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My Chef Skills
เข้าร่วมเมื่อ 29 ธ.ค. 2021
Welcome to My Chef Skills - a gourmet gateway to hone your culinary skills right from the comfort of your home kitchen! We aim to bring the artistry of professional cooking to your fingertips with an array of tutorials, tips, and tricks helmed by experienced chefs from around the globe.
Our professional chefs, with their wealth of experience and passion, have cooked in some of the world's most prestigious kitchens and are now dedicated to sharing their culinary secrets with you on My Chef Skills. From the authentic classics to the innovative fusion dishes, from the hearty comfort food to the intricate haute cuisine, our library covers it all!
What's more, we not only focus on recipes but also on culinary fundamentals, so you can truly understand the 'why' behind the 'how'. This comprehensive approach allows you to gain a deep understanding of the cooking process, encouraging creativity and experimentation.
Subscribe and click the bell icon to get notified about our latest videos.
Our professional chefs, with their wealth of experience and passion, have cooked in some of the world's most prestigious kitchens and are now dedicated to sharing their culinary secrets with you on My Chef Skills. From the authentic classics to the innovative fusion dishes, from the hearty comfort food to the intricate haute cuisine, our library covers it all!
What's more, we not only focus on recipes but also on culinary fundamentals, so you can truly understand the 'why' behind the 'how'. This comprehensive approach allows you to gain a deep understanding of the cooking process, encouraging creativity and experimentation.
Subscribe and click the bell icon to get notified about our latest videos.
Lemon Drizzle Elegance: Andrew Sheridan's Fine Dining Dessert Recipe
Dive into 'Lemon Drizzle Elegance: Andrew Sheridan's Fine Dining Dessert Recipe'. Witness how renowned chef Andrew Sheridan transforms a traditional Lemon Drizzle cake into a fine dining masterpiece. Served warm with clotted cream, lemon marmalade and finished with a lemon butterscotch sauce, this citrus-flavoured dessert is bound to be a hit amongst your family and friends. Don't forget to like, share, and subscribe for more delicious dessert transformations!
#LemonDrizzle #GourmetDesserts #BritishCuisine #FineDiningDesserts
Recipe: mychefskills.com/wp-content/uploads/2021/10/Lemon-Drizzle.pdf
#LemonDrizzle #GourmetDesserts #BritishCuisine #FineDiningDesserts
Recipe: mychefskills.com/wp-content/uploads/2021/10/Lemon-Drizzle.pdf
มุมมอง: 193
วีดีโอ
Andrew Sheridan's Elevated Rice Pudding: From Childhood Favorite to Gourmet Dessert
มุมมอง 217ปีที่แล้ว
Embark on a gastronomic journey with 'Andrew Sheridan's Elevated Rice Pudding: From Childhood Favorite to Gourmet Dessert'. This video showcases Andrew Sheridan's unique twist on a British classic - rice pudding. This dish, loved by the judges on Great British Menu, stems from Andrew's cherished childhood memories. Learn how to make a rich, vanilla-flavoured rice pudding base, topped with a mou...
Unlocking the Flavours of Game Meat: Andrew Sheridan's Roast Venison Loin with a Venison Sauce
มุมมอง 286ปีที่แล้ว
Dive into the world of game meats with 'Unlocking the Flavours of Game Meat: Andrew Sheridan's Roast Venison Loin with a Venison Sauce'. In this episode, renowned chef Andrew Sheridan demonstrates how to cook a stunning roast venison loin dish. Learn how to craft the perfect venison sauce from meat trimmings, vegetables, and stock. Enhance your knife skills as Andrew guides you through cutting ...
One-Pot Wonder: Andrew Sheridan's Roast Chicken with Chicken Sauce
มุมมอง 360ปีที่แล้ว
Welcome to 'One-Pot Wonder: Andrew Sheridan's Roast Chicken with Chicken Sauce', where you'll discover how to elevate the humble roast chicken. Chef Andrew Sheridan guides you through the transformative stages of brining and air-drying the chicken, creating crispy skin and great flavour. Roasted alongside vegetables, this dish becomes a one-pot wonder, crowned with a finishing touch of deliciou...
