Published
Culinary trainer Jean Michel Fraisse from the French Culinary School in Asia demonstrates how to cut vegetables into julienne for fish papillotte, or paper bag fish.
- Category
- Makanan - Food
Sign in or sign up to post comments.
Be the first to comment
Up Next
Autoplay
-
23:38
Knife Sharpening Knife Anatomy European Kitchen Knives Japanese Kitchen Knives
-
06:40
Where to fish for big fresh steamed fish head in KL?
-
03:01
Kitchen Insider: How to caramelise onions
-
01:52
Fish breeders lose RM2mil after mass fish die-off
-
02:31
Kitchen Insider: How to cream butter
-
02:41
Behind the Animation | New Mickey Mouse Cartoons | Disney Insider
-
02:18
Kitchen Insider: How to sweat onions
-
03:01
Kitchen Insider: How to whip egg whites
-
59:11
Disney Insider Presents: A Disney Animated Hangout
-
02:48
Kitchen Insider: How to segment oranges
-
04:36
Kitchen Insider: How to make homemade mayonnaise
-
02:30
Kitchen Insider: How to prepare hard-boiled egg
-
02:16
Insider accuses DAP of using Malay members as token reps
-
02:47
Kitchen Insider: How to peel and slice onions
-
03:01
Kitchen Insider: How to melt chocolate
-
04:00
Kitchen Insider: How to make tartar sauce
-
19:27
Smoked fish PARADISE in New Zealand + MUST EAT FISH & CHIPS- they're MOUTHWATERING
-
03:01
Kitchen Insider: How to make orange vanilla syrup
-
00:37
Behind the Animation | Mickey Mouse Cartoons' Creator | Disney Insider
-
04:05
Kitchen Insider: How to dice vegetables
-
00:45
Why are these fish and chips so expensive? New Zealand's famous fish and chips
-
14:52
The Biggest Korean Fish and Seafood Market in Busan, Korea | Eating Raw Fish at Jagalchi c
Loading...