Baked Potato Puffs – Food Wishes

hello this is chef john from food wishes comma with baked potato puffs that’s right they said there was no way to do a big version of these famous french fried potato puffs which go by the name pom dolfinh…

[SUB]Chinese Braised Eggplant Recipe/ 중국 가지볶음 요리.

[SUB]Chinese Braised Eggplant Recipe/ 중국 가지볶음 요리.

eggplant starch vinegar garlic salt sugar soy sauce cooking oil China pepper dry red chilli garlic coriander sesame seed Thank you for watching.

烤红薯&酸辣粉|The sweetness of roast sweet potato and the spiciness of spicy and sour noodles|Liziqi

烤红薯&酸辣粉|The sweetness of roast sweet potato and the spiciness of spicy and sour noodles|Liziqi

Wash the grated sweet potatoes to release the starch Filter and drain off liquid let sediment and liquid separate Wash for the second time Pancakes made with mashed sweet potatoes cold sweet potato starch jelly Hang till dry Potato starch…

Loaded Twice-Baked Sweet Potatoes – Food Wishes

Loaded Twice-Baked Sweet Potatoes – Food Wishes

hello this is chef john from food wishes comm with loaded twice baked sweet potatoes that’s right i’ve loaded potatoes before and i have twice baked potatoes before but i don’t believe i’ve ever loaded an twice baked potato and…

Food: Eating, drinking, and cooking (Earthlings 101, Episode 9)

Food: Eating, drinking, and cooking (Earthlings 101, Episode 9)

Greetings, fellow aliens! Today we will talk about one of the earthlings’ favourite things: Food. Like many organisms, earthlings need various chemicals to sustain their metabolism. These chemicals are taken in three ways: Breathing, drinking and eating. Breathing means aspirating…

What’s the Best Way to Cook Pasta?

What’s the Best Way to Cook Pasta?

Listen: Pasta is delicious. You know it. I know it. Everyone knows it. “I LOVE PASTA! I mean … How could you not? I’m actually recording this from a bathtub full of cooked noodles right now. So. Anyway. Only three…

Thickening agents in cooking

Thickening agents in cooking

PROFESSOR: There are four ways that chefs use to control the viscosity- their reductions, their starch-based thickener, there’s making a emulsion by adding fat, or using modernist thickeners, where small amounts of material, small amounts of a polymer, are added…