PLATING TECHNIQUES & IDEAS - Sauces, Oils, Purées & Soups - Plate like a Pro!
Follow these different techniques to beautifully present food like a pro Chef. Ideas on how to plate sauces, oils, gels, purées and soups.
Sauces used on the video:
Beurre Blanc -
Parsley Oil -
Carrot Gel - 100ml of carrot Juice, pinch of Cayenne pepper and Juice of one lemon. 1.0g of agar agar powder.
Mix the agar agar with the liquid, whisk over medium heat until it come to a boil. Transfer to a dish and let set in the refrigerator. Once set transfer to a blender and mix until it forms a smooth gel.
How to bake the PERFECT scone | Paul Hollywood's Easy Bakes
For Paul's first Easy Bakes video, he's baking Scones! See below for the full list of ingredients. Happy baking!
500g Strong white flour
50g Unsalted butter
80g Caster Sugar
5tsp Baking Powder
2 medium eggs
250ml Whole Milk
#PaulHollywood #EasyBakes #Scones
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
Subscribe here
Flakey Layers of Marbled Raspberry: Raspberry Scones
These tender, buttery raspberry scones are bursting with the taste of sweet raspberries and can be ready in just under 30 minutes!
Recipe:
Ingredients
3 cups all-purpose flour (375g)
6 Tablespoons granulated sugar (75g)
1 Tablespoon baking powder
½ teaspoon salt
12 Tablespoons cold unsalted butter (170g)
¾ cup cold heavy cream, plus additional for brushing over scones (175ml + additional)
¼ teaspoon vanilla extract
½ heaping cup frozen raspberries (do not thaw)
Coarse sugar for sprinkling, optional
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Food Processor (Affiliate Link):
Instructions
00:00 Introduction
00:23 Preheat oven to 375F (190C) and line a baking sheet with parchment paper (alternatively bake scones directly on ungreased baking sheet). Set aside.
00:41 Add flour, sugar, baking powder and salt in the basin of a food processor fitted with a chopping/mixing blade and pulse briefly to combine.
01:12 Cut butter into 12 pieces and scatter over the top of the flour mixture. Pulse again until butter is cut into pebble-sized pieces into the flour.
02:37 Measure out cold cream and add vanilla extract. Stir gently to combine, then pour mixture evenly over the surface of the flour/butter. Pulse again until mixture begins to clump together (it may still be a bit crumbly, this is fine, and better than overworking the dough!).
03:35 Transfer to a clean, lightly floured surface and scatter frozen raspberries over the top. Work dough and raspberries together into a cohesive rectangle.
05:17 Use a knife to cut the dough in half and place the first half directly over the second. Press down to work the dough back into a cohesive, rectangular square (we are “laminating” the dough to help encourage light flaky layers, much like with biscuits). Repeat this process 3-4 more times until you have a rectangle that is approximately 8x5” (20x12cm).
07:00 Using a sharp knife, cut into six even squares, pressing straight down with the knife and never sawing (which can cause lopsided scones).
07:28 Space scones 1-2” apart on baking sheet and, if desired, lightly brush tops with additional heavy cream and sprinkle with coarse sugar.
08:09 Transfer to oven and bake for 17-18 minutes or until scones are cooked through and light golden brown on the edges. Allow to cool on baking sheet before enjoying!
Notes:
Butter
The colder your butter the better, and the lighter more tender, and flakier your scones will be! I like to place mine in the freezer 15-30 minutes before I begin.
Food Processor
If you do not have a food processor you can either grate the butter into the flour mixture or cut it in with a pastry cutter instead. After combining it with the flour, stir in the heavy cream and vanilla extract. The dough will seem dry, but it should ultimately come together but requires a bit more manual work (and you do run the risk of over-handling the dough and making it too warm).
Storing
Scones are best enjoyed fresh and warm! If you have any leftovers they will keep for 24-48 hours in an airtight container at room temperature. Leftover raspberry scones may also be frozen for several months.
Facebook:
Instagram:
Pinterest:
Email List:
Peach and Raspberry Parfait Recipe!
I have a beautiful peach tree in my backyard that is sagging under the weight of so much fruit it bore this year. Lucky for me. My kids never tire of plucking the plump and juicy peaches and bringing them to me to create an easy summertime parfait. The process is so simple but I love playing the role of dad and making these delightful treats. - Pablo Jacinto
Peach and Raspberry Parfait
By Pablo Jacinto
Serves 4
Cook Time: 10 minutes
• 2 peaches
• 1 basket raspberries
• ¼ cup sugar
• 2 tbsp lemon juice
• ¼ cup water
• your favorite ice cream
Blanch peaches in boiling water for 45 seconds then cool in ice water. Peel the skin from the peaches then cut into wedges. Toss with a tablespoon of lemon juice and a pinch of sugar. Refrigerate peaches.
In a blender puree half of the raspberries with sugar, lemon juice and water. Strain blended raspberries thru a sieve and mix with remaining whole raspberries.
Assemble the parfait glass anyway you like. I like to first add in 2 ounces of the raspberries followed by a scoop of vanilla ice cream. I then top it with 4 or 5 peach wedges, another scoop of ice cream, more raspberries then some whipped cream. Feel free to garnish with a cookie for some crunch.
Join Our Family
Recipe Email List:
Facebook:
Twitter:
flickr:
Youtube:
Pinterest:
Website:
salud! napa is a small group of passionate individuals who believe sharing recipes, cooking tips and wine pairings can make the world a better place.
Finishing the Raspberry Bavarian Entremet 14
A tutorial for BPA 2015
Brownie Cheesecake | Cake Recipes | Sanjeev Kapoor Khazana
Watch this video to learn how to make the delectable Brownie Cheesecake. Do not forget to subscribe to the channel for more amazing recipes
BROWNIE CHEESE CAKE
Ingredients
1 readymade brownie (250 grams)
200 grams cream cheese
1 cup hung yogurt
1½ cups powdered sugar
3 egg yolks
2 eggs
½ teaspoon vanilla essence
Milk as required
Method
1. Preheat oven to 180º C.
2. Put cream cheese, hung curd and powdered sugar in a large
mixing bowl and whisk together.
3. Add egg yolks and eggs, one at a time, and whisk. Add vanilla
essence and whisk till smooth. Add a little milk to get batter
consistency.
4. Place the brownie in a baking tin
5. Pour the cheese cake batter over the brownie and bake in the
preheated oven for fifty minutes to one hour or till set, taking
care that the centre wobbles slightly.
6. Remove from the oven and transfer onto a wire rack to cool.
7. Cut into wedges. Garnish with chocolate ganache and drizzle
with melted chocolate, serve.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor