Watch Violet Oon from Singapore prepare Malay Prawns with the Pounded Chilis (see Pounding Chili Tips video)and learn how to tell when the chili mixture is done! Sneezing? Coughing? it must be ready! ...
Watch this master carver from the Bali Hilton, carve magnificent flowers and faces from simple papaya, watermelon, beets and carrots. www.cookingtipstv.com
In this video, Elise Pascoe from Sydney Australia plates thinly sliced Smoked Beef, lemon, olive oil and arugula and presents a perfect fast starter for any meal. Prosciutto would work great too!
In this video, Sandro Bosticco, a master in tasting Wine and part of the Slow Food movement in Florence, Italy, takes Linda Naughton on an adventurous motorcycle ride through the city and hills and ex...
Catherine Bell from the Epicurean Workshop in Auckland, NZ, shows us how to clean and debeard mussels. Green Lipped Mussels are indigenous to New Zealand and available worldwide.
Anne Nicholls from the Bonne Bouche Cookery School in Devon, UK, shows the correct way to cut an onion. Watch what she uses to stop crying! www.cookingtipstv.com
How to easily carve a melon candelabrah. peeling melons for a beautiful sliced fruit presentation. Chef Garde Manger John Gargone shares his developed methods
How to garnish any size plate or platter with any vegetable. With this method you will be able to create hundreds of different displays. Hosted by Chef Garde Manger John Gargone
In this video, the students from The Cookery at the Grange, in Somerset, England, prepare this traditional English dish with smoked fish and rice. Class led by Jane Croswell-Jones www.cookingtipstv.co...
In this video, Cecelia Au-Yang from Chopsticks Cooking School in Hong Kong teaches us about Black Moss (Fat Choy). It's healthy and used in chinese cuisine.