High School Culinary Challenge
High School Culinary Challenge
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Rhubarb tart with Struesel Topping 2020
Dessert course for the High School Challenge 2020
zhlédnutí: 177

Video

Salmon & Shrimp Stirfry 2020
zhlédnutí 168Před 4 lety
Second course for the High School Challenge competition 2020
Minestrone Soup 2020
zhlédnutí 219Před 4 lety
First course for the 2020 competition
HSCC 2019 Chef Testimonials
zhlédnutí 160Před 4 lety
Three reasons why we created the High School Culinary Challenge
Carrot Ginger Soup - 2019
zhlédnutí 160Před 5 lety
Carrot Ginger Soup - 2019
Pasta - 2019
zhlédnutí 141Před 5 lety
Pasta - 2019
Chocolate Mousse - 2019
zhlédnutí 101Před 5 lety
Chocolate Mousse - 2019
Chicken Cacciatore - 2019
zhlédnutí 134Před 5 lety
Chicken Cacciatore - 2019
2018 HSCC - Stuffed Pork Tenderloin
zhlédnutí 69KPřed 6 lety
2018 HSCC - Stuffed Pork Tenderloin
2018 HSCC - Pate Sucree Lemon Tart with Meringue Garnish
zhlédnutí 250Před 6 lety
Pate Sucree Lemon Tart, Raspberrry Sauce, Meringue Garnish
2018 HSCC - Challenge Introduction
zhlédnutí 137Před 6 lety
2018 HSCC - Challenge Introduction
2018 HSCC - Minestrone Soup
zhlédnutí 517Před 6 lety
2018 HSCC - Minestrone Soup

Komentáře

  • @josephinflorida
    @josephinflorida Před 4 měsíci

    Excellent video. Full of great tips and suggestions to make a beautiful presentation.

  • @josephinflorida
    @josephinflorida Před 4 měsíci

    Excellent video. I like the section where you removed the silver skin. I always tried to remove it all at once and found it difficult. I see where you do it in sections, which is much easier faster and more efficient. Thanks again.

  • @teresemoffat5904
    @teresemoffat5904 Před 7 měsíci

    Don't say anything if you have nothing good to say. Thankyou for sharing Chef.

  • @clarabell60z
    @clarabell60z Před 7 měsíci

    What stock is used?

  • @trferguson88
    @trferguson88 Před 7 měsíci

    Need a recipe

  • @mommadukes7010
    @mommadukes7010 Před 7 měsíci

    He cuts the white off but leaves a whole side of the white grissle....smh

  • @michaelrau7003
    @michaelrau7003 Před 7 měsíci

    Needs Bacon!!!!

  • @michaelrau7003
    @michaelrau7003 Před 7 měsíci

    You left too much silver skin on it!

  • @michaelrau7003
    @michaelrau7003 Před 7 měsíci

    Dude, you need too trim your Hat!!! Hahaha! Awesome recipe!

  • @pauljosephsoh1732
    @pauljosephsoh1732 Před rokem

    What a waste of plastic.

  • @DJZofPCB
    @DJZofPCB Před rokem

    thats crazy!!! the network system is in the background....lol omg just the grease residue alone... omg crazy

  • @mercygracelalinvlogs5869

    Enjoy fooking

  • @silviajannetta2928
    @silviajannetta2928 Před rokem

    At this rate nobody's eating any time soon.

  • @paradime100
    @paradime100 Před 2 lety

    Looks nice, but I prefer my food hotter than 'just warm' !!

  • @kitmil4444
    @kitmil4444 Před 2 lety

    Excellent presentation.a definite 10…It will be my go to pork tenderloin dinner.❤️

  • @ThePurleflower
    @ThePurleflower Před 4 lety

    Don't get the reason for tying the loin when you stuff it using a piping bag?

  • @mariellagonzalez9601
    @mariellagonzalez9601 Před 4 lety

    Simple and clear explanation. Most definitely i will try this recipe. The only step missed is for how long do I keep it in the oven?

    • @DeAnnsUTube
      @DeAnnsUTube Před 3 lety

      You want it at 150-155°, about 30 min. Unstuffed. I would check the temp at the 30 min. Mark, it's likely going to need an additional 10. Check temp at 7 ex. Min.

  • @johnk860
    @johnk860 Před 4 lety

    That was impressive. From the attention to sanitary practices to the dual techniques. I have learned, and that's a bit unusual with the numbers of vids I've watched. Thank you.

  • @joshmartinak4315
    @joshmartinak4315 Před 4 lety

    its like a meat joint.... i like it

  • @Franciscoco
    @Franciscoco Před 4 lety

    Could you put the ingredients in the comment box?

  • @annamamo3645
    @annamamo3645 Před 4 lety

    I stuff it with local raw pork sausage,ground beef, crushed garlic, parsely,salt and pepper. It's delicious

    • @kathischue4089
      @kathischue4089 Před 3 lety

      like this I do it with local pork sausage, will add the garlic for sure

  • @ItAintMeBabe99
    @ItAintMeBabe99 Před 5 lety

    OMG. . . . Who washes all the pots & pans you used. I don’t have that many in my entire kitchen !

  • @gtsbarbecueandcuisine4837

    Good looking cook. I’m trying this tonight.

  • @michaelellard4664
    @michaelellard4664 Před 5 lety

    Quantities would be great

  • @JeevesReturns
    @JeevesReturns Před 5 lety

    Wouldn’t stock be better than all of that olive oil in the stuffing?

    • @jackpine3528
      @jackpine3528 Před 5 lety

      YOU ARE CORRECT. THIS WAS A ONLY FAIR PRESENTATION. THE STUFFING HAD TO FEEL GREASY ON THE TONGUE. WHAT WAS THE POINT OF THIS SHOW? HOW TO PREPARE A BABY LOIN AS A SINGLE SERVING IDEA? I BET IT WAS A TENDER AND TINY MORSEL. CERTAINLY NOT THE USUAL SIZE FOR A ROAST LOIN ROLL. HIS KNIFE WORK IS ACCEPTABLE.