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Waterless Cooking with Demeyere Sirocco
May 7, 2012 By 1 Comment
Find out more about Demeyere cookware at www.125west.com Maurits Demeyere presents waterless cooking using Demeyere Sirocco cookware.
Braised oxtail with broad beans
May 7, 2012 By 5 Comments
Download the App at: itunes.apple.com Ingredients: 1.5kg oxtail cut into pieces 2 tbsp olive oil 300g roughly chopped shallots 2 large carrots cut into 1 inch chunks 3 crushed cloves of garlic 300ml red wine 500ml passata 3 sprigs thyme & 3 sprigs rosemary tied together 3 strips of orange zest 2 cinnamon sticks 2 bay leaves 2 star anise 1 tsp ground black pepper 1/2 tsp salt 200ml water 300g broad beans (fava beans) chopped flat leaf parsley Cooking time: 3.5 hours Heat the oil in a large pan, then add the shallots, carrots and garlic. Saute gently for 5 minutes, then add the wine. Bring to the boil, then simmer until the wine has almost evaporated, then add the passata. Tie the thyme and rosemary sprigs together with string and add them to the pan along with the orange zest, cinnamon, bay leaves, star anise, pepper and salt. Mix together, then place the oxtail pieces on top. Pour in the water, then cover and simmer for about 2.5 hours or until the meat is tender. Then add the broad beans and cook uncovered for a further 30 minutes to cook the beans and reduce the sauce. Serve with couscous and sprinkle with chopped parsley. If you like this, you’ll love our Apps: itunes.apple.com
Video Rating: 5 / 5
How to Cook Beans – Quick Soak
May 5, 2012 By 14 Comments
www.strivingbean.com – Learn to cook dried beans with the quick soak method. No pressure cooker needed! Step-by-step. Be sure to rinse and sort through beans first (check for debris) before quick soak.
Video Rating: 4 / 5
Thanksgiving Turkey Pit BBQ – How to cook 96 Turkey plus a Ham or Two
May 5, 2012 By 9 Comments
This year we cooked 96 Turkey for our annual Thanksgiving Turkey Pit BBQ. We had a great time and the Turkey turned out perfect. Special thanks to Arnett Backhoe Service for digging our trench. It was 65′ long x 5′ deep and 2′ wide. We had enough room for at least 4 more Turkey so next year we must break 100. Sassy C’s came out with the ovens again this year and backed us Cinamon Rolls on site; they also brought dozens and dozens of Dinner Rolls and Pumpkin Pies for the Thanksgiving dinners… they were incredibly delicious as always. Jone’s Kettle Corn came out for the first time this year and we are glad they did, absolutely the best Kettle Corn we have ever had; less than 24 hours later and I’m allready Jonesin for more, I guess that’s why they call it Jone’s Kettle Corn cuz you just can’t get enough. If you are planning any type of event I highly recomend both Sassy C’s and Jone’s Kettle Corn they will make a big hit with your attendees. We are so greatfull to Greer Family Farm for hosting us again this year; they were most accomodating and we really appreciate them for providing the space for the pit and putting up with our ever growing pile of firewood these past 3 months. The firewood came from the Boy Scouts of Troop 82; they have been doing service projects in the neighborhood by cleaning up as many old, dead trees as they could and since most of it was Citrus the coals in the pit were perfect. Thanks for all your hard work guy’s!!! We really appreciate all of …
Video Rating: 4 / 5
Corned Beef and Cabbage
May 3, 2012 By 14 Comments
Decided to make Corned Beef and Cabbage one night and broke my camera out to film it. Not my usual genre, I know, but its something to mix things up here on youtube! I will list the ingredients out below. But it was delicious and I am probably going to make it again very soon. Recipe: 3.25 lb. Corned Beef 1 Large Yellow Onion – Quartered Potatoes – Desired amount Carrots – Desired Amount 3 Whole Cloves Garlic or Desired Amount Peppercorns 1 Head of Green Cabbage – 8th’d into Wedges 4 Harps (Lagers) Bring to a boil and then simmer it all together (except the Cabbage) for 50 minutes per lb. of meat. Then for the last 20-30 minutes after your meat becomes fork-tender, add the cabbage and continue to simmer until the cabbage reaches your desired firmness/softness. Then your ready to slice the beef and drain the liquids from the veggies and dish yourself out a plate of delicious corned beef and cabbage.
How to make a Big Mac
May 2, 2012 By 24 Comments
April Fools. How to make the iconic Big Mac Nicko’s Channel: www.youtube.com Follow me on: tinyurl.com tinyurl.com tinyurl.com tinyurl.com Ingredients: Go to McDonald’s
Video Rating: 3 / 5
How to cook the perfect duck breast
April 28, 2012 By 24 Comments
The best method of cooking duck breasts
How to Cook a Roast – Pressure Cooker Pot Roast in 40 Minutes
April 27, 2012 By 25 Comments
Visit us at www.pressurecookerdiaries.com Learn how to cook a roast in minutes not hours. “The term dates in print to 1881. Pot roast was once an appetizing way to cook beef from beasts that have been working animals rather than food animals or other inferior cuts of meat. Beef brisket, bottom and top round, and chuck are the usual choices.” —Encyclopedia of American Food and Drink, John Mariani [Lebhar-Friedman York] 1999 (p. 254) Another comfort meal, we love pot roast. This recipe was pretty darn good, something I think we will definitely make again but keep tweaking the spices to fit us best. Special thanks to the Yardbirds and their 1965 hit “Heart Full of Soul” Please subscribe if this was helpful and let us know suggestions or ideas for future videos.
Video Rating: 5 / 5
How to Cook the Perfect Roast (Roast Beef)
April 27, 2012 By 25 Comments
The ultimate guide to cooking a beef roast (rib roast) from Donald Russell the online butcher. Donald Russell Headchef Stefan explains in easy steps how to cook a large beef roast to perfection. These easy tips can easily be used for Sunday roasts, pork roasts, lamb roasts or any large roast you wish. For more information visit www.donaldrussell.com
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