Відео

Thanks for sharing

Nice to see German, Arabic and Russian on the list. I would imagine Hindi would be in great demand as well.

How much sage?

It would be nice to know the quantities of stock, wine, and cider.. otherwise very well done!

I used this video to help me make 20 lbs of potatoes, and I only made mashpotatoes ones (only for 4 people). And I'm happy the way it came out thanks to your video!! 👍🏽

this looks delicious

Thank you! Easy to follow.

wheres prince salman, pork and satay just doesnt go. its like eating bats satay

how many potatoes did u use

After working in multiple kitchens over the years with chefs from different ages, this is the most comprehensive explanation I've ever gotten about honing and it's purpose. Thanks.

Nice tip about checking the tenderness of the cooked lamb. imho I would mix the spices in by hand so that you get piece covered with spice. I would also recommend not adding the onion to the marinade as the onion will block parts of lamb from browning.

This is the fourth year we make turkey using this recipe and is always a success. This is the best turkey recipe ever. Thank you so much for sharing it.

Thank you. I had not considered making a rustic pesto. Good tip.

Revealing how to make shrimp soup with coconut milk ua-cam.com/video/hcHppxQJ0fk/v-deo.html

I liked rur

Known as leidenfrost effect

In my case they came already cut up into individual breasts yet with the bones still in them. I don't know why anyone would want a skinless but bone-in chicken breast. You can't roast them without the skin... and with the bone in I can't put them into a dish or wrap them in bacon. I also can't imagine how one could get a grip on the tiny bones to get the knife between them and the meat. But that's not the video's fault, just very frustrating for me. Never trust other people to buy your food. They somehow manage to screw it up in ways you never even imagined.

This video is so cool, thank you!!!!

Thanks!

Yes. Have done it this way as shown. But, found that I prefer an omelet more drier, or well done. So often times I cook to make sure that the omelet is well set. No runny spots..

Okay

ROTFLMAO

Robot voiceover = DV BOOOOOOO!

Just made mine but with 1cup of white wine vinegar and fresh thyme. Reduced it to dry. Added an ounce of whipping cream. It came out great! More acidic bcuz of the vinegar, but it paired well with halibut. Definitely the trick to this is adding the cold butter in small sizes, in stages, at low heat.

I'd love a large fridge like that!

omg its my dad

Prawns for dinner tonight!

Thank you for this amazing recipe. Can you also add this on Khal,com. You will be an instant hit on Khal ....

Will you be offering this course again?

48:42 great advice about the portabella

Thank you for this recipe. For anyone wondering I substituted the apple for dates. Very delicious!!!

Shallot** not.. sha-lot.. it's a shall-it... the rest of your voice is american, but your pronunciation of shallot is European. you weird.

We use peanut not macadamia

Modification for peanut sauce can use cashew nut. Commonly it uses ground peanut.

fresh grated carrots is really good on a tofu sandwiches.

Thank you

yum

I never put eggs in my stuffing it’s not the classic stuffing

What kind of spices 🤔

Thank you

rouxbe sounds different...

:o I dont know that this is posible

Thank you for sharing.

Cant wait to sign up in the summer I been following and showing interest in the french pastry school for a bit over half a decade I wish I would have come across the school back when I was 21 now I'm 28 , I'm looking foward to getting into the programs and I hope soon there is a cake decorating program to have a complete similarity to the school :)

Lovely - thanks - will try it right now! x

why not add hot cream instead?

Excellent! Thank you!

Good and so tasty 😋 dishes

Thank you i needed video to make a omelette cause its my Performance task