaldi de Michel Guérard (con las verduras laminadas). ¡Os encantará! INGREDIENTES: 4 personas Para el pisto: 1/2 pimiento rojo 1/2 pimiento verde 1 pimiento amarillo 4 tomates pera pelados y sin pepitas 1 ajo picado 1 cebolla mediana 1 ramita de tomillo 1 ramita de perejil 1/2 hoja de laurel Pimienta negra Aceite de oliva virgen extra Sal Verduras para laminar: 1 calabacín 1 berenjena 2 tomates pera Para la vinagreta: Aceite de oliva virgen extra 1 cucharada de vinagre balsámico 1 cucharadita de tomillo Pimienta negra Sal Post: http://www.lasrecetasdemj.com/2015/10/ratatouille-la-receta-de-la-pelicula.html Facebook: https://www.facebook.com/lasrecetasdemj Twitter: https://twitter.com/lasrecetasdemj Instagram: http://instagram.com/lasrecetasdemj Google +: https://plus.google.com/+Lasrecetasdemj1 © Las Recetas de MJ www.lasrecetasdemj.com 2015
Views: 4980389 Las Recetas de MJ