Matt Abé creates a Dexter beef short rib, young peas, broad beans, smoked bone marrow recipe
3-Michelin star chef Matt Abé creates a recipe from Restaurant Gordon Ramsay, Royal Hospital Road. The dish is a Dexter beef short rib with young peas, broad beans and smoked bone marrow recipe. Matt takes us through each stage of the recipe, showing you how to cook the beef, create the garnish and sauce in this recipe video.
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Le Guide Culinaire: Modern Cookery Part I by Auguste Escoffier - audiobook
// AUDIOBOOK DESCRIPTION
Le Guide Culinaire: Modern Cookery Part I is an audiobook by Auguste Escoffier, a renowned French chef and culinary writer. This book is considered a classic in the world of culinary arts and is a comprehensive guide to modern cooking techniques and recipes. Part I of the book covers the fundamental elements of cooking, including stocks, sauces, and soups, as well as techniques for preparing meat, fish, and vegetables. Escoffier's approach to cooking emphasizes simplicity, elegance, and attention to detail, and his recipes are known for their precision and balance of flavors. This audiobook is a valuable resource for anyone interested in learning more about the art of cooking and the techniques used by one of the greatest chefs of all time
// AUDIOBOOK TRACK DESCRIPTION
Timestamp:
00:00:00 START
00:16:30 chapter one fond de cuisine
01:06:03 chapter two the leading warm sources
02:08:04 chapter three part 1 the small compound sauces
01:30:24 chapter three part 2 the small compound sauces
02:48:00 chapter four cold sauces and compound Butters
03:22:32 chapter five Savory jellies or aspics
03:37:37 chapter six the court bullions and the marinades
03:55:05 chapter seven part 1 Elementary preparations
04:13:07 chapter seven part 2 Elementary preparations
04:45:58 chapter eight the various garnishes for Soups
04:57:42 chapter nine garnishing preparations for relives and entrees
05:10:47 chapter ten leading culinary operations part 1 the preparation of soups
05:32:13 chapter ten leading culinary operations part 2 praising poaching sote and Pauling
05:59:30 chapter ten leading culinary operations part 3 poachings
06:16:52 chapter ten leading culinary operations part 4 roasts grills fryings
06:40:34 chapter ten leading culinary operations part 5 fryings
07:03:22 chapter ten leading culinary operations part 6 vegetables and garnishes various preparations
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Get Started → Learn English → Master ALL the ENGLISH BASICS you NEED to know!
In this English lesson start learning English or help to improve your English. Learn how to speak English using all the basics of the English language you need. English for beginners and for all students wanting to learn English. Get started in learning English today!
Please see below for a full list of the individual English lessons and timestamps for each lesson to enable you to follow or skip to any lesson that you may wish to focus on or watch in the order that you may require.
Individual lessons in the video ⬇️
Vocabulary → 00:35
Phrasal Verbs → 42:20
Irregular Verbs → 01:09:31
Contractions → 01:37:48
Pronunciation 'th' words → 01:49:02
Pronunciation 'ch' words → 01:59:49
Pronunciation 'oo' words → 02:12:51
Pronunciation 'ee' words → 02:26:16
Synonyms → 02:38:35
Opposites → 02:49:44
Homophones → 03:06:30
Collective Nouns → 03:19:39
English lessons on how to learn vocabulary words, English grammar, phrasal verbs, irregular verbs, synonyms words, homophones words, opposite words, English contractions, English collective nouns with English pronunciation, vowel sounds and consonant sounds from a native English teacher. Get started in learning English today!
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Charlie Hibbert's Chicken, Barley & Morels
Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched.
Charlie says: ‘Roast chicken is a simple pleasure; whenever it’s on the menu at the Ox Barn at Thyme, it becomes an immediate bestseller. Morels are a wonderful nutty, earthy mushroom. Their short season means they come at a price and often it’s easier to get hold of dried morels, which work beautifully in a sauce or stew such as this. If you can get fresh, ensure you clean them carefully with a pastry brush, as nooks in wild mushrooms harbour dirt and more. Cutting them in half is a good idea too. That said, if you manage to get hold of fresh mushrooms, it’s worth the effort. Skip the soaking step, and fry them in a pan with butter, following the instructions below after that.’
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Stuffed Saddle of Lamb | Gordon Ramsay's The F Word Season 2
Gordon demonstrates the main course of saddle of lamb, served with pomme pureé and finished with caramelised red onions. The stuffing has a fruity, Moroccan feel to it with a mixture of apricots, pine nuts and olive oil to bind it all together nicely.
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.
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