Видео

I live in Alaska we eat salmon and or halibut probably everyday :)...I usually do the boiled water over skin if wanna remove skin as i lost my filet knife.

Damn now im rly hungry

Moose aaaaahhhhh kaaaaa 🇬🇧

What is music name?

You always know how to surprise and delight with your innovative dishes! This is so attractive dessert! 😍😍😍And here's love from your new friend! ❤❤

Each bite is so comforting! Your homemade dish is truly outstanding! 😍😍😍

🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿

Love the plate

Ok, I'm a half decent cook, but my knife skills are lacking, especially since I have large hands. Putting my thumb and finger on the blade has helped so much!

Great recipe. I'd suggest using a mold next time to get good playing from your more expensive fish.

Salmon Pattiess!!!!

❤❤❤❤

*Intense battle music*

Slay

❤❤❤❤❤

Merci Chef!

So cool, im gonna make it

That's It 😮

Awesome thank you Peter!

Looks great! Cannot wait to try this, Peter! I would love to see more vegetable dishes. Thank you!

Thanks for the vid! How should the dough feel? Kind of grainy texture? It seem like it breaks a bit when rolled into a sausage.

That with home fried chicken would slap!

It’s nice seeing a chef on shorts who goes in depth instead of just chopping stuff up and then 4 seconds later the meal is complete 😂

Do a comparison between not doing that horizontal slice vs doing it. I’ve tried it and it honestly makes no difference

Peeling the papers off while keeping the root on is a pain in the ass though

The number of onion cutting tutorial on the internet is out of control, can we move on?

Looks awful

That doesn't seem like a generous amount of butter for just an omelette

Peppaa buttaa

4/5 OBGYNs agree, Never salt eggs 🥚 raw.

Were is the waste bowl?

🥕

I appreciate the demonstration!

Thanks for the great tip!!!

Nicely Done ✔️ 👏 😊 Enjoy the tutorials ❤😊

❤

No teacher I ever had ever told me to braise the back with my thumb! That makes so much sense and makes it so much easier!

The rocking method is really meant for German style chefs knives, right?

i’ll take you nice and slowly

Verbally, it's a good technique, but you need to work on your technique.Because those cuts were horrible somewhere super thin.Some were thick and I've ended.You completely let an entire chunk of mushroom roll away.

This is great advise. Now I need a good sharp knife. Mine are dull and I’m on blood thinners. I was fighting with my knife today and was thinking I’m an accident waiting to happen.

Looks delicious! One of my all time favorite soups. I’ll have to try it your way next time

As a restaurant manager it always amazes me how many folks in the industry don’t even know this

the iconic euro-asian cutting board!

Thanks this was such a good tip

Mixer with a whisk attachment?...read a book and come back when it's done?

Room temp egg yellows or chilled?

Isn't mayonnaise made with whole eggs and an aioli when it's made from yolks? Not trying to be a smartass. Just thinking out loud.

❤

Love it