The Balsamic Vinegar from Modena has a unique flavor, discover how to recognize it with this tips.
Academia Barilla Chef Sergio Maria Teutonico will show us how to taste Balsamic Vinegar. Follow the video to discover all the hidden savours and smells.
If you want to know more about Italian food and the Italian products have a look at our web site: http://www.academiab arilla.com/
Discover how to taste cheese. Academia Barilla Chef Sergio Maria Teutonico will teach us how to taste cheese. The short film is focused on Pecorino Gran Cru by Academia Barilla, and explains you how to find all the flavors hidden in the cheese.
If you want to know more about Italian food and the Italian products have a look at our web site: http://www.academiab arilla.com/
Academia Barilla Chef Sergio Maria Teutonico will show us how to taste Extra Virgin Olive Oil.
Follow the video to discover the secrets of Extra Virgin Olive Oil, the aromas you can find and the techniques to taste them.
Dicover more about Academia Barilla and the Italian food and culinary culture at our web site: http://www.academiab arilla.com/
Discover with Chef Matteo Carboni how to prepare the perfect marinade for you barbeque. Don't miss these Chef tips about fish and meet marinades. If you liked this recipe find more at http://www.academiab arilla.com
For print this recipe: http://www.academiab arilla.com/recipes/v ideo-recipes/grillin g-marinades.aspx
For your Easter Academia Barilla would like to suggest you this recipe: Rack of lamb with herbs and artichokes. Discover how to prepare this dish with Chef Matteo Carboni. For more Italian food recipes visit Academias web site http://www.academiab arilla.com
For print this recipe: http://www.academiab arilla.com/recipes/v ideo-recipes/lamb-wi th-artichokes.aspx
Chef Matteo Carboni from the Academia Barilla Culinary School tells us everything about the Italian Gorgonzola cheese, with Chef tips on how to serve it. More gourmet recipes at our web site: www.academiabarilla. com
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to prepare a Grape Must Jelly, and teaches us how to make grape must jelly desserts. More gourmet recipes at our web site: http://www.academiab arilla.com
Chef Matteo Carboni from the Academia Barilla Culinary School tells us about Italian varieties in table grapes, and their use in Italian cuisine. For more Italian food recipes visit the Academia Barilla web site: www.academiabarilla. com
Chef Matteo Carboni of the Academia Barilla Culinary School teaches us how to prepare an easy summer dessert: Melon Sorbet.
For more Italian culinary gourmet food news, recipes and more visit our web site http://www.academiab arilla.com/
For print this recipe: http://www.academiab arilla.com/recipes/v ideo-recipes/sorbet- melon.aspx
1. A variety of ... By: gumonthepants. on 11 Jun 10, 04:42:58 1. A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose. [1913 Webster]
Yes, you can use ... By: academiabarilla. on 27 Jan 10, 09:31:43 Yes, you can use honey-dew melon, same amount, same process.
can you substitute ... By: kittywov. on 11 Jan 10, 02:02:08 can you substitute melon with honey-dew melon?
The glucose, also ... By: academiabarilla. on 28 Aug 09, 10:07:27 The glucose, also known as grape sugar, is a monosaccharide or simple sugar with a lower sweetness than sucrose (table sugar). It is used in this recipe for the texture, because it drops down the freezing point of the sorbet without giving any further sweetness.
what is a glucose? By: RandolfLedesma. on 28 Aug 09, 08:40:37 what is a glucose?
shoemaker mellon ... By: thebardtenone. on 24 Aug 09, 02:29:09 shoemaker mellon peeling...
Here are some ... By: academiabarilla. on 19 Aug 09, 08:05:32 Here are some characteristics about the Traditional Balsamic Vinegar of Modena.
Aroma: intense and captivating.
Flavor: rich, complex aromas, intensified by the long aging process.
Body: full-bodied and dense.
You can discover more on our web site.
Balsamic vinegar? ... By: SinfulMentos. on 11 Aug 09, 04:47:38 Balsamic vinegar? o.o
isnt that stuff like, sour? o.o
yeah...i didnt know ... By: themachinegunn. on 25 Jul 09, 12:16:54 yeah...i didnt know you can use that
I had sorbet at a ... By: Penelopeb155. on 31 May 09, 03:44:35 I had sorbet at a treat shop today. It was delicious.
did he say glucose? By: tony0036. on 28 Apr 09, 06:11:41 did he say glucose?
Chef Matteo Carboni from the Academia Barilla Culinary School shares with us in this video a few info and Chef tips on the summertime ingredient of the month: melon. For more Italian food recipes visit Academia Barilla's web site: www.academiabarilla. com
Chef Matteo Carboni from the Academia Barilla Culinary School shows us in this video recipe how to make a Sicilian dish, Caponata, which he pairs with a seared tuna steak. For more Italian food recipes visit Academia Barilla's web site: http://www.academiab arilla.com
For print this recipe: http://www.academiab arilla.com/recipes/v ideo-recipes/tuna-st eak-with-caponata.as px
Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to make a strawberry mousse.
For more Italian recipes, chef tips and gourmet news visit our web site: http://www.academiab arilla.com/
For print this recipe: http://www.academiab arilla.com/recipes/v ideo-recipes/strawbe rry-mousse.aspx
your mousse looks a ... By: MrJakavana. on 08 Sep 10, 09:48:33 your mousse looks a bit too dry..... I think next time you might want to whip your cream to ribbon stage instead of peak stage. By doing so, your puree can be easily folded in with the cream, and the mousse will give you a better mouth feel.
