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Cutting Edge Cooking
Greece
เข้าร่วมเมื่อ 14 ม.ค. 2021
Cutting Edge Cooking is an experimental cooking show with recipes from around the world. After traveling extensively for the last 30 years and living on 4 continents we have picked up a lot of inspiration, that we want to share with you. We have created our outdoor haven overlooking the Aegean Sea in beautiful Greece to explore the ultimate flavors, that satisfy our palates. We use methods ranging from traditional "Barbacoa" to modern techniques, as the absolute food lovers we are searching for the best recipes and the best way to cook them.
Join us for a tasty journey!!
Join us for a tasty journey!!
Easy Homemade Chocolate Ice Cream - Creamy & Delicious!
Craving a rich, creamy, and indulgent dessert? Look no further! In this video, we’re showing you how to make the most amazing homemade chocolate ice cream with just a few simple ingredients. This recipe is super easy to follow, and you won’t need an ice cream maker!
We’re using sweetened condensed milk for that perfect sweetness, combined with high-quality dark chocolate that’s loaded with cocoa for an intense chocolate flavor. To achieve that luxurious creaminess, we gently whip heavy cream-just enough to give the ice cream its smooth, silky texture, without making it too airy.
Whether you're a chocolate lover or simply looking for a delicious homemade treat, this ice cream is sure to satisfy your cravings. Perfect for a hot day or whenever you need a chocolate fix, this recipe will become your go-to!
Ingredients:
Sweetened condensed milk
High cocoa content dark chocolate
Heavy cream (whipped, but not too much)
Don’t forget to subscribe for more delicious recipes and hit the notification bell to never miss an update!
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CEC on Instagram: cuttingedgegreece
CEC on TikTok: www.tiktok.com/@cuttingedgecooking
CEC on Facebook: AndersSteenSoerensen
Recipes at cuttingedgecooking.net
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#recipe #foodie #cooking #greece #BBQ
We’re using sweetened condensed milk for that perfect sweetness, combined with high-quality dark chocolate that’s loaded with cocoa for an intense chocolate flavor. To achieve that luxurious creaminess, we gently whip heavy cream-just enough to give the ice cream its smooth, silky texture, without making it too airy.
Whether you're a chocolate lover or simply looking for a delicious homemade treat, this ice cream is sure to satisfy your cravings. Perfect for a hot day or whenever you need a chocolate fix, this recipe will become your go-to!
Ingredients:
Sweetened condensed milk
High cocoa content dark chocolate
Heavy cream (whipped, but not too much)
Don’t forget to subscribe for more delicious recipes and hit the notification bell to never miss an update!
=======================================
CEC on Instagram: cuttingedgegreece
CEC on TikTok: www.tiktok.com/@cuttingedgecooking
CEC on Facebook: AndersSteenSoerensen
Recipes at cuttingedgecooking.net
=======================================
#recipe #foodie #cooking #greece #BBQ
มุมมอง: 246
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Neapolitan Pizza Perfection (maybe): Testing the Onlyfire Pizza Insert on Kamado Joe
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In this video, we're taking our pizza-making skills to the next level by creating authentic Neapolitan pizzas on the Kamado Joe Kettle Joe BBQ with the Onlyfire pizza insert. We start by making a traditional dough using a poolish-a pre-fermented mixture we prepared the day before for an extra depth of flavor and an airy, crispy crust. Our pizza is kept delightfully simple, focusing on quality i...
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In this video, we take you through the meticulous process of breaking down two large Black Angus chuck eye rolls into a variety of premium cuts. Watch as we expertly separate chuck roasts, cubes for sausages, and mince meat, all while paying close attention to the varying fat content from one end to the other. Whether you're looking to improve your butchery skills or simply curious about the ar...
BBQ Lamb Chops with Fresh Mint Chimichurri | Perfect Summer Grilling
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In this video, we take you on a delicious grilling adventure as we prepare tender and flavorful Greek lamb chops, cooked to perfection over oak charcoal in our Kamado Joe Kettle Joe. These small, juicy lamb chops are infused with the rich, smoky aroma of oak, creating an irresistible taste that’s sure to impress. To complement the lamb, we whip up a vibrant and zesty mint chimichurri sauce, ble...
Sous Vide Chicken Breast at Low Temp: Incredibly Juicy & Tender!
มุมมอง 188หลายเดือนก่อน
Welcome back to our channel! In today's video, we're diving into the world of Sous Vide cooking with a mouth-watering recipe for Chicken Breast that’s unbelievably juicy and tender. We’re cooking the chicken at a low temperature of 62°C for 1.5 hours to ensure both food safety and incredible texture. We start by marinating the chicken breasts in a delightful blend of orange juice, soy sauce, se...
French Country Loaf - Pain de Campagne (sort of!)
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Join us in this delightful baking adventure as we create an authentic Pain de Campagne, also known as French Country Loaf, without the fuss of maintaining a sourdough starter. In this video, we reveal our "cheat" method using instant sourdough yeast, making the process simpler without compromising on flavor or texture. We also share our secret tips to enhance the crust and prolong the shelf lif...
Chicken Puttanesca: A Flavorful Italian Classic
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In this video, we’ll show you how to make a delectable Chicken Puttanesco using tender chicken breasts. We start by searing the chicken on one side to achieve a beautiful golden crust. Then, we nestle the seared chicken breasts into a rich and tangy red sauce, brimming with the bold flavors of green olives and capers. The dish is finished off in the oven, allowing all the ingredients to meld to...
Smoky Chicken Nachos with Creamy Cheese Sauce: Ultimate Snack Recipe!
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Tacos al Pastor on the Smoker: A Flavorful Mexican Delight!
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Ultimate BBQ Condiments: Guacamole, Pico de Gallo & Salsa Verde!
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Ultimate BBQ Condiments: Guacamole, Pico de Gallo & Salsa Verde!
Refreshing Beetroot Salad Recipe | Perfect for Summer
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Refreshing Beetroot Salad Recipe | Perfect for Summer
Classic Caesar Salad with Homemade Dressing & Croutons
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Classic Caesar Salad with Homemade Dressing & Croutons
Crispy Chicken Milanese: Italian Classic (almost) Made Easy
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Kamado Joe Kettle Joe: Perfect Black Angus Ribeyes - Salt Before or After Freezing?
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Kamado Joe Kettle Joe: Perfect Black Angus Ribeyes - Salt Before or After Freezing?
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Perfect Pork Tenderloin Medallions in Mushroom Cream Sauce
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Perfect Pork Tenderloin Medallions in Mushroom Cream Sauce
Easy Cheese-Stuffed Focaccia with Flavorful Toppings: Tomatoes, Rosemary & Peppers
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Easy Cheese-Stuffed Focaccia with Flavorful Toppings: Tomatoes, Rosemary & Peppers
Epic Seafood BBQ: Mastering a Giant 3.5 kg Octopus!
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Epic Seafood BBQ: Mastering a Giant 3.5 kg Octopus!
Spicy & Saucy! Chicken Africana with Harissa
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Spicy & Saucy! Chicken Africana with Harissa
Gourmet Carpaccio Sandwich Recipe | Black Angus & Homemade Pesto!
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Crunchy Crust Baguettes in 2 Hours! | Quick Bake with Baker's Enzyme, No Preferment Needed!
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The Ultimate Pepper Steak: Black Angus Tenderloin with a Trio of Peppers
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The Ultimate Pepper Steak: Black Angus Tenderloin with a Trio of Peppers
Ultimate Flattop Cheeseburgers: Patties vs. Smash Burgers with Secret Sauce!
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Asian-Inspired Beef Stir Fry: Better Than Takeout
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Asian-Inspired Beef Stir Fry: Better Than Takeout
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Ragu Bolognese Reimagined: The Evolution of a Classic | More Tomato, More Taste
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Ragu Bolognese Reimagined: The Evolution of a Classic | More Tomato, More Taste
It looks delicious, nice job
Amazing job, I nevee would have thought about that final touch with the rum. I bet it tasted fantastic good job
@@LeDrapeauBlanc ha ha thanks 🙏 well trust me when I say a splash of spiced rum in ice cream is fantastic, please do try it out you will love it 😊
Just in time for Spring time down under !! 🎉 m m any thanks 🙏
@@zippity888 haha 🤣 very true - however we still have summer here in Greece until at least end of October 😉 right now we have 32 C / 90 F so ice cream is nice dessert.
Wow amazing! That pizza looks delicious. All your recipes and videos are top tier!
@@LeDrapeauBlanc thank you so much for your comment and the pizza was good 👍 although my GMG pellet smoker with pizza insert yields a better result on the crust 😊
Lækkert
@@metteplug6030 Absolutely 😁
Smiling?? No ! "Come on Feed Me Seymour!! You know what I like!"
Hey Denny gladly cuz I cook way to much for our little family 🤣🤣🤣🤣
@@dennyo7798 ahh now I got the hint (from a friend who bashed it into my head) th-cam.com/video/QETfA9_b7wM/w-d-xo.htmlsi=e7j8fyBaBge3T2fC I’m getting slow on my movie references 😉😉
@@cuttingedge.cooking I think you are getting it now! The pizza oven was like Audrey 2 feeding the oven.
@@dennyo7798 Yep got it now 🤣
Great content again!
One of the soooo many signature dishes of Greece! Love it 😍 Can’t wait to try your suggestions Thanks & keep up
That’s pulled pork 2.0 Thanks for sharing, great videos as always, you should have many more subscribers, don’t get it!! 😋😋😋
Great idea!! So good meat for no money…. Nice to be back and watch you again guys!! Kinda missed you 💙
should the water with Sodium Hydroxide is warm or hot ?
@@firmanlebonos Hey thanks for watching 🙏 no that is not necessary sodium hydroxide dissolves easy in cold water. Stay tuned we upload new episodes every week 😊
Wow it seems very good
@@af-jx6yr Hey thanks for watching 🙏 oh it is, fantastic Nachos and the smoked chicken is just fantastic in this. Stay tuned we upload new episodes every week 😊
I’ve got a 5kg snapper to sousvide , I’m using the tape so I can insert a probe into the thickest part of the fish … what temp would you run the bath and what temp would you consider the best temperature for the fish .. it’s my first fish sousvide .. go big or go home I say .. thanks for your video as always
Hey sorry for my late response, well I would go for a temp of 130F/55C and then sear it after, remember to add aromatics and with that size a lot of them 😁5kg will take a bit of time to get the core temp even but I am sure it will be great - fish is great in the sous vide as it stays so juicy - let me know result 😊
Wow amazing, looks absolutely delicious. Made my mouth water, great job!
Amazing video. Very informative! Thanks for the video, im excited for your next ones! Great job!
@@LeDrapeauBlanc thanks a lot, we have so many coming up with various recipes using the new batch of meat 😊
Thank you for the video.
@@metaspherz thanks for watching🙏and you are welcome 🤗 stay tuned we upload new episodes every week!
Hey Buddy, your flour does not have enough protien content to develop the required strength. Use higer protien bread flour or add VWG.
Hey thanks for watching 🙏and yes you are absolutely correct this version was the first we made using Caputo type 00 around 13% protein, in the later version we used Caputo Manitoba which holds 14.5% and that gave even better results. I will though take you up on the suggestion to try out using VWG - hold on for results 😉stay tuned we upload new episodes every week 😊
Thanks, Chef! Followed your recipe today, delighted with the results! I'm in the US, used King Arthur flour 14.2%. 👍
Thanks for watching 🙏 and thanks for trying this amazing bread, KA is great flour, we do buy Caputo from Italy as this is the best we can get here in Greece . Stay tuned we upload new episodes every week 😊
I appreciate how you are portioning the bulk into the sections for future projects! Your writing is much more refined than mine! There is not one thing that is not vac'd residing in my freezers. I'm a firm believer!!!
@@dennyo7798 haha 😆 thanks 🙏 well this is such a great way always to have good meat around and it saves quite some and agree vac seal is the only way to go 😊
Hi Guys that's some fine looking beef , is it from Australia ? I buy the same piece and its great to have on hand , I make a great Thai Beef Massaman Curry with this cut. Thanks for the video, Im sure a lot of viewers could save a lot of money by adopting this storage method. I'll look forward to your sausage video.
@@zippity888 oh yes real premium quality and yes it is Aussie it is from Rangers Valley their Black Onyx range we also bought some skirt and flank steak, Picanha etc. we do prefer that this time we also bought skirt steak, flank steak, Picanha’s etc. Thai beef Massaman I have to look into that, interesting. Sausages coming up in the fall 😊
Thanks for the detailed reply .. I’ll keep my eye out for the sausage video !!
Awesome
Hey thanks for watching 🙏 It is a great (if not the best) way to cook chicken breast, really an eye opener for us 😋 Stay tuned we upload new episodes every week 😊
Great color on that
Thanks for watching 🙏 The Biltong turned out great, happy to have found the key to make this great snack 😁 Stay tuned we upload new episodes every week 😊
Great job 👏👏👏👏👏👏👏👏👏👏
@@planecrazyish hey thanks for watching 🙏and thanks for the comments Biltong is a great snack and actually pretty fun to make 😁stay tuned we upload new episodes every week ☺️
Beautiful
@@tdelopoulos Fantastic Chimi, trust me 😁😁
How long does it take lime to cook the tuna? Do I take it lemon juice after its done? How do I know when its done?
Hey thanks for watching 🙏 YOu can mix Lime and Lemon of you prefer that taste but both juices will "cook" the fish perfectly on their own. Depending on the size of the cubes it takes 10-20 minutes, you can leave it longer, let's say half hour / 45 minutes but not longer because then the fish will become mushy - if you do white fish then the raw flesh is sort of opaque when you put it in Lime juice it will turn perfectly white within 10-20 minutes and ready for serving - Important is that you need to freeze the fish for 24 hours before making Ceviche to make it food safe. Stay tuned we upload new episodes every week 😊
@@cuttingedge.cooking thank you!
Oooo doggy now that’s what I’m talking about right there !! 😂 thanks for your hard work and dedication to your channel !!
@@zippity888 hey man thanks for watching and trust me mint chimichurri is the new black in BBQ it’s simply fantastic ☺️
I had this dish years ago in the seventies. A Greek neighbor gave her recipe to my mom. I've been craving it lately. Where can I find your step-by-step recipe? I'd love to make your version!
Thanks for watching 🙏 and agree it is an amazing recipe we make it ever so often here in Greece. Here is a link to our home page with details: cuttingedgecooking.net/hearty-beef-casserole-with-orzo-authentic-greek-giouvetsi-recipe/ Stay tuned we upload new episodes every week 😊
@@cuttingedge.cooking Thank you!!!! 🤩
@@shaunabowling most welcome 🤗
Amazing chicken, looks delicious!
@@LeDrapeauBlanc don’t miss out you have to try this - it is down right the best chicken breast we have made 😊
Your bread videos are amazing, great recipes all around. Great job!
@@LeDrapeauBlanc oh the bread…this one is amazing, going straight on my list of repeat breads 😊
Looks like it’s time to get back into it , thanks for encouragement guys .
Hey thanks for watching 🙏Happy to give some inspiration and trust us when we say this method of cooking Chicken breast will amaze you 😊
I am going to try it strait away. So far I was cooking chicken breast at 72, it was good but not "elastic" like yours. Also I never put any liquid in the bag, let alone OJ. Sounds interesting concept 👌
@@Dr.Do-Little oh trust me you will never go back this is so juicy and tender it is unbelievable. You can play with the flavors use lemon juice and orange juice half half or add a bit of chili to spice it up - the magic lies in the cooking method 😉
Hey everyone, thanks for being here! Please let us know if you have any questions or comments - we love hearing from you! Be sure to Like, Subscribe and hit that bell notification if you don't want to miss out on new videos!
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Looks good! Im hungry now!
Oh trust me this is a GREAT recipe 😊
Those look amazing another great job!
The magic is in the smoke and the sauce - well worth the effort 😁
Another great recipe .. I’ll give it a try on the weekend !! Thanks for your great videos
I am happy you liked the video and you will love this recipe it is fantastic one of the best chicken dishes we have made 😊
I was lucky to taste this great chicken, it was wonderful, very tasteful. Thanks guys
@@user-ff2il7sb9i thanks for watching 🙏and thanks for the visit it was great having you here 😊
I'm 2 thumbs up, SWMBO says no.
🤣🤣well the recipe is fantastic but do not disobey 😁 Happy wife = happy life
Det klarer du meget godt bror❤
@@metteplug6030 yep yep would have preferred thighs but breast can do it just yank it at the right temp.
Why not just use one tier if only using one grate? You would save fuel
Hey thanks for watching 🙏 well the reason for that is that I don’t use the water pan instead I have a 6 mm thick plancha above the coal bed, I find that water vapor takes some of the smoke flavor away, with the plancha I get better smoke but to keep consistent temperature around the meat it works best with the distance. Stay tuned we upload new episodes every week 😊
Great looking and I'm sure the flavor follows the looks!
Thanks and absolutely, best we have ever made 😃😃
Anyone else impressed with how he is able to grab hot cast iron with his bare hand? I have 'chef's hands' too, but not like that! Awesome recipe too. Using it for duck breast. Thanks Chef!
@@daveho4244 thanks for watching 🙏 yeah over time hands down get adjusted 🤣🤣 and agree great sauce - and certainly a good idea for duck breast typically I make duck al orange but will try out with pepper corn sauce next time. Stay tuned we upload new episodes every week 😊
100% agree for cold lump of cheese you end up with in restaurants...
@@BosnianDrunkenSailor yup but try out the cheese sauce man it’s good 😊
so many variations on pil pil did you devein those prawns NO happy toilet tmro
Hey thanks for watching 🙏Yes there are many variations to pick from and of course they were deveined, big no-no not to do that 😊
Great Video(s), keep going should have way more subs
Hey thanks for watching 🙏and thanks for the comment we are working on getting more subs. Stay tuned we upload new episode every week 😊
I don't understand, with the number of subscribers that you have, and so little comments to your great presentations. Keep rocking on with the Great content!
Thanks a lot and we will keep on going 😊
Amazing recipe friend! Maybe I am spoiled because I live in California but how common are tacos over there? I didnt think they were popular in other parts of the world
Thanks a lot my friend, well tacos are known by everybody but it is not a street food, it is found in Mexican restaurants only, for me its a different story cuz we have been traveling the world extensively our whole lives, so we have taken a lot of influence home with us to our own kitchen, from Latin America, US, Asia, Middle east etc. This one in particular has been on my list for a long time, it is a great recipe and fairly easy to execute and the result is amazing, we had a party for our nephew for his friends and their parents and they all loved it 😊
Thats amazing, if you dont mind me asking, where are you originally from?
@@LeDrapeauBlanc Of course originally I am from Denmark but left in my early twenties as an expat working in South Korea and travelled extensively in the region, while there, then later I had a stint in Spain for some projects - then travelled for many years globally heading the sales for JCI, Later I moved to China and lived on and off there for a total of 6 years, moved to Greece and have been here 14 years now, so long story boiled down 😊
Wow thats incredible, what an interesting and adventurous life! Its amazing that youre Danish, I have a great love and respect for the Danish and Denmark, what an incredible people and history. Sankt Knud IV bed for os. ✝️🙏
@@LeDrapeauBlanc thanks man I do thoroughly appreciate the curve balls life has thrown me and try to make the best of it 😁
Another awesome video , thanks 🙏
@@zippity888 thanks a lot, it’s a fantastic recipe I am going to make this again soon 😊
Piñones?
@@mikita1163 hey thanks for watching 🙏yes pine seeds, love those in salad 😊
@@cuttingedge.cooking Me too, I love it !!!
Great job!
Thanks 🙏 we do love those for a good BBQ or taco dinner 😊