How to Eat Alaskan King Crab (Engl)

(Crab Legs)

Frittura - Metodi Classici Accademia Montersino (IT)

Luca Montersino spiega i segreti e le regole basilari per una frittura perfetta: croccante all'esterno, morbida all’interno e soprattutto asciutta, senza residui grassi.

Bizcocho líquido de Chocolate con Helado de Té verde (Esp)

Le Ricette del Gambero Rosso - Sardegna (IT)

La Sardegna evoca immagini di mare cristallino e di spiagge bianche e quindi di una cucina soprattutto marinara. Questo è vero per esempio per Carloforte e la Maddalena ma, per la maggioranza dei sardi, non è proprio così perché la loro cucina ha invece uno stretto legame con l’agricoltura e la pastorizia, confermato dalla presenza costante nei loro piatti di ingredienti come carni ovine e suine, selvaggina, verdure, formaggi mandorle, miele e, soprattutto, grano. Nella cucina tradizionale le carni sono cucinate in maniera molto semplice utilizzando come strumento unicamente lo spiedo e il fuoco. E il gusto particolare che acquistano con questo sistema di cottura deriva dall’uso di piante aromatiche, mirto, lentisco e rosmarino, le stesse utilizzate per il fuoco. Fra i prodotti derivati dal grano, ricordiamo il pane frattau, chiamato dai turisti “carta da musica”: un pane senza lievito, in forma di sfoglie molto sottili e croccanti che si conserva a lungo ed è l’ingrediente base di saporite zuppe. E la fregula: minuscole palline di semola, spesso aromatizzate con zafferano, da cuocere in brodo. Il latte di pecora ha in Sardegna uno dei maggiori centri di produzione, (fra l’altro quasi tutto il pecorino romano viene prodotto nell’isola) e, con l’opportuno trattamento viene trasformato in formaggi e ricotte. Un’ultima notazione per uno dei più straordinari prodotti sardi celebre fin dall’antichità: il miele di corbezzolo. Dallo strano sapore fra il dolce e l’amaro è il completamento ideale delle classiche sebadas.

Interview Antonio Galloni, Wine Critic, World Wine Symposium (Engl)

Interview by Jean-Jérôme Carre (Obiwine) of Antonio Galloni , a wine-critic inside the Robert Parker team, in charge of US West Coast, Champagne, Burgundy and Italy. Antonio shares his views on wine tasting and reviewing at the World Wine Symposium (Davos du Vin), held in November 2012 at the Villa d'Este Hotel, Como, Italy.

A Bite of China English Subtitles)

A Bite of China: English Subtitles 

舌尖上的中國 The Gift of the Nature

A bite of China is a series of food documentary produced by CCTV. Total of 7 episodes. It tells the histories and stories behind Chinese cuisine: The meaning and the symbol each represents;The connection between the nature and the people; The creation of unique foods and traditional recipes. The food culture that every Chinese is proud of. Get to know Chinese life philosophy and the respect they have for the nature and food. This is the video you can't miss.

 EP1

   

The Story about Staple Food

 EP2

   
The Inspiration of Transformation

 EP3

   

The Taste of Time  

EP4

   

The Secret of Kitchen

  EP5

   

The Harmonisations of Flavors  

EP6

 

The Mind of a Chef - David Chang (Engl)

From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, PBS’s new series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean-American chef and restaurateur David Chang.


Spain

 In Spain, Author and Chef David Chang explores the streets of San Sebastian with friend and legendary chef Juan Mari Arzak. El Bulli's Ferran Adria talks about the current state of cuisine. David prepares a salt cod omelet, and in honor of Adria, he cooks a microwave sponge cake. Anthony Bourdain narrates.

The Mind of a Chef S01E04 SPAIN por educkling

Rene Redzepi 

 Chang hangs out with one of his best friends- who happens to be the world’s top chef - Rene Redzepi.


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The Mind of a Chef S01E06 Rene por educkling  


Smoke 

  Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.




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Soy

 This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.


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The Mind of a Chef S01E13 Soy por educkling


 Pig


This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried
 boloney sandwich...



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The Mind of a Chef S01E02 PIG por educkling  


Ramen


Chef David Chang visits a noodle factory in Japan; eats the best bowl of ramen in his life; and, cooks two incredible dishes with the instant ramen variety. Food Scientist Harold McGee explains how alkaline salts make ramen noodles unique.




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Japan


 David Chang travels from Tokyo to Kyoto to meet and eat with friends and to explore the different ingredients and culinary techniques of the eastern world. He visits a street market in Tokyo, a fish auction in Kyoto and finishes the trip at a Michelin three-star restaurant, Kikunoi. In the kitchen, he cooks yakitori--or Japanese grilled chicken.




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Eggs


Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.



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 Sweet Spot


Chang’s protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking.




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 Gluttony


 It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian’s fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.





The Mind of a Chef S01E08 Gluttony por educkling



New York


 This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.





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