Hey Everyone! I'm Corey Siegel, a 5x Culinary Olympic Gold Medalist that has a passion for teaching people how to cook and sharing food around the world.
Everything was perfect until the 170°F...... Pull at 152°F.....by the time you crisp off skin and carry-over cooking while it rests will bring it to about 170°.....
Crispy Roast Pork Belly (Porchetta)! Recipe Below 👇 Porchetta: 1 pork belly Generously season with Salt Heavy pinch Black pepper Heavy pinch Red Chili Flake 6ea garlic cloves Heavy pinch Thyme 1 ea Lemon zest Heavy pinch Parsley Heavy Pinch Rosemary Bake at 300F to an internal of 170F Crisp skin at 500F for about 10 minutes
Pumpkin Seed Crumble, perfect for topping roasted root vegetables! Recipe Below👇2 TBS Coconut Oil1 Cup Pumpkin Seeds2 TBS Fennel Seeds2 TBS Coriander Seeds.5 TBS Red Chili FlakePinch of Kosher SaltProcedure:Melt the coconut butter in a pan and toast the pumpkin seeds, fennel seeds, coriander seeds and red chili flake until they become fragrant and start to brown. Season with a pinch of salt then use a mortar & Pestle or throw in a food processor to chop down. Sprinkle this on roasted root vegetables with some creamy cheeses!
Roasted Beets and Burrata! Recipe Below👇 Roasted Beets: 4-6 EA Golden Beets .25C Olive Oil Heavy Pinch of Kosher Salt A few cracks of Black Pepper 1QT Orange Juice .5C White Balsamic Vinegar 2 ea Lemon Juice A few sprigs of Thyme Season the beets with olive oil, salt and pepper then add to a small roasting pan with orange juice, white balsamic vinegar, lemon juice and thyme. Roast at 400F uncovered for about 1 hour until they are poked with a fork and no resistance. The liquid should have reduced and made a nice tasting syrup like liquid. Peel the beets with a towel and cut them into smaller pieces. Let them cool down and toss them with the glazing liquid. To plate: Two spoonfuls Pumpkin Seed Crumble (recipe in next video!) can sub chopped toasted pistachios 1ea Burrata Drizzle of Honey A few small Mint leaves or finely shaved Pinch of Finishing Salt Finishing salt is a large flakey salt
Roasted Beets and Burrata! Recipe Below👇 Roasted Beets: 4-6 EA Golden Beets .25C Olive Oil Heavy Pinch of Kosher Salt A few cracks of Black Pepper 1QT Orange Juice .5C White Balsamic Vinegar 2 ea Lemon Juice A few sprigs of Thyme Season the beets with olive oil, salt and pepper then add to a small roasting pan with orange juice, white balsamic vinegar, lemon juice and thyme. Roast at 400F uncovered for about 1 hour until they are poked with a fork and no resistance. The liquid should have reduced and made a nice tasting syrup like liquid. Peel the beets with a towel and cut them into smaller pieces. Let them cool down and toss them with the glazing liquid. To plate: Two spoonfuls Pumpkin Seed Crumble (recipe in next video!) can sub chopped toasted pistachios 1ea Burrata Drizzle of Honey A few small Mint leaves or finely shaved Pinch of Finishing Salt
This is freaking awsome... doing it this weekend. On a side note ... what oven is that you have... I'm doing my kitchen and looks exactly like what I'm looking for!
INGREDIENTS: • 300g Corn • 600g Corn Juice • 50g Cream • 2g Garlic (Minced) • 2g Shallots (Minced) METHOD: SWEET CORN MOUSSE • 10g Whole Butter • 450g Corn Puree • 3.37g Calcium Lactate • 2.35g Iota • .65g Kappa 1. Sweat the shallots and garlic in a pan with the whole butter 2. Add in the corn, corn juice and cream 3. Bring to a simmer and cook for 20 minutes 4. Puree the corn in a vita-prep until silky smooth and strain through a chinoise 5. Cool the puree 6. In a pot, mix the puree with a whisk, adding in the Calcium Lactate, Iota and Kappa 7. Bring to a boil, add to mold, freeze and pop out
Honey Challah 🤤 Recipe Below 👇 Makes 1 Loaf: 6g Dry Active Yeast 12g Fine Sea Salt 563g Bread Flour 230g 85F Water 1 Egg 100g Olive Oil 150g Honey To Finish: 1 Egg Yolk Sesame Seeds Procedure: 1. Combine all ingredients in a mixer with a dough hook and mix on a low to medium speed for about 10 minutes. 2. Transfer to an oiled bowl and let double in size. 3. Punch it down and portion into 3 equal parts. 4. Roll into balls and let them sit for 20 minutes. 5. Stretch and roll out into strands. 6. Braid and tuck the ends underneath. 7. Allow to double in size 8. Brush with egg yolk and top with sesame seeds. 9. Bake at 375F for 30 Minutes.
@@coreybsiegel EVER have puff balls? Big white,some soft ball to beach ball size, dad would slice them then soak them in beef broth over night. Fake steak!!
Morel Mushroom are GOLD! Recipe Below 👇 Morel Pasta: .5lb Morel Mushrooms 2Tbs Butter 1Tbs Garlic 1Tbs Shallot Heavy Pinch of salt Couple cracks of black pepper Handful of Bucatini 4 Tbs Crème Fraiche 1 cup of pasta cooking water 1/4 of a Lemon zested 2 Tbs sherry vinegar Heavy pinch of chives A ton of Parmesan cheese Note: cut the morels in half and clean in a bowl of water then put on a paper towel before cooking
Crispy Lamb Lasagna!🔥 Perfect Spring Dish for Easter! Recipe Below👇: Lamb Lasagna: 2oz Olive Oil 1lb Ground Lamb Heavy Pinch of Salt Couple Cracks of Black Pepper 3 Garlic Cloves 1 Shallot 1 TBS Red Chilli Flake 2 TBS Dried Oregano 1 QT Tomato Sauce 8 Lasagna Pasta Sheets Once Ragu is made, layer with pasta sheets and Parmesan Cheese. Press and Chill until completely cold so it is sliceable. Tomato Sauce: 8oz Canned Crushed Tomatoes 4oz Olive Oil 2 Garlic Cloves .5 Small White Onion Pinch of Salt Pinch of Black Pepper To Finish: Extra Virgin Olive Oil Basil Tomato Sauce Parmesan Cheese Ricotta Cheese
Is it possible to post the recipe as cups instead of grams? Looks delicious, but having a harder time trying to figure out the measurements. Thank you so much.
Matzah Ball Soup! Recipe Below👇: The real question is, are you team Floaters or Sinkers?! Matzah Balls: .5C Matzah Meal 2 Eggs 1 Tbs Salt A few cracks of Black pepper 1 Tsp Baking Soda 2 Tbs Water 2 Tbs Chicken Fat or Ghee 1 Tbs Chopped Dill Mix all together and let sit for 20 minutes before rolling into balls. Soup: .25c Olive Oil 1 Cup Carrots Rough Cut 1 Cup Celery Rough Cut 1 Cup Onions Diced 1.5 Qt Chicken broth Pinch of Salt Sweat out the vegetables, cover with broth, boil Matzah balls for 30-40 minutes Garnish: Roasted Chicken (I only like to use dark meat) Dill Oil - can substitute Extra Virgin Olive Oil Dill
Aji Amarillo Coconut Sauce 🔥 Recipe Below👇: Aji Amarillo paste is a popular ingredient in Peruvian cuisine. It is made from a specific type of yellow chili pepper called Aji Amarillo, which is commonly used in Peruvian cooking for its fruity flavor and mild to moderate heat. To make the paste, the peppers are typically blended with other ingredients such as oil, vinegar, garlic, and salt. Aji Amarillo paste adds a unique flavor and vibrant color to dishes like ceviche, sauces, marinades, and stews. It can often be found in Latin American grocery stores or specialty food stores. The sauce in this recipe is served cold with cured and lightly smoked salmon with blood oranges, avocado and parsley oil. Aji Amarillo Coconut Sauce: 1 Can unsweetened coconut milk 3TBS Aji Amarillo Paste 2 Garlic Cloves 1 Shallot 1 Small Lemongrass Stalk 2tbs Olive Oil Heavy Pinch of salt Parsley Oil: 1 Bunch Parsley 1 Cup of Olive Oil Blend, Bring to a simmer and strain through a coffee filter
MASA FOCACCIA 🌽🔥Recipe Below👇: Inspired by my recent visit to Mexico City watching fresh tortillas being made, my curiosity kicked in to see how implementing masa into breads I am used to baking would taste and WOW! The flavor was something I haven’t experienced before and I was surprised by the incredible flavor that the nixtamalized corn brought to the table. Give this one a shot and let me know what you think! Masa Focaccia: 500g Bread Flour 250g Masa 800g Water 20g Salt 50g Extra Virgin Olive Oil 20g Dry Active Yeast Cilantro Spice Oil: .5C Extra Virgin Olive Oil .25C Chopped Cilantro 1Tbs Coriander 1Tbs Cumin 1 Arbol Chili In a bowl combine the yeast and water. In a separate bowl mix the Bread Flour and Masa then add it to the water and mix to combine to a shaggy mass. Let sit for 20 minutes. Add the oil and salt then fold a few times. Let the dough proof for about then do a stretch and fold. Continue this for 4 hours while folding every 30 minutes. Place on a nonstick baking tray covered in oil and proof until doubled in size. Add the Cilantro Spice oil and make indents with your fingers and allow to rise again. Add flaky salt and bake at 425F for about 25 Minutes. Transfer to a wire rack and allow to cool for 1 hour
In my opinion I would tell the audience what you’re cooking right in the beginning. It’s a great video but I think that it would grab the viewers attention more and you’d get more views
