Center for Kosher Culinary Arts: Painting and Writing With Melted Chocolate
Pastry Chef Mark Hellermann of the professional program in Baking and Pastry at the Center for Kosher Culinary Arts, demonstrates how to use the medium of melted chocolate to make designs on cakes and petit fours.
Video Clip :
Center for Kosher Culinary Arts: How to Make Fish ‘En Papillote’
Chef Avram Wiseman demonstrates to CKCA professional program students how to make fish 'en papillote,' which is a steaming method. An uncooked fish fillet is placed onto a piece of parchment paper with vegetables, lemon juice, butter and fresh herbs, and wrapped tightly. The paper is then placed in a hot oven for six or seven minutes. For more information about the Center for Kosher Culinary Arts, visit www.kosherculinaryarts.com.
Kosher Fest 2009 with Heshy Fried
Kosher food, kosher cooking, and kosher weirdness have never been as good - or as crazy - as they are at KosherFest. From baby cuisine ("cuisine"?) to pancakes-in-a-can (they're organic!), Heshy Fried of FrumSatire.net takes us on a wild ride through the jungle of kosher eating.
Center for Kosher Culinary Arts: How to Roll Out Pasta Dough
Watch as Chef Avram Wiseman demonstrates how to roll out handmade pasta dough. The recipe he used for pasta dough is eight eggs, 1/2 oz. olive oil, 1/2 Tbsp salt, and 20 oz. bread flour; knead together until gluten is developed and chill for one hour. For more information about the Center for Kosher Culinary Arts, visit www.kosherculinaryarts.com
Center for Kosher Culinary Arts: How to Make Gnocchi
Join Chef Avram Wiseman and the students of the Center for Kosher Culinary Arts as he demonstrates how to make gnocchi, or potato pasta. Chef Avram's recipe is 2 pounds of riced potatoes, 2 egg yolks, spices and just enough flour to hold it together. For more information about CKCA and our programs, please visit www.kosherculinaryarts.com.
Center for Kosher Culinary Arts: How to Prepare Kosher Aspic for Use in Culinary Competitions
Join CKCA's Pastry Chef Mark Hellerman as he explains at Kosherfest 2009 how to prepare aspic from Kolatin Kosher Gelatin and use it to coat foods for culinary competitions. As an example, he used a beautiful chicken galantine that was prepared by CKCA Culinary Arts Chef Avram Wiseman. For more information about CKCA and our programs, please visit www.kosherculinaryarts.com.
Michael Kirshner – Kosher Catering on TAPED WITH RABBI DOUG
Michael Kirshner of Kirshner's Cuisine Kosher Catering shares his knowledge of the Kosher industry, kosher supervision, and the business of kosher catering, during this classic 1998 interview on "TAPED WITH... RABBI DOUG" . See tvrabbi.com for more info.
Jewish cuisine: Jewish cuisine, Jewish holiday, Kashrut, Kosher foods, Hechsher, Civil laws regarding Kashrut, List of Jewish cuisine dishes, Babka, Blintz, … Macaroon, Shkedei marak, Pickled cucumber
