The Sporting Chef
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The Sporting Chef

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The Sporting Chef - Season 1
189910 saisons
TOUS PUBLICS
10 épisodes
  • 1. Fish and Shrimp Cakes

    1. Fish and Shrimp Cakes

    Fish and shrimp are best friends, especially when they are cooked together.
    Fish and shrimp are best friends, especially when they are cooked together.
    TOUS PUBLICS
    6 min
    30 déc. 1899
  • 2. Whine About Wine

    2. Whine About Wine

    Scott only cooks with cheap wine and saves the expensive stuff for drinking. He shows how to make a simple red win sauce.
    Scott only cooks with cheap wine and saves the expensive stuff for drinking. He shows how to make a simple red win sauce.
    TOUS PUBLICS
    2 min
    30 déc. 1899
  • 3. Brining

    3. Brining

    Scott doesn't cook a duck or goose without brining them first. Learn how to draw blood without diluting the brining water.
    Scott doesn't cook a duck or goose without brining them first. Learn how to draw blood without diluting the brining water.
    TOUS PUBLICS
    2 min
    30 déc. 1899
  • 4. Waterfowl Marinade

    4. Waterfowl Marinade

    Scott shows his recipe for marinating waterfowl. It's a very simple recipe with a citrus Asian kick.
    Scott shows his recipe for marinating waterfowl. It's a very simple recipe with a citrus Asian kick.
    TOUS PUBLICS
    2 min
    30 déc. 1899
  • 5. Dry Fish

    5. Dry Fish

    Scott shows a simple way to make sure you don't have 'fish juice' in your freezer bags.
    Scott shows a simple way to make sure you don't have 'fish juice' in your freezer bags.
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    1 min
    30 déc. 1899
  • 6. Flash Fry

    6. Flash Fry

    Chef Leysath explains the difference between cooking different sizes of meat in different oil temperatures.
    Chef Leysath explains the difference between cooking different sizes of meat in different oil temperatures.
    TOUS PUBLICS
    2 min
    30 déc. 1899
  • 7. Chili

    7. Chili

    Got leftover chili? Here's a simple way to make sure it doesn't go to waste.
    Got leftover chili? Here's a simple way to make sure it doesn't go to waste.
    TOUS PUBLICS
    49 sec
    30 déc. 1899
  • 8. Boar Slider

    8. Boar Slider

    Scott makes a simple breakfast slider sandwich with ground wild boar and quail egg.
    Scott makes a simple breakfast slider sandwich with ground wild boar and quail egg.
    TOUS PUBLICS
    1 min
    30 déc. 1899
  • 9. Stuffing a Backstrap

    9. Stuffing a Backstrap

    Chef Leysath demonstrates his technique for slicing a backstrap and how to tie it after you stuff it.
    Chef Leysath demonstrates his technique for slicing a backstrap and how to tie it after you stuff it.
    TOUS PUBLICS
    3 min
    30 déc. 1899
  • 10. Proper Temperatures

    10. Proper Temperatures

    Scott slices a marinated duck breast and shows you how it should look (and what it shouldn't look like) when cooked under proper temperatures.
    Scott slices a marinated duck breast and shows you how it should look (and what it shouldn't look like) when cooked under proper temperatures.
    TOUS PUBLICS
    2 min
    30 déc. 1899
  • The Sporting Chef
    189910 saisons
    The Sporting Chef - Season 1
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