AskaCheftv's Recipes

Sous Vide Swiss Meringue

Sous vide (soo-vide) translates to "under vacuum", and is a cooking method that has become popular in mainstream cooking over the past several years. Food is vacuum sealed and then cooked at temperatures much lower than is common with conventional cooking.... - 102.579

Beef Meatballs: College Cooking 101 Part 1

UC Berkeley student, Katie, visits the Ask a kitchen to learn how to make great food with dorm room appliances. In Part 1 of this episode, Ryan shows Katie how to make turkey meatballs that can be used many ways. - 115.494

Panini: College Cooking 101 Part 2

In part 2 of the College Cooking 101 episode, Ryan shows college student Katie how to make a great panini that can be made in bulk, frozen, and grilled as needed. - 116.119

Chocolate Cake: College Cooking 101 Part 3

In the final video in this three part series, Ryan and Katie make dessert, college style... chocolate cake ("baked" in the microwave!), with macerated fruits and ice cream. As you'll see, even the cooking pros have accidents now and then! - 132.93

Sour Cream Coffee Cake With Pecan Streusel & Maple Glaze

GETTING READY 1.Pre-heat oven to 350C. MAKING 2.In a large bowl mix the brown sugar, 1/4 cup flour, salt, cinnamon and 2 tablespoon butter together to make the streusel mix. 3.In another bowl sift 3/4 cup Flour, baking soda and baking powder and put it... - 126.316

Baked Alaska

Colleen shows you how to put the infamous Baked Alaska together, from cake, to ice cream and meringue, to torching the whole lot. - 109.264

Easy Poached Snapper

The Chef shows how to make Poached Snapper which is an Italian dish. In Italy it is called Aqua Pazza. The fish needs to be cooked gently. Chef Mike shows how to make this dish step by step in the video. - 137.592

Pan Grilled Salmon With Spicy Fruit Salsa

In this Ask a video recipe, Ryan shows you how to grill salmon and make a spicy fruit salsa to serve with it. Worry not, this is a simple recipe. You can make it anytime you like. It is also a healthy recipe and you can make it often. Bon App├ętit! - 102.455