Exquisite Game Cooking: Andrew Sheridan's Quail Recipe
มุมมอง 257ปีที่แล้ว
Discover the untapped potential of quail in 'From Game Bird to Gourmet: Andrew Sheridan's Quail Recipe'. Renowned chef Andrew Sheridan believes quail is an underused yet absolutely delicious bird. In this episode, he guides you through transforming this small game bird into an exquisite dish, complete with a rich quail sauce made with red wine, Madeira, and the stock taught earlier in the cours...
Step Up Your Game with Andrew Sheridan's Lamb Wellington
มุมมอง 1.2Kปีที่แล้ว
Are you ready to raise the bar in your kitchen? Join Andrew Sheridan as he demonstrates the step-by-step process of crafting the perfect Lamb Wellington in this masterclass. This sophisticated dish, a delicious combination of lamb and chicken mousse wrapped in Parma ham and puff pastry, is complemented with a uniquely flavoured Moroccan lamb sauce and a classic side of mashed potatoes. In 'Rais...
Dining in Style: Andrew Sheridan's Pork Belly Masterclass
มุมมอง 361ปีที่แล้ว
Experience a flavour explosion as Chef Andrew Sheridan takes you through the process of transforming a simple pork belly into a gourmet masterpiece. In 'Flavour Explosion: Transforming Pork Belly with Chef Andrew Sheridan', we go through the journey of brining, confiting, and pressing pork belly to perfection, and creating an intensely rich pork sauce. Andrew not only shares his expert techniqu...
Mastering the Art of Stock Making: Andrew Sheridan's Tips and Tricks
มุมมอง 430ปีที่แล้ว
Welcome to 'From Stock to Sauce: The Andrew Sheridan Masterclass', where you will learn the foundational skills of French cuisine. Great British Menu's acclaimed chef Andrew Sheridan demonstrates the art of making brown chicken stock and veal stock, two essential building blocks for creating sumptuous sauces. Understanding the intricacies of these classic stocks will elevate your sauce-making s...
Tales from the Kitchen: The Andy Sheridan Chef Story
มุมมอง 139ปีที่แล้ว
Delve into the inspiring culinary journey of Chef Andy Sheridan, as we unfold his story from an amateur to an icon. Having started in a small kitchen in Birmingham, Andy Sheridan has made his mark in the culinary world, winning the prestigious Great British Menu and serving delectable dishes in his renowned restaurant, About 8. This documentary chronicles Andy's passion for food, his unwavering...
Unlock the Secrets of Meat & Jus with Chef Andy Sheridan
มุมมอง 118ปีที่แล้ว
Unlock the secrets of cooking meat and creating flawless sauces (jus) with professional chef Andy Sheridan, who's previously graced the Great British Menu. In this comprehensive course, Andy shares his extensive knowledge and culinary experience, opening up the world of professional cooking to you. Whether you're an ambitious home cook or an aspiring chef, this course will guide you through mas...
Nathan Outlaw's Game-Changing Tartare Sauce Hollandaise: A Must-Try Gurnard Recipe
มุมมอง 1.6Kปีที่แล้ว
Welcome to "Nathan Outlaw's Hollandaise Masterclass: Elevate Your Gurnard with a Tartare Sauce Twist". In this engaging tutorial, renowned chef Nathan Outlaw introduces you to a vibrant fusion of flavors, preparing a succulent dish of gurnard with braised leeks and tarragon, all brought together by a special tartare sauce hollandaise. The star of this dish is undoubtedly the tartare sauce holla...
Brighten Your Summer with Nathan Outlaw: Red Mullet with Asparagus, Chilli & Orange Salad
มุมมอง 246ปีที่แล้ว
Welcome to "Brighten Your Summer with Nathan Outlaw: Red Mullet with Asparagus, Chilli & Orange Salad". In this enriching culinary guide, renowned chef Nathan Outlaw takes you through the creation of a vibrant, summery dish, combining the rich flavors of red mullet with a refreshing asparagus, chilli, and orange salad. This unique recipe epitomizes the essence of summer. Nathan Outlaw's expert ...
