@seldi_b44:

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Thursday 07 November 2024 17:03:53 GMT

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W124 :

Gugjini im nrmal se sa ka me i shku♥️🦁🥰

2024-12-06 19:26:58

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『ᴀᴢ』ᴀʟʙᴀɴɪᴀ✓ :

oo vllaa sa te ka shku

2024-11-14 12:22:28

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dave_dizdari_🇦🇱❤️🇦🇱🌎 :

🥰🥰🥰

2024-11-15 04:17:23

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bazza😉👑

2024-11-24 12:49:37

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PRO CHEF SHOWS HOW TO MAKE A CHICKEN ✨FANCY✨ #chicken #chef There are levels to cooking. For us basic cooks at home, if we got a whole chicken, most likely we’d just oven roast it and call it a day. But what would a professional chef do with it? Chicken Cordon Bleu? Crispy Confit Chicken? How about a Chicken Ballontine? The name of the dish came from the French word “Ballot” which means “package”. It is a dish with a complicated and lengthy process, usually only served on special occasions. It involves a technique where the chef will debone the chicken, and creates some kind of stuffing, then wraps it into a cylindrical shape. The stuffing can be various different ingredients, including different types of vegetables, herbs, and spices. In today’s episode, chef Reid is using a highly technical method of using chicken + mushroom mousse as stuffing. So what’s the “secret” here? Attention to detail matters when it comes to executing a complex dish, but most importantly, high quality ingredients is the key. At Shilling, the process of making the Chicken Ballotine starts with a great Amish chicken. From boning the bird, leaving the skin intact, even pounding, proper technique when creating the mousse: keeping it very cold and seasoned well. And then while cooking it making sure to keep it moist and getting the skin crispy. This high level of cooking comes as a no surprise as chef Reid of Shilling Canning Company has a background in one of the finest kitchens in the world under culinary legend, Thomas Keller. It was awesome to watch… and taste. THANK YOU CHEF🫡

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