How to Make Veal Blanquette - Veal Blanquette Stew Recipe
Learn how to make veal blanquette stew recipe. Blanquette is a white veal stew recipe that was an old favorite of my grandmother.
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Veal Blanquette ingredients: 0:14
Veal Blanquette method: 0:45
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6 Customers Send Back The Same Dish... So Gordon Has To Cook it Himself | Hell's Kitchen
After almost all of the red's veal dishes get sent back to the kitchen, Gordon gives up on his team and cooks them himself. Well, if you want a job doing properly... Subscribe now to catch daily clips, highlights and compilations:
Season 18 - Episode 10
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Gordon Ramsay's culinary boot camp moves to the USA as the terrifying world-renowned Head Chef slices and dices a group of wannabe Cordon Bleu cooks and aspiring restaurateurs, to find out who deserves the top prize of their own restaurant. Adapted from the smash hit British series, Hell's Kitchen USA serves up helpings of terror, tears, tantrums and triumphs as cameras follow the competing chefs for every minute of the day.
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In Hell's Kitchen, two teams compete for the prestigious job of head chef at a top restaurant, all under the guidance of world-class fiery chef Gordon Ramsay.
One Tip to Make Chewy Meat More Tender
One simple tip to make chewy meat more tender...cut against the grain! Demo on how to cut against the grain and why it helps.
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How To Tenderize ANY Meat!
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef:
Crispy Sweet And Sour Pork Northern Chinese Style:
Pork Stir Fry with Celery:
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe:
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles):
Sweet and Sour Pork:
Pepper steak:
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil:
Sichuan Spicy Poached Beef Recipe:
Easy Mongolian Beef Recipe:
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken:
Pork MOCK CHICKEN LEGS (CITY CHICKEN) | Recipes.net
With these easy-to-make mock chicken legs, you won't have to worry about satisfying your crunchy chicken cravings when you don't have chicken! The pork mock chicken legs are generously seasoned and coated twice for an extra crispy coating. It's an easy-to-follow recipe that you can make in less than an hour.
???? Check the full recipe on how to make Mock Chicken Legs (City Chicken) here:
Ingredients:
2 lb boneless pork or veal, cut into a 1x2-inch rectangle
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp smoked paprika
1 tsp salt
1 tsp black pepper, ground
¼ tsp chili powder
4 tbsp all-purpose flour
½ cup milk
4 eggs beaten
3 cups breadcrumbs
frying oil, enough to cover skewers
⬇️ How to make Mock Chicken Legs (City Chicken) ⬇️
0:11 In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder.
0:24 Sprinkle the spice blend over the meat and mix until all pieces of meat are well-seasoned.
0:35 In a mixing bowl, whisk together milk and eggs. Pour the breadcrumbs into another separate tray.
0:42 Preheat the oven to 350 degrees F and prepare a large baking dish with a wire rack.
0:46 Heat the oil for frying to 350 degrees F.
0:49 Once the oil is hot, dip your skewers first into the flour, then into the egg mixture, and then into the breadcrumbs, and then back to the egg mixture and breadcrumbs again. Skewer the chunks of meat.
1:03 Fry the skewers for 2 to 3 minutes on each side or until the coating is crispy and golden brown.
1:08 Place the fried skewers onto a wire rack and bake at 350 degrees F for 20 minutes.
1:12 Serve with dipping sauce and your choice of sides.
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Fine Dining Made Easy: Step-by-Step Chicken Ballotine Recipe
I will show you how you can make a delicious fine-dining recipe with chicken ballotine, celeriac fondant, corn puree, spinach and mushroom sauce at home. Easy recipe but you can impress everyone who will come to eat at your house with it, good luck and have fun guys.
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