BBC Food Clips

1. How to cream butter by hand—Techniques

   Duration: 00:49

2. Cleaning and de-bearding mussels—Techniques

   Duration: 01:17

3. De-seeding tomatoes—Techniques

   Duration: 01:04

4. Learning to chop: dicing an onion—Techniques

   Duration: 01:47

5. Working with filo pastry—Techniques

   Duration: 00:53

6. How to fillet round fish (mackerel, trout, etc.)—Techniques

   Duration: 01:31

7. How to skin and fillet a flatfish—Techniques

   Duration: 02:18

8. De-glazing pan gravy—Techniques

   Duration: 01:18

9. De-boning and butterflying a leg of lamb—Techniques

   Duration: 05:06

10. Segmenting citrus fruit—Techniques

    Duration: 01:13

11. Chopping chillies—Techniques

    Duration: 00:52

12. Choosing cooked lobster—Techniques

    Duration: 00:36

13. How to carve roast pork—Techniques

    Duration: 01:24

14. How to carve a roast chicken—Techniques

    Duration: 00:46

15. Caramelising sugar with a blow torch—Techniques

    Duration: 00:32

16. Butterflying prawns—Techniques

    Duration: 00:29

17. Browning meat—Techniques

    Duration: 01:06

18. Thickening a roux to make béchamel sauce—Techniques

    Duration: 01:56

19. Wrapping a pudding for steaming—Techniques

    Duration: 02:00

20. Soggy Bottoms

    Duration: 01:24

21. How to cream butter and sugar by hand—Techniques

    Duration: 00:49

22. Knife skills: How to finely chop—Techniques

    Duration: 01:23

23. Knife skills: how to chop an onion—Techniques

    Duration: 01:47

24. Raymond blanc marinating pork shoulder

    Duration: 03:06