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How to Cook Scallops
Posted by: bsernat
Video duration: 258 seconds
Learn how to cook sea scallops Perfectly! Scallops are so delicious they don't need much to make them great. Many more recipes and techniques on video at www.Cookin101.com.
Related: chefs, cook, cooking, diver, easy, how, learn, recipe, recipes, scallop, scallops, sea, secrets, to, video
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Cool Mushroom Garnish
Posted by: bsernat
Video duration: 171 seconds
Easy garnish to make and it will liven up any plate. Wow your friends with this cool mushroom garnish. Many more recipes and techniques on video at www.Cookin101.com.
Related: chef, cook, cooking, food, garnish, how, how-to, knife, mushroom, recipe, recipes, secrets, skills, technique, techniques, to, video
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Garlic Rumbler- How to Mince Garlic
Posted by: bsernat
Video duration: 257 seconds
This is a fast and impressive way to mince garlic. Much more fun and efficient than a garlic press or food processor. Hundreds more recipes and techniques on video at www.Cookin101.com.
Related: chef, cookin, cooking, food, garlic, how, knife, professional, recipe, recipes, secret, skills, technique, techniques, to
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How to Skin and Dice a Tomato
Posted by: bsernat
Video duration: 160 seconds
Use this technique to easily remove the skin and seeds from tomatoes leaving just the tender flesh. Hundreds more videos and techniques at www.Cookin101.com
Related: chef, cook, cooking, dice, how, knife, professional, recipe, recipes, skills, skin, technique, to, tomato, tomatoes
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Turned Potato Garnish
Posted by: bsernat
Video duration: 91 seconds
A versatile garnish for any dish, meat or fish. Roast or boil them. Hundreds more recipes and techniques on video at www.Cookin101.com
Related: cook, cooking, garnish, how, knife, potato, skills, technique, to, turned
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Turned Roasted Potato Garnish
Posted by: bsernat
Video duration: 150 seconds
The perfect garnish for any dish and so delicious. Change the herbs you baste with for different flavors. Hundreds more recipes and techniques on video at www.Cookin101.com.
Related: butter, cook, cooking, food, garnish, herbs, how, potato, recipe, recipes, roast, roasted, roasting, technique, techniques, to, turned
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How to Remove the Skin from Salmon
Posted by: bsernat
Video duration: 57 seconds
Quickly and easily remove the skin from a salmon fillet. Many more recipes and techniques at www.Cookin101.com.
Related: chef, cook, cooking, fish, knife, professional, recipe, recipes, salmon, skills, skin, skinning, technique, video
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Latest comments made on this video:
By: bsernat. on 10 Sep 08, 21:22:08
A sprig of thyme, it adds a lot of flavor along with the browned butter. You can use any herb or spice after you add the butter to give more flavor to the scallops.
By: emailroy2002. on 10 Sep 08, 21:09:42
what is that green thing on the butteR?
By: deathgod836. on 24 Aug 08, 13:26:17
love scalop
By: bsernat. on 21 Aug 08, 18:40:56
Sure, you can just use butter. Be careful to cook it over low heat though or the butter will burn. Add a little olive oil to the pan also so the butter won't brown as fast.
By: militaryofficer101. on 21 Aug 08, 16:46:28
i want to cook the scallops with shrimp with a butter lemon garlic sauce to put in a pasta can i just cook it with the butter or should i use some other ingredient?
By: trav022007. on 15 Aug 08, 06:05:44
Wooow Butter bomb idea catched me by suprise...great idea!!!
By: bsernat. on 13 Aug 08, 13:02:54
Sure. =)
By: bsernat. on 13 Aug 08, 13:01:55
You can use olive oil but since you are searing the scallops over such high heat it will burn much faster than vegetable oil. Vegetable oil has a higher smoke point so it works better here. You could also use peanut or grapeseed oil.
By: Buchadave. on 09 Aug 08, 15:00:19
question...is it a neccessity to use vegetable oil or is it ok to use olive oil
By: Buchadave. on 09 Aug 08, 14:54:56
i made it it tastes amazing thanks so much!!!
By: TiffanyLProductions. on 30 Jul 08, 18:50:25
i think youre butter bomb idea is GENIOUS. XD mind if i use it ?
By: Blues353. on 29 Jul 08, 19:37:01
Good Vid!Takes a good year to master the 'instinct' for scallops,sizes,temps, pan searing techniques.
By: bsernat. on 28 Jul 08, 06:57:49
I would cook them in batches and for less time, that way you can caramelize them a little and they won´t overcook.
By: blacksanta200. on 26 Jul 08, 23:56:39
Question: I'm gonna be making St. Jacques with Champagne Sauce from Bourdain's cookbook. The recipe calls for 16 in a skillet over high heat all at once in 2 tablespoons of clarified butter, 3 minutes per side. I'm thinking the 3 minutes is ok due to the amount of scallops cooling down the pan, but it seemed a little long to me. Thoughts? I'd hate to eff up on a rather expensive dish.
By: graffnameseed. on 11 Jul 08, 00:25:00
omg id eat them raw they look too good to be cooked
By: xXTheGiverXx. on 10 Jul 08, 21:03:31
dude it looks awesome
By: systembug91. on 04 Jul 08, 21:22:11
your video camera is colour blind! =p
By: IslandSeafare. on 30 Jun 08, 10:13:30
We also like to cook with Queen Scallops.
By: bsernat. on 15 Jun 08, 21:15:05
You can get it really hot for a good sear and it holds heat well. It's also non-stick after a few uses,easy to clean and will never warp or buckle.
By: crankybeeyotch. on 14 Jun 08, 19:36:23
why do you prefer cast iron?
By: heyjobobyo. on 06 Jun 08, 00:36:50
i like the sound of your voice =]
By: threebluestars. on 24 May 08, 19:53:50
Neato! For some reason Ive been scared of scallops-- Thanks for the non-intimidating video!
By: bsernat. on 16 May 08, 20:23:01
Don't know, it's really red but comes out green on my video camera. ???
By: TRRthemetal. on 16 May 08, 19:43:45
whats up with the green cook top?
By: bsernat. on 11 May 08, 20:22:05
Clean out the butter and start over with a clean pan.