Nathan Outlaw's Masterclass: A Comprehensive Guide to Filleting a Gurnard
มุมมอง 346ปีที่แล้ว
Welcome to "Discover Nathan Outlaw's Techniques: Learn How to Fillet a Gurnard", an enriching tutorial where renowned seafood chef Nathan Outlaw reveals the intricate process of filleting a gurnard. With Nathan’s expertise, you will master this seafood preparation skill quickly. Filleting a gurnard can seem daunting, but Nathan Outlaw's step-by-step guidance will simplify the process. He breaks...
Unlock Your Culinary Potential: Nathan Outlaw's Expert Guide to Filleting a Flat Fish
มุมมอง 373ปีที่แล้ว
Welcome to "Master Turbot Filleting with Nathan Outlaw: An In-depth Tutorial", your ultimate guide to mastering the art of filleting a turbot. In this video, renowned seafood chef Nathan Outlaw reveals his meticulous technique for turbot filleting. Filleting a turbot can be a complex task, but with Nathan Outlaw's expert guidance, you will learn how to expertly navigate this process. His method...
Nathan Outlaw's Crab Bisque Secret: A Turbot & Basque Potatoes Recipe to Remember
มุมมอง 888ปีที่แล้ว
Welcome to "Nathan Outlaw's Crab Bisque Secret: A Turbot & Basque Potatoes Recipe to Remember". In this video, acclaimed seafood chef Nathan Outlaw invites you to delve into a world of robust and complex flavours, as he prepares a stunning dish of turbot baked on Basque potatoes with a star element, the crab bisque. The key to this delectable dish is Nathan Outlaw's excellent crab bisque. His r...
Unlock Culinary Secrets with Nathan Outlaw: How to Make a Perfect Fish Stock
มุมมอง 416ปีที่แล้ว
Unlock Culinary Secrets with Nathan Outlaw: How to Make a Perfect Fish Stock
Experience Exotic Flavors with Nathan Outlaw: Tandoori Monkfish, Kachumber Salad & Coriander Yoghurt
มุมมอง 249ปีที่แล้ว
Experience Exotic Flavors with Nathan Outlaw: Tandoori Monkfish, Kachumber Salad & Coriander Yoghurt
Master Monkfish Filleting with Nathan Outlaw: A Step-by-step Guide
มุมมอง 4.2Kปีที่แล้ว
Master Monkfish Filleting with Nathan Outlaw: A Step-by-step Guide
Nathan Outlaw's Exquisite Crab, Celeriac & Apple Salad: A Seafood Delight
มุมมอง 125ปีที่แล้ว
Nathan Outlaw's Exquisite Crab, Celeriac & Apple Salad: A Seafood Delight
Nathan Outlaw's Seafood Course: The Gateway to Restaurant-standard Seafood Dishes
มุมมอง 101ปีที่แล้ว
Nathan Outlaw's Seafood Course: The Gateway to Restaurant-standard Seafood Dishes
Master the Blade: Knife Skills Lesson with MasterChef Matt Healy
มุมมอง 439ปีที่แล้ว
Master the Blade: Knife Skills Lesson with MasterChef Matt Healy
Matt Healy's MasterChef Recipe: How to Make Steak Tartare
มุมมอง 646ปีที่แล้ว
Matt Healy's MasterChef Recipe: How to Make Steak Tartare
British Classic Redefined: Gourmet Fish and Chips with Matt Healy
มุมมอง 248ปีที่แล้ว
British Classic Redefined: Gourmet Fish and Chips with Matt Healy
Gourmet Desserts Made Easy: Master Creme Brulee with Matt Healy
มุมมอง 291ปีที่แล้ว
Gourmet Desserts Made Easy: Master Creme Brulee with Matt Healy
Master the Recipe: Make a Mushroom Wellington with Matt Healy
มุมมอง 172ปีที่แล้ว
Master the Recipe: Make a Mushroom Wellington with Matt Healy
Cooking Masterclass: Make Red Wine Sauce with Chef Matt Healy
มุมมอง 775ปีที่แล้ว
Cooking Masterclass: Make Red Wine Sauce with Chef Matt Healy
Perfecting Roast Potatoes with Professional Chef Matt Healy!
มุมมอง 358ปีที่แล้ว
Perfecting Roast Potatoes with Professional Chef Matt Healy!
Master the Art of Making a Beef Wellington with Professional Chef Matt Healy!
มุมมอง 228ปีที่แล้ว
Master the Art of Making a Beef Wellington with Professional Chef Matt Healy!
I would drink a poor wine
This looks great! Nathan is one of my fav chefs.
I am completely new to working with fish, so this might seem like a dumb question, but what about the spine? Do you cook the fish with that still in there and just eat around it?
If you really want to know how to make a reag good stocks and jus, go check out italiasquisita series Chef Giuliano
Nathan boy
Monkfish - also know as “poor mans hipster”
🐟
It's great to follow you. I'm always learning from you, you very special mariner
Nathan . have you turned into a Cornish fisherman? That beard is sick!
There is an interesting trick that may be of interest to you. Instead of air-drying the chicken for several days, try scalding the chicken by pouring boiling water over it using a coffee pour-over kettle. When the skin gets scalded, it contracts, and then when you apply dry heat or when you sear the skin (even after a wet cooking method such as sous vide) the skin, for some reason, becomes really crispy. See this: th-cam.com/video/m4u8mFnPBD0/w-d-xo.html Because this works even after a wet cooking method, this shows that the skin drying out is not necessary to achieve crispy skin. Whatever scalding does, it is enabling the skin to crisp up. I always do this to my chickens when I want the skin crispy. This trick was figured out by Chinese restaurants that do the crispy roast ducks. Heston Blumenthal demonstrates the scalded crispy skin chicken trick in this video: th-cam.com/video/1Kq8k7yTr8Y/w-d-xo.html
I like your brine. But I have one point of feedback: at 1:10 you can see that the sticker is still on the lemon when you slice it up and put it in the pot. You really should take the sticker off of the lemon before slicing it and putting it into the water on heat. Those stickers tend to be made of vinyl or some other plastic film. It probably isn't a good idea to boil plastic stickers with the brine.
Thank you for this great video!
Beautiful presentation without alot of work.. great meal for home. Thank you for sharing.
It's good that I don't have to ask where's the lamb sauce
Looks amazing as a restaurant dish. Completely over the top for most home cooks (not a complaint - just an observation).
Where did you get those beautiful shallow baking dishes?
Instructions unclear, I am now being arrested for skinning a ginger with a spoon
😂
I know shorts have limited time, but you do have time to say "vegetables".
Veg is a fairly common place saying 😂
@@mychefskillsif you're Rachel Ray; which you ain't (and it's annoying when she says it too).
British people 😖😖😖😖😖
cool
Malbec all the way
I agree! Check out his red wine sauce video- th-cam.com/video/qU-_yZ-DEB0/w-d-xo.html
Thank you. Looks absolutely delicious.
It's amazing! Give it a go and let us know what you think!
Looks very tasty, Matt. However, you haven't "elevated" fish and chips, you've created and entirely new dish, as is your privilege. I'm sure I'd enjoy it, but probably not at one in the morning, crawling out of a pub.
I bet you would devour it at one in the morning. Give it a go and let us know what you think!
Love your videos. My only complaint is that you cut them off too early. Would love to see more of the finished product at the end of the video and even showing it off after it's been cut, etc.
Noted! We will take that on board for future filming! Have you tried to make it?
@@mychefskills Unfortunately, due to my disability and illness I'm not able to cook as much as I used too but I love watching people make awesome food.
amazing recipe. This channel is underrated I'm gonna subscribe
Welcome aboard! Spread the word!
wow, good vid.
Glad you enjoyed it
Really great video. Hoping more people find your channel.
You and me both!
give me a taste test
Will do in the future! Or better still, give it a go at home!