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The Scott Rea Project started as just that, a project, a personal passion I have for butchery and food that I wanted to share before the skills and traditions I learnt over a lifetime died away. But it has evolved and become a movement, a mobilisation of like minded people who feed off my videos - they imitate, replicate, modify and experiment! We are dragging game, offal and traditional artisan butchery and recipes into the 21st century for a new generation to discover and enjoy. No longer are these products and methods frowned upon, this new audience are getting back to the basics of field to fork, nose to tail eating.
The Culinary Institute of America’s Chef Bill Briwa takes to the grill to cook up a delicious and juicy hanger steak in this episode of Culinary Intelligence from the CIA. Learn the science behind the Maillard reaction (an easy way to determine the doneness of meat by touching it with your finger), and find out the right way to slice a steak to keep it tender. Learn more at: http://www.ciachef.edu CIA Degree and Certificate programs: http://www.ciachef.edu/academics CIA Restaurants: http://www.ciarestaurantgroup.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The independent, not-for-profit CIA offers associate and bachelor's degrees with majors...
How to Make Hanger Steak - Episode 11 Hardware Cast Iron Grill Pan Electronic Meat Thermometer (or Instant read thermometer) Ingredients: Hanger Steak (1-1.5 pounds) Extra Virgin Olive Oil Kosher Salt Bring steak to room temperature (15-30 minutes) Season liberally with kosher or sea salt. Pre-heat heavy pan (cast iron preferred) on high heat. Add steak to pan and cook 2-3 minutes. Twist steak 90 degrees to create grill marks. Cook another 3 minutes then flip steak. After another 3 minutes finish steak in oven till thermometer in thickest part of meat reads 130 for rare, 140 for medium or 150 for well done. Check out the rest of our Ed's Kitchen Simple Videos here: https://www.youtube.com/channel/UCbZLy7QV5mzTCfRwr5_UEIA Please...
Here is what you'll need! PAN-SEARED FLAP STEAK Servings: 2-4 INGREDIENTS 1 pound flap meat ½ cup low-sodium soy sauce 2 tablespoons ground black pepper 4 large cloves garlic 3 tablespoons vegetable oil Gallon-sized plastic zipper bag Cast-iron skillet PREPARATION 1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. 2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit. 3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible. 4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat. 5. Leave bag...
Learn how to make a Butcher's Steak (aka Hanger Steak) Recipe! Go to http://foodwishes.blogspot.com/2017/06/the-butchers-steak-too-good-to-sell.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this demo for How to Trim and Cook Butcher's Steak!
Chef Patrick Heuberger shows us how to cook steaks the traditional way - on a frying pan and on a grill pan. He used the Australian Angus 200-days grain-fed ribeye in the first method and the US corn-fed sirloin in the second method. The full written recipe can be found at http://bit.ly/2p7zCGN. Shop for steaks now at http://bit.ly/2q0zUOK. Free home delivery Follow us! Facebook: https://www.facebook.com/hubersbutchery Twitter: https://twitter.com/Hubers_Butchery Instagram: http://instagram.com/hubersbutchery Our newsletter: https://hubers.com.sg/Uber-Huber.aspx
I show a simple technique for dry-aging beef at home. All you need is salt, a casserole dish, and roasting rack. I age some USDA Prime Ribeye Roast for 42 Days (6 weeks), then I grill up one of the aged steaks and give you an idea of how wonderful this process is. Items used in this video: Wusthof Classic 8-Inch Cook's Knife http://amzn.to/1uGybOB Canon VIXIA HF G30 HD Camcorder http://amzn.to/1Hzvci0 Sherpa Pink Gourmet Himalayan Salt 5 Lbs Medium Grain http://amzn.to/15Jp71w Nonstick Roasting Rack, 14 by 12.25-Inch http://amzn.to/1GPKP4o Pyrex 4.8 Quart Baking Dish http://amzn.to/1BYO3zB Lobel's Butcher Knife http://www.lobels.com/store/item/lobels-butchers-knives.htm Music: "Nile's Blues" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/
How much do you love steaks? We promise you that this video will become your steak heaven! Winter... -30 degrees C... fire... perfect cut of free-range beef... hot ceramic plate... aromatic butter... This is STEAKPORN!!! Interested in our custom knives? Write us on Facebook: https://www.facebook.com/AlmazanKitchenRecipes Ingredients: 500g free-range beef 4 tbsp. butter 1 tbsp. dried barberries handful of parsley salt, pepper Help our channel to improve: Patreon: https://www.patreon.com/AlmazanKtichen PayPal: firstname.lastname@example.org SUBSCRIBE: https://www.youtube.com/c/AlmazanKitchen Follow us: Facebook: https://www.facebook.com/AlmazanKitchenRecipes Twitter: https://twitter.com/almazan_kitchen Instagram: https://instagram.com/almazan_kitchen
Learn how to sear the perfect tender & juicy steak! In this video, I show you how to grill a prime steak over the infrared heat of the Lynx Professional Grill, to produce a steakhouse style crust on these Chicago Steaks! Printable How To here: http://www.bbqguys.com/content_content_23563.html?utm_source=youtube&utm_medium=video-howto&utm_term=video-view-more&utm_content=video-description&utm_campaign=video-cook-steak Full Line of Chicago Steaks: http://www.bbqguys.com/category_path_19198.html?utm_source=youtube&utm_medium=video-howto&utm_term=video-view-item&utm_content=video-description&utm_campaign=video-entree-grilling Maverick Pro-Temp Commercial Grade Thermometer: http://www.bbqguys.com/item_name_Maverick-Pro-Temp-Commercial-Grade-Food-Probe-Thermometer-With-Belt-Clip_item_2877986.html?utm_source=youtube&utm_medium=video-howto&utm_term=video-view-item&utm_content=video-description&utm_campaign=video-entree-grilling Lynx Professional Grill with Infrared Prosear: http://www.bbqguys.com/item_name_Lynx-42-Inch-Built-In-Propane-Gas-BBQ-Grill-With-Infrared-ProSear-Burner-An_item_2856014.html?utm_source=youtube&utm_medium=video-howto&utm_term=video-view-item&utm_content=video-description&utm_campaign=video-entree-grilling Videography/Edit: Paris Frederick Logo Animation: Ian Cessna Music: Josh Woodward www.joshwoodward.com
How To Make Sausages.An in depth video showing the whole process of making your own sausages,from start, to the finished product, we talk about the ingredients, the equipment you need and where you can get it from, then how to make proper butchers sausages.This is the ultimate, and most detailed video on sausage making. Below is the link for my sausage linking/tying video,and links of the companies i use to purchase the equipment needed and the ingredients. How To Make Pork,Apple And Cider Sausage. https://youtu.be/pTBW-6-b60M How To Link/Tie Sausages.... https://www.youtube.com/watch?v=UY5TiciEry4 Weschenfelder sausage making supplies.. https://www.weschenfelder.co.uk/ Dalziel Butchers sundries. http://www.dalziel.co.uk/ Lucas Sausage Seasonings.. http://www.lucas-ingredients.co.uk/sausage-seasonings-mixes.htm Sausage Recipe... 3.5lbs of pork 70% lean...
The red wine sauce I am making today is not a bordelaise but the common Red wine sauce made in French bistro. In france we call it the "Sauce Marchand de vin" which translate in to the wine maker sauce or wine merchant sauce. it gets its name for its simple and quick preparation that can by be done by anyone and also for its hearty / down to earth style which could be compared to a good winemaker. what ever the story is, it is a delicious little sauce that I strongly recommend you try. Ingredients for this recipe: 1 400...
How To Prepare Your Own wonderful, Côte de Boeuf from a rib of prime English beef on the bone.Then pan fried to perfection, in my caravan. The french like to call us "Les Rosbifs" its a term of endearment, we are the kings of roast beef. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
This incredible steak is fried on the stone, on fire, near the beautiful mountain lake and served with a refreshing sauce from homegrown organic ingredients! This is more than just a coking video, it is a therapy that will bring you a special relaxation and satisfy all your senses at once...Enjoy! Interested in our custom knives? Write us on Facebook: https://www.facebook.com/AlmazanKitchenRecipes Ingredients: 500g free-range beef handful of parsley 1 green pepper 3 garlic cloves 2 tbsp. olive oil 1 lemon round red chili salt, pepper Support our channel: Patreon: https://www.patreon.com/AlmazanKtichen Skrill: email@example.com Neteller: 451123232837 SUBSCRIBE: https://www.youtube.com/c/AlmazanKitchen SUBSCRIBE TO OUR LIVE CHANNEL: https://www.youtube.com/channel/UCZQR3XLNWmmJXpMJIH9rsTg Follow us: Facebook: https://www.facebook.com/AlmazanKitchenRecipes Twitter: https://twitter.com/almazan_kitchen Instagram: https://instagram.com/almazan_kitchen
MAN VS 80oz STEAK CHALLENGE ----------------------- Texas Cattle Ranch offers a massive food steak challenge that consist of a 5 pound steak, salad, bread and a side of your choice. If you can finish the steak in under 1 hour and 15 mins, you'll receive the meal free along with an awesome shirt! If you fail you must pay $40. 735 E Main St, Lakeland, FL 33801 ----------------------- Michael's Jenkins: https://www.youtube.com/channel/UCED914OyZpomE2-yxwIrjng ----------------------- My Social Media: https://www.facebook.com/nathan.figueroa.12 https://www.instagram.com/natefiggs https://www.myfitnesspal.com/natefiggs https://twitter.com/natefiggs Snapchat: Natefiggs87 ----------------------- Music credit by: Brock Berrigan- Dedicated, The Wonder Beers https://soundcloud.com/brockberrigan https://brockberrigan.bandcamp.com Thank you! ----------------------- For those that want to send me things: P.O. Box 670190 Coral Springs, Fl 33067
Jamie shows you his way to cook the perfect beef steak and let's you in on the secret of how to get the best from your butcher. (Prices are approximate and based on the price on the day of upload.) All the food made in this video was shared out and eaten among the very lucky Food Tube crew. Nothing goes to waste. For more nutrition info, click here: http://jamieol.com/D3JimM Jamie Oliver's Food Tube | http://goo.gl/EdJ0vK Subscribe to Food Tube | http://goo.gl/v0tQr Twitter: https://twitter.com/JamiesFoodTube Tumblr: http://jamieoliverfoodtube.tumblr.com/ Facebook | http://goo.gl/7R0xdh More great recipes | http://www.jamieoliver.com #FOODTUBE x
SUBSCRIBE: http://full.sc/16D8p35 For more ways to kick it up a notch: http://full.sc/16Ziuli Martha Stewart and Emeril Lagasse mix a dry rub with paprika, ground pimenton, garlic powder and thyme for hanger steak. The Emeril Channel invites people to join Chef Emeril Lagasse as he teaches you how to make his signature dishes and so much more. From recipes perfect for tailgating at the game, to classic dishes that pack a punch, he'll show you how to put the BAM in your cooking. Connect with Emeril Online Visit Emeril's Official Site: http://full.sc/16D8q7c Follow Emeril on Facebook: http://full.sc/16Ziuli Follow Emeril on Twitter: http://full.sc/16ZiJwx Follow Emeril on Pinterest: http://full.sc/16D8sMj Follow Emeril on Instagram: http://full.sc/16ZiPV2 Shop...
How To Cook Deer/Venison Liver.A super quick,Fresh,pan fried Venison Liver dish,with a mustard sauce,served on toast,Cooked in real time,and takes under 10 minutes to cook.A 10 minute meal never tasted so good,thanks for watching. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
What's the best way to dine at a modern steakhouse? Is there a perfect temperature you should be asking for? Bowery Meat Co. Executive chef and owner Josh Capon shows us the right way to carve up a juicy tomahawk steak. Subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Looking for that killer Beef Roast to serve up at your Pit? Try this real moist and tender Sirloin Beef Roast using our Slice and Roll method. And it's real easy to do..! -...Please Subscribe, Fav and Share us. Thanks..! Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill. To print out this recipe, or to get your BBQ Pit Boys Pitmasters Certificate,...
Not a complete how to video for sure. I have done that several times on video. This is just me boiling up the crayfish I caught along with corn, sausage, mushrooms, potatoes and spices on a rainy day here in Minnesota. www.instagram.com/northernseclusion
I first had this delicious cut of beef many many years ago with an oozy gorgonzola sauce. This version is awesome and much healthy than it's cheesy friend. The chimichurri is how I always make it but like all recipes there are many ways to make it, if you make it at home i'd love to hear about it. Enjoy and have an excellent week. Subscribe to my channel: https://www.youtube.com/tobieputtock Follow me on: Instagram: http://instagram.com/tobieputtock Facebook: https://www.facebook.com/TobiePuttock Twitter: https://twitter.com/tobiep
The Food Of England. Another wonderful, vintage archive clip, recorded in 1973, talking about the UK joining the EU in 1975, and the fantastic, traditional, local foods we had to offer them.But as Brexit approaches, and we finally start the process of leaving, after 42 years, Have tastes changed with the times?, and are these once familiar, traditional, butchery small goods still available today. Only just. Enjoy. (I apologise for the sound quality, HD hadnt even been dreamed of) Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And...