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Should mushrooms be washed before using? What is the best way to store potatoes? Is “buying local” always the most eco-friendly option? This appealing, practical program is led by professional chef Andrew Sankey, who shows viewers how to classify, select, and store fruits and vegetables. Sankey also demonstrates three simple techniques for creating vegetable garnishes, including the brunoise cut used in most restaurants. The important concept of food miles—how far produce must travel between farm and grocery store—is also covered. Produced in Australia. A viewable/printable worksheet is available online. (15 minutes)
Join Chef Marshall O'Brien to learn essential knife skills and basic cuts to gain confidence in the kitchen. He explains how to stay safe, identifies common types of knives, and demonstrates various cutting techniques. Segments include: Knife Safety, Types of Knives, Cutting Methods: Fruits and Vegetables, Cutting Methods: Chicken, Using the Blender and Using the Food Processor.
Travel the world and step inside the UK's leading food laboratory to deconstruct our favorite meals, going inside the food to the molecular level, revealing how the hidden chemistry in every mouthful of food keeps our bodies fit and healthy.
Discover how the chemistry in our food affects our brains and creates our deepest cravings. Learn about a whole new way of thinking about our relationship to the modern diet, and the wonderful effect it has on our minds.
Food enthusiasts around the world have long praised meat, in all its varieties, as a pinnacle of culinary delight. But a certain amount of skill is needed to deliver a dish of beef or poultry that is not tough or dried out. In this program, a professional chef gives step-by-step instructions on how to prepare meat before cooking, while also guiding viewers through the identification of different cuts, their packaging and storage, hygiene and safety tips, cleaning and deboning, and even knife selection.
Vegetables, often overlooked as bland accompaniments to a main dish, can take center stage when prepared by a knowledgeable chef. In this program, industry professional Andrew Sankey demonstrates cooking techniques that bring out the flavor while preserving the nutrients of a variety of vegetables. Viewers will learn how to braise, roast, steam, grill, flame grill, and stir-fry while becoming familiar with common cooking terminology. The selection and proper use of knives and other kitchen equipment is also covered. (17 minutes)
