Pan-Roasted Skate with Beetroot and Parmesan | Gordon Ramsay's The F Word Season 3
A vibrant, rich dish that’s perfect for bringing skate back to life.
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:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter
.
#TheFWord #GordonRamsay #Food #Cooking .
Basic Food Production (Sauce) by Chef Umang Bhartwal (Gyan Vihar School of Hotel Management)
Title: - Sauce
Name: Chef Umang Bhartwal
School of Hotel Management, Suresh Gyan Vihar University, Jaipur, Rajasthan
Key Words: Béchamel Sauce, Velouté Sauce, Espagnole Sauce, Hollandaise Sauce, Mayonnaise Sauce
The Aim of the video session is to impart the knowledge and professional approach for the preparation of the basic mother sauce with derivative.
In cuisine, sauce imparts the different role like add moisture to the main dish enhance the flavor and create the eye appeal which increases the wishes to have the dish. Apart from it also helps in cooking the dishes along with enjoying the main dishes by serving as accompaniments. Sauce is a Latin word “SA/SA” mostly used in French cuisine which regarded as mother of all cuisine means salted. Sauces are classified as in term of temperature of serving like HOT, WARM and COLD. Which is prepared from liquid agent (like water, stock and milk) , Thicken by ROUX, SLURRY, LIAISON, POTATO STARCH, ARROWROOT STARCH,BEURRE MANIE ETC. And flavored with spices. Quality of sauce must be checked on few criteria like smooth, glossy, light, distinctive, aromatic and seasoning. Whereas characteristic of good sauce are distinctive texture, body strength, balance, flavor, Texture in finesse, consistency, and right temperature the quiz is included in the video with the purpose to check the understanding level of viewers and to increase the curiosity for learning.
The best restaurant near summit one vanderbilt | NYC
Andrej Prokes creates a Veal Cheek with Grebiche, lovage purée, hazelnut & white asparagus recipe
Andrej Prokes, Nestle CHEF, consultant chef, creates a recipe of Braised Veal Cheek with Grebiche, lovage purée, hazelnut and white asparagus. This video will show you step by step how to create the recipe.
For information on the product used go to
For Andrej’s recipe please go to
Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!
DOWNLOAD CHEF+ (IOS):
DOWNLOAD CHEF+ (ANDROID):
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Andrej Prokes creates a cod with Vin Blanc sauce, mushrooms, spinach & cauliflower recipe
Andrej Prokes consultant chef for the Nestle CHEF brand, creates a Roast Cod with Brown Butter, Vin Blanc sauce, wild mushrooms, spinach and cauliflower recipe. Watch as Andrej takes us through step by step in this recipe.
For more information on Nestle CHEF products go to
For the recipe please go to
Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY!
DOWNLOAD CHEF+ (IOS):
DOWNLOAD CHEF+ (ANDROID):
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Skatefish Meuniere
Chef Olivier Desaintmartin, from the restaurants Zinc and Caribou Cafe on Philadelphia, makes Skatefish Meuniere with Parsleyed White Beans and a Tomato Provencal Tart with ingredients from Rosa Foods.