@Finshou gelatin ... By: MrJakavana. on 08 Sep 10, 09:44:19 @Finshou gelatin can often be found at the baking section in the super markets. they may come in the powder form instead of gelatin sheets. Both are the same, but just a different form.
cream is located in the milk section.
looks really ... By: bbrofl. on 28 Jun 10, 01:14:28 looks really unnattractive, being honest looks like pink cottage cheese badly moulded
Good idea! By: TheOpaqueSoul. on 18 Jan 10, 18:11:04 Good idea!
Where can I find ... By: Finshou. on 08 Jan 10, 20:29:41 Where can I find the gelatin, and the cream?
I thought he said ... By: Nic0li01. on 08 Jan 10, 16:10:09 I thought he said meat instead of mint.opps. yummy. i neearly used a bit of chicken lol.
As gelatine is a ... By: academiabarilla. on 05 Oct 09, 15:51:17 As gelatine is a thickener, you can use agar agar instead. Agar agar is a natural thickener that comes form a seaweed; you dont have to soak it but put it in the hot liquid in the same proportions of the gelatine.
Hi can you tell me ... By: uciuser13. on 28 Sep 09, 14:49:00 Hi can you tell me instead of Gelatin can we add some thing else , cause we dont want to add gelatin........so what can we replace with the gelatin
Beautiful yet not ... By: flitterific. on 29 Jul 09, 14:26:54 Beautiful yet not elaborate...Thank you chef!
Nice work, we liked ... By: chefcommons. on 31 May 09, 08:10:23 Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
I have been looking ... By: futuramani. on 23 Nov 08, 00:50:58 I have been looking for something like this for months .. Thank you for making so many brilliant and easy cooking tips.. just brilliant
Exploring Academia Barilla Culinary School - Chef Matteo Carboni introduces us to the training kitchen of the culinary school, introducing to basic Chef and pasta making tools. For more recipes, chef tips, and Italian culinary news visit our web site: www.academiabarilla. com
Exploring Academia Barilla Culinary School - meet Chef Matteo Carboni, talking about the experience of being a Chef at a culinary school.
For more recipes, chef tips, and Italian culinary news visit our web site: www.academiabarilla. com
Academia Barilla's Chefs prepare a gelato ice cream using the freezing power of liquid nitrogen to speed up the process, and unveil new flavors.
For more recipes, chef tips, and Italian culinary news visit our web site: www.academiabarilla. com
much safer and ... By: TheCashistrash. on 15 Jun 10, 03:06:14 much safer and almost as fast using "Dry Ice"
I sincerely doubt ... By: randyleepublic. on 16 Apr 10, 20:32:22 I sincerely doubt that the nitrogen has ever been exposed to any pesticides or genetically engineered content. Organic for sure!
@chelemena182 ..... ... By: candyapple1766. on 11 Apr 10, 00:14:18 @chelemena182 ......
wow..
u need a liguid nitrogen LICENSE to use it tho
nitrogen is not an ... By: ggomez247. on 15 Sep 09, 18:03:24 nitrogen is not an inert gas it is quite reactive with the right chemicals.
Nitrogen is an ... By: blokeish. on 25 Aug 09, 03:00:31 Nitrogen is an Inert gas that constitutes 78% of our atmosphere. Here liquid Nitrogen is used to freeze the ice cream instantly. It's not an ingredient in the ice cream.
HAHA!..... the ... By: marek0086. on 02 Aug 09, 16:26:40 HAHA!..... the liquid Nitrogen turns into a gas (as u can see) and just evaporates.
No. Nitrogen is not ... By: TomCatFort. on 23 Jul 09, 14:40:06 No. Nitrogen is not organic. But can form organic molecules with carbon.
I would not ... By: snatum. on 10 Jul 09, 21:12:57 I would not consider it organic anymore.
where can I buy ... By: chelemena182. on 21 May 09, 18:42:56 where can I buy liquid nitrogen? and how expensive could it be?
Sicilian ice cream! ... By: takahashiwongwong. on 04 Apr 09, 08:35:11 Sicilian ice cream!!! i love you Sicily!!
this ice cream does ... By: mastergiux. on 21 Mar 09, 23:00:43 this ice cream does not contain nitrogen, when the nitrogen touches the icremean mix, it becomes gas nirtrogen like the one you breath,
Maybe im stupid for ... By: nagchumpalot. on 18 Mar 09, 10:45:02 Maybe im stupid for asking.. but is liquid nitrogen considered
Organic?, because i make Ice Cream with organic ingredients and i would like to have a try at this..
dang! now i want ... By: santanoreal1026. on 17 Mar 09, 07:18:48 dang! now i want ice cream
Complimenti ... By: Fabius9. on 03 Jun 08, 19:29:14 Complimenti veramente una tecnica spettacolare...
Latest comments made on this video:
By: markbrodziak. on 06 Sep 10, 15:58:07
It taste like shit
By: faithta. on 17 May 10, 07:59:02
looks good.
By: SuperParadox777. on 01 Feb 10, 02:38:24
Nice Video! Simply Delicious.
By: sibeguev. on 14 Jan 10, 17:13:55
ahhhhh! makes me hungry!
By: sizzlingpeanut. on 08 May 09, 06:48:32
simplicity in style... delicioso!
By: mixcatcom. on 07 Feb 09, 02:44:47
Great idea.. I will try to make that.. Simple and loads of flavor.
By: Paltarena. on 26 Jan 09, 13:31:51
Yummmy!!!! ;-P