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Foodiefy by Goddess of Scrumptiousness

Everything you want to know about food, cooking, baking, eating, foodie lifestyle and the art of deliciousness

Posts tagged vimeo

May 8 '12

MODERNIST CUISINE

46 notes Tags: food video MODERNIST CUISINE : THE ART AND SCIENCE OF COOKING gastronomy culinary arts culinary reference book vimeo

Dec 22 '11

PAELLA  by Socarrat

Make a sofrito with olive oil, onion, garlic, red pepper, and tomato; salt and pepper to taste. Mix with short grain (very important) rice and add chicken broth (2-3 times volume of rice) that has been infused with smoked pimenton (spanish paprika) and saffron. Add proteins (chorizo, chicken, and mussels) and vegetables (green beans) and cook until liquid is gone. Times are totally variable depending on your pan, heat source, ingredient volumes, etc, but as a rough guide figure 20-25 minutes. Make sure you cover with a towel (left out of video) this lets it rest and absorb all the flavors and remaining moisture. Garnish with lemon wedges and Italian parsley. - Socarrat

202 notes Tags: food cooking video paella Spanish food vimeo video recipe

Dec 15 '11
Celebrating Food

by Brian Wong

Shot, Edited, and Directed by: Brian Wong
Music: “Bicycle Riding” by Joel Hunger

12 notes Tags: food video vimeo gastronomy culinary arts

Dec 15 '11
How to Sous-Vide Mangalitsa Pork w/Chef Daniel Angerer of Klee Brasserie

by SkeeterNYC

Now that you’ve learned all about how Mangalitsa pigs are raised in my last video on Mosefund Farm, it’s time to learn how to prepare it.

When cooking with Mangalitsa pork, you must choose methods that celebrate and preserve the juiciness of the pork fat - applying minimal heat over a longer period of time so that fat stays intact. Executive Chef Daniel Angerer of Klee Brasserie in NYC shows how easy it is to properly sous-vide and pair the pig with bright seasonal vegetables to cut through the richness of the fat.

If you don’t have specialty sous-vide equipment, Chef Angerer says you can apply the same methods/seasoning/timing with the meat & ziploc bag using a pot of water in the oven set at 180 degrees (the temperature at which fat does not melt).

Via Food Curated

9 notes Tags: food cooking method cooking technique sous vide culinary arts vimeo video gastronomy