A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Order No. 3: Steak
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Content provided by Global. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Global or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
A simple, sizzling, succulent steak never fails to get the mouth watering. But nailing the perfect steak isn’t just in the cooking. It starts with the meat. John speaks to award-winning chefs Richard Turner (Hawksmoor), Mark Hix (Tramshed) and beef guru Peter Hannan to get the lowdown on dry ageing his own meat. Can John replicate Peter’s ground-breaking technique in his own kitchen, to serve up a Cult Food worthy T-bone to the best in the business? Plus, John shares the secrets to cooking a perfect steak, every time! Watch my full Beef series on the Food Busker YouTube channel: https://youtu.be/YRU80h2FM-A Here’s how to cook the perfect steak: https://youtu.be/80zzuSczYC4 And if you want to try some of my dry-aged beef, you can get you hands on it from my store: https://www.foodbusker.com/store Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together! For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker Presenter: John Quilter Contributors: Richard Turner (Hawksmoor), Mark Hix (Tramshed, HIX Soho)
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9 episoade
MP3•Pagina episodului
Manage episode 234920114 series 2505261
Content provided by Global. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Global or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
A simple, sizzling, succulent steak never fails to get the mouth watering. But nailing the perfect steak isn’t just in the cooking. It starts with the meat. John speaks to award-winning chefs Richard Turner (Hawksmoor), Mark Hix (Tramshed) and beef guru Peter Hannan to get the lowdown on dry ageing his own meat. Can John replicate Peter’s ground-breaking technique in his own kitchen, to serve up a Cult Food worthy T-bone to the best in the business? Plus, John shares the secrets to cooking a perfect steak, every time! Watch my full Beef series on the Food Busker YouTube channel: https://youtu.be/YRU80h2FM-A Here’s how to cook the perfect steak: https://youtu.be/80zzuSczYC4 And if you want to try some of my dry-aged beef, you can get you hands on it from my store: https://www.foodbusker.com/store Make it, post it, share it, eat it! I wanna see your versions of the Cult Foods I’m exploring in this series. Tag @FoodBusker on Instagram and share your tips, your learns and your fails. We’re all in this together! For more Cult Food recipes and adventures in food, head to the Food Busker YouTube Channel: www.YouTube.com/FoodBusker Presenter: John Quilter Contributors: Richard Turner (Hawksmoor), Mark Hix (Tramshed, HIX Soho)
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9 episoade
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