Every Way to Cook a Chicken Breast (32 Methods) | Bon Appétit

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How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro). He also demonstrates how to make Tomago, a Japanese egg omelet. 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 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit Cody Auger, chef/co-owner of Nimblefish

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

Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on the PK Grill

Prime Tomahawk Ribeye Steak Recipe on the PK Grill Visit https://www.matadorprimesteak.com and use Coupon Code “BBQRIGHT10” for 10% OFF Your First Purchase For more barbecue and grilling recipes visit: http://howtobbqright.com/ Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. Weighing in at well over 3lbs, it’s one “Hoss” of a steak. If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right. For this recipe I fire up my PK 360 (check out this grill here: https://www.pkgrills.com/the-new-pk360-grill-smoker/?afmc=1s ) set up for a 2 zone fire – hot side and cool side; I also add a set of GrillGrates (check them out here: https://www.grillgrate.com/?aff=13 ) for even cooking temps and perfect grill marks. Season the steak with a good dose of Salt, Black Pepper, and Garlic; I use my AP Rub but you can use your favorite seasonings. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat. After 30 minutes apply a light coat of coarse Steak Rub and sear it on the hot side of the grill about 5 minutes each side. Be sure to give it a twist half way through each side so the steak develops grill marks. Carefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill. At this point you want to monitor the internal temperature. Insert a probe thermometer (I used my Thermoworks Chef Alarm - check it out here: https://www.thermoworks.com/ChefAlarm?tw=KILLERHOGS ) into the center of the steak set for 125⁰ or your desired doneness. Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. As the steak cooks, baste it every few minutes with the butter mixture. Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes. A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain. And don’t forget to gnaw on that bone…That’s where the best flavor is!! For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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In this episode of Handcrafted, the Founder of Worldwide Soba Inc, Shuichi Kotani, shows Bon Appétit how to turn make soba noodles by hand. 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 Handmade Soba Noodles | Handcrafted | Bon Appétit

Testing The Cheapest Survival Kit On AMAZON

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Join Basically editor Amiel Stanek as he attempts to cook chicken breast in almost every way possible. Which method is the best? Deep-fried? Coal-cooked? Microwaved? Well, it's definitely not microwaved.

Skip to the different methods here:
00:18 BAKED CHICKEN
0:49 ROASTED CHICKEN
1:19 BROILED CHICKEN
1:55 BOILED CHICKEN
2:25 POACHED CHICKEN
2:48 BRAISED CHICKEN
3:38 MILK-BRAISED CHICKEN
4:14 STEAMED CHICKEN
4:25 MICROWAVED CHICKEN
4:38 ROTISSERIE CHICKEN
4:59 DEEP-FRIED (NAKED) CHICKEN
5:31 DEEP-FRIED (BREADED) CHICKEN
5:57 COUNTRY-FRIED CHICKEN
6:36 SEARED CHICKEN
7:07 PANINI-PRESSED CHICKEN
7:34 SALT BLOCK CHICKEN
7:48 BRICKED CHICKEN
8:03 IRONED CHICKEN
8:18 AIR-FRIED CHICKEN
8:51 INSTANT POT CHICKEN
9:15 SLOW-COOKED CHICKEN
9:47 CLAY-BAKED CHICKEN
10:18 SOUS VIDE CHICKEN
10:59 BLOW-TORCHED CHICKEN
11:28 DEHYDRATED CHICKEN
12:05 EN PAPILLOTE CHICKEN
12:43 POULET AU PAIN
13:16 SALT-BAKED CHICKEN
13:52 GRILLED CHICKEN
14:22 SMOKED CHICKEN
14:51 COAL-COOKED CHICKEN
15:29 CAMPFIRE CHICKEN

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Every Way to Cook a Chicken Breast (32 Methods) | Bon Appétit

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