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Dry the chicken with a towel first.

WOW, I can't believe there is any squash left, he took off way too much, with a starting piece that size the end result should be at least 25% bigger!!!

There are seven primal cuts of beef ? Or 9. How many?

The best video ❤

You could have went one better and give us the weights of the ingredients.

How nice to have a proper commentary on a cooking video, so professional and informative.

Can you make more videos because your teaching method is so good

How much extra butter would I need to use if I was making brown butter?

I thought she was about to explain emulsified shortening or high ratio shortening. For those of you a high ratio cake because the sugar is over flour in %s I think. Be awesome if you talked about all of the above when to and when not why why not pro cons hints tips all with emulsified or liquid high ratio shortenings oh well

Thx for posting. This will help me on my French breast fabrication and presentation test for culinary school

Nope....... better to cut down both side of the back bone. I dont have time for this.....

The chef explained all practical points nicely.

Tqvm chef very informative

thank you so much❤

And what 30% of it is wasted? I guess you can use the scraps for a puree depending on what you're cutting.

You just made that look so simple....thank You😁😁

I came here for hanger steak and got stew beef and ground beef.

After 7 years u got 25th like, it was me. But you helped me a lot, we put our fingers at a place on vegetables and 3-4 cuts into vegetables. But until now i assumed one step of the finger is one cut.

Can you do a video on how to bone a forequarter on a hook ?

I am thoroughly enjoying these videos. Thank you so much for posting.

“insert the tip”😏🫣

Thanks for your videos

Write down the ingredients of your recipe

Pro tip if you put your fruit choice or chocolate chips into your dry mix and coat them they stay in place when you bake them and there is no need for the extra blueberries on top. Also when mixing if you use a rubber spatula as opposed to a whisk when combining dry and wet it allows for a faster incorporation and less worry about tough muffins and tunneling. Happy baking

these food photos were very bad....so was the video...so not professional. but of course that would be another video on it.

“It’s up to you to protect the quality of the plates” So true

What is a lot of sugar how does that define HighRatio cakes what about emulsified shortening

What exactly is a lot of sugar? Compared to ? Why? What about emulsified shortenings including liquid? Wh

This video helps me a lot and the chef gives meaning to my life. You are cute, chef ❤️

Anyone running here because deadline?

2:43 a 9-year-old did that right?

I will surprise my mom.

how much? flour?

anyone else here because their culinary teacher linked the video in their assignment?

Please make your video shorter

Very informative

Anyone here for foods class? HAHA

School of old thought

Can i use whipped cream instead of heavy cream???

female cow.....

So helpful ty

epic

this is good but when she gives facts and the instructions it gets very confusing

Any here for school

I need the ingredient plzzz

incorporate incorporate incorporate

So informative. Thank you!

Using a chain mail on the band saw is not safe practice! Please don't do this. Otherwise good video.

Very good explanations, but the music makes it feel like a circus.

measurement please