Similar Posts
How Master of Molecular Gastronomy Wylie Dufresne Brings Science to Pizza — ICONS: Pizza
Wylie Dufresne is not your typical pizza-maker. The award-winning, fine dining chef-turned-pizzaiolo pushes the possibilities of traditional pies at Stretch Pizza in NYC. At this slice shop, you’ll find soy sauce in the dough, smoked eggplant in the sauce, and Ritz crackers in the meatballs. Credits: Producer: Connor Reid Directors: Connor Reid, Murilo Ferreira Camera:…
An expert breaks down the PERFECT bowl of Pho 🍜
BUY HOT ONES HOT SAUCE NOW: https://fwfea.st/hotsauces TRY THE HOT ONES BONELESS CHICKEN BITE CHALLENGE: https://fwfea.st/chickenbites BUY HOT ONES TRUTH OR DAB: THE GAME: http://truthordabgame.com SIGN UP FOR THE HOT ONES MONTHLY HOT SAUCE SUBSCRIPTION: https://bit.ly/2veY50P SIGN UP FOR THE FIRST WE FEAST NEWSLETTER: http://firstwefeast.com/signup SUBSCRIBE TO FIRST WE FEAST ON YOUTUBE: http://goo.gl/UxFzhK MAKE A…
All I knew about steaks was a LIE! Water AGE is here.
Thanks Chef iQ for sponsoring this video. Check out Chef iQ smart meat thermometer and use code GUGAFOODS20 for 20% off: https://pixelfy.me/ZOhaao Not many things impress me anymore with steaks and beef. I love dry ageing so much that I do it quite often. But when I heard about water ageing I was very skeptical…
