How To make Seafood Glace'
2 Envelopes unflavored gelatin
1/2 c Cold water
10 oz Cans consomme'
1 tb Lemon juice
2 tb Finely chopped green onion
2 tb Finely chopped curly
Parsley 1/2 ts Tabasco
3 Dz boiled shrimp or
-crawfish, Or 1/2 lb fresh crabmeat 2 To 3 dz crackers
Mayonnaise Curly parlsey sprigs Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley.
How To make Seafood Glace''s Videos
Teriyaki Sauce & Glaze
Homemade Teriyaki sauce is one of the best sauce you can have in your fridge you can put it on any thing from chicken to steak to tofu the possibility are endless. in this video i show you how you can make it at home in just a few mins.
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Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Fish Demi-glace
Fish stock created by using the head, bones, and fins of a striped bass. After cooling it formed a gel.
Demi Glace The King of All Sauces | Chef Jean-Pierre
Hello There Friends! Today I make Demi Glace, this sauce is quite a process to make. Although it yields the best results that you could ever hope for in a sauce! So much flavour all packed into a delicious sauce. Come and learn how to make the King of All Sauces in this easy to follow video! Let me know what you think in the comments below.
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1 Minute Recipe- Salmon with Spicy Pomegranate-Orange Glaze
This salmon dish is both light and deeply flavorful!
It's perfect for the holiday season with a hit of citrus and pomegranate seeds.
Follow at home:
A soy-ginger glaze/syrup that is good on just about anything.
A very popular soy ginger glaze. Fantastic on seafood. Remember, you can substitute medallions of fresh ginger. Questions? e-mail me. ( this is a three parter, so make sure to see the other two)
Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series
There may be no better tasting fish than Chilean Sea Bass; the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succulent. This week Master Sushi Chef Hiroyuki Terada shows you how to make this dish that has been on our menu for the last 6 years. If you can't find Chilean Sea Bass, substitute Cod instead.
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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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