Chocolate Expert Guesses Cheap vs. Expensive Chocolate | Price Points | Epicurious

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Cheese Expert Guesses More Cheap vs Expensive Cheeses | Price Points | Epicurious

In this episode of 'Price Points', Epicurious brings back cheese expert and noted author Liz Thorpe to guess which one of two cheeses is more expensive. Liz breaks down brie cheese, cheddar cheese, gouda cheese, mozzarella cheese, and washed rind cheese. For each round of cheeses, Liz looks at, smells, and taste tests before guessing which cheese costs more. Once the prices are revealed, Thorpe explains why a specific cheese making process costs more and dives into the specifics of how to make the different cheeses. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. Cheese Expert Guesses More Cheap vs Expensive Cheeses | Price Points | Epicurious

I Tried To Make This Chocolate Crepe Cake

“I’ve just been doing everything wrong my whole life.” Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/57465 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com)

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes. Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

カカオ豆と砂糖で作る自宅ビーントゥバーチョコレート Homemade Bean to Bar Chocolate

カカオ ! ∴∵ゞ(´ω`*) ♪ 今回はメランジャーをお借りして自宅でビーントゥーバーチョコレートっぽい事やってみました。 フードプロセッサー とすり鉢を使ってつくったのは 8:29〜 今回はビーントゥーバーについて、簡単にお話ししましたが、 カカオの木の栽培からカカオ豆を採取し板チョコまでの製造を行う「ファームトゥーバー」というのもあります。 これからもっと学んでいきたいです。 Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : http://www.nicovideo.jp/user/1044719 cookpad : https://cookpad.com/kitchen/1890523 [材料] ■ダークチョコレート(計815g) ・カカオ豆(グレナダ産):530g(65%) ・きび砂糖:285g(35%) [作り方] 1. カカオ豆を選別する。 2. カカオ豆を洗う。 3. カカオ豆を乾かす。 4. 天板にカカオ豆を置き、オーブンで予熱なし130℃で30分焼く。 5. そのまま140℃で5分焼く。(オーブン内の温度にムラがある場合は混ぜる。) 6. 指で潰して殻が割れればそれでOK。割れない場合は140℃で数分追加で焼く。 7. 丁寧に殻を取り豆を潰す。 8. 好みの分量にパーセンテージを計算し砂糖と合わせてメランジャーに3時間〜かける。 9. メランジャーを使わない場合はフードプロセッサーやすり鉢を利用する。 10. テンパリングしてチョコレートのモールドに入れて固めて完成。 ■オーブンレンジ Panasonic NE-BS801(廃盤) (新型)http://amzn.to/2vuvqEe ■フードプロセッサー クイジナート フードプロセッサー DLC-101J https://amzn.to/2I6eD3J ■放射温度計 レーザーポイント機能付き http://amzn.to/2DyRUdB ■パストリーゼ77(マーブル台に吹きかけた除菌剤) https://amzn.to/2G6HUW0 ■キッチンバサミ 鳥部製作所 キッチンスパッター KS-203 http://amzn.to/2gqjBvJ ■国産さとうきび糖 600g https://amzn.to/2jNcWcX ■カップ印 きび砂糖 750g https://amzn.to/2jMBNNW ■グレナダ産カカオ豆 https://bean-to-bar-org.stores.jp/items/532bad6e8a56101c540004c2 ■Camera : SONY α7SⅡ http://amzn.to/2vu8EfC ■Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED http://amzn.to/2wDj8cq TAMRON : SP 90mm F/2.8 Di MACRO 1:1 VC USD (Model F017) http://amzn.to/2wDqsVm SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS http://amzn.to/2wDqsEQ ■Microphone : RODE VideoMic Pro Rycote VMPR http://amzn.to/2vudglQ #ビーントゥバー #beanToBar #チョコレートカカオ #チョコレート #chocolateCacao #chocolate

What It's Like to Have the Same Name as a Celebrity | "I Love Your F*cking Name" | Iris

Starring Elizabeth Taylor, Brigitte Bardeau, Peter Pan and Ronald MacDonald. Yes, those are their real names. I Love Your F*cking Name, directed by Finn O'Hara, is a film about the complex relationships people have with their given names, and offers a glimpse into what it’s like to live with a name that makes every introduction a “thing.” Each of us is given a name at birth – a verbal tattoo that’s with us wherever we go. It’s inescapable. Especially if you have a name that stands out for one reason or another. This film makes us think about the whole ritual of naming and the impact it can have on our entire lives. Still haven’t subscribed to Iris on YouTube? ►► http://bit.ly/subthescene About Iris At Iris, our message to women is simple: You are enough. We produce relatable, engaging video that makes our audience laugh, cry, and say, "Yep, that's me." What It's Like to Have the Same Name as a Celebrity | "I Love Your F*cking Name" | Iris

In this episode of 'Price Points', Epicurious challenges chocolate expert Amy Guittard of Guittard Chocolate Company to guess which chocolate is more expensive. Guittard breaks down baking chips (aka chocolate chips), white chocolate, dark chocolate, and cocoa powder. For each type, the connoisseur looks at and taste tests each chocolate before guessing which chocolate costs more. Once the prices are revealed, Guittard explains why a specific chocolate costs more and dives into specifics on how each chocolate is prepared.

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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Chocolate Expert Guesses Cheap vs. Expensive Chocolate | Price Points | Epicurious

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