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Welcome to Episode 4 of What a Chef Sees! Today, we are moving past the basic stir-fry. Peppers are incredibly versatile, but most home cooks only use them one way. In this episode, I’m showing you how a professional chef transforms ordinary bell and long peppers into three incredible, flavor-packed dishes you can use all week long.First, we are making an authentic, slow-cooked Italian Peperonata. Next, we will roast and blend a smoky Balkan Ajvar spread. Finally, I’ll show you how to safely fire-roast and preserve peppers in a jar with olive oil and garlic.If you want to level up your culinary skills and get the most out of your fresh produce, hit that subscribe button and let’s get cooking! I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Full recipe below episode 3 what a chef sees Zucchini Top Achar * 10–11 zucchini tops (with a bit of flesh) * 2 spoons kosher salt * 2 tbsp mustard oil * ½ tsp brown mustard seeds * ½ tsp whole fennel seeds * ½ tsp whole fenugreek seeds * Pinch of asafetida (hing powder) * Finely julienned ginger * 2 cloves garlic (finely sliced) * ½ tsp chilli powder * ½ tsp ground turmeric * 1 tbsp grated jaggery (unrefined cane sugar) * ¼ cup apple cider vinegar * ¼ cup white wine vinegar Method 1. Halve zucchini tops, toss with 1-2 spoons of salt. Let them hang in a sieve for 30 minutes to draw out moisture. 2. Wash off salt and pack into sterilized jar. 3. Heat mustard oil in a pan until hot