4 Levels of Samosas: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and professional chef Dalia David - to make us their best samosa recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which samosa are you reaching for between sips of mango lassi?
Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Rinku Bhattacharya
Level 3 - Chef Dalia David
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: JC Scruggs
Video Copy ad Recipe Editor: Vivian Jao
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Cheeses pastry cake: this recipe is a must-try!
This is a winning recipe!
INGREDIENTS
3 eggs;
60 ml (¼ cup) water;
1 tsp salt;
240g (2 cups) flour;
130 g (1 cup) shredded sharp cheese
160 g (1 cup) cottage cheese;
1 large sheet puff pastry, cut in half;
160 ml (⅔ cup) melted butter.
1 tbsp vegetable oil
METHOD
Whisk eggs with salt and water. Add flour and knead until you left with totally non-sticky and a little bit hard to knead the dough.
Form the dough into a log, cut into 8 pieces, roll them and set aside to rest for 1 hour.
Dust your working surface with flour and roll out the dough into a disk. Add more flour on top, add another disk, more flour, one more disk of the dough and a final portion of flour.
Roll out the stack of dough until you get 3 thinner layers. Separate the layer and roll each one of them individually until they are paper-thin and see-through.
Repeat with leftover dough.
Boil each sheet of dough in salted water with a little bit of vegetable oil for one minute, then transfer into a bowl with ice-cold water immediately. Make sure to add cold water to keep it cold all the time.
Mix both types of cheese together until paste forms.
Roll out each half of the pre-made puff pastry thinly to cover your baking sheet.
Layer puff pastry to cover the bottom and the sides of the pan. Add a layer of cooked dough, drizzle with butter and repeat this process with another 3 layers of cooked dough.
Spread cheese filling on top, add another layer of cooked dough, more butter and continue until you fill the pan with buttered layers of cooked dough.
Cover with another thinly rolled sheet of puff pastry, tuck the sides, cut off the excess if needed.
Brush the surface with leftover butter and bake at 190C/375F for 40 minutes. Leave to cool down before slicing.
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This week I was craving KFC so decided to make my own!
Measurements are all to taste, this is just a recipe that I made up and it turned out Absolutely DELICIOUS!
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Tuna Patties | Simply Local
In this episode of Simply Local, Emily shows us how to make quick and easy Tuna Patties using Cuisine's Tuna Chunks in Water. Not only is this recipe delicious, but it is also infinitely adaptable!
Perfect with rice, pasta, in burger bread or make mini patties for a satisfying appetizer!
Cuisine Tuna Chunks in Water is available at all Massy Stores, nationwide.
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4 Levels of Lobster Rolls: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which lobster roll has you pining for a day at the beach?
Follow Danielle on Instagram at @danielleginet & @diversitykitchen
Keep up with Emily on her YouTube channel at and on Instagram at @emilyslamduncan
Rose is on Instagram at @rosemarytrout_foodscience
Beth can be found at @bethdimino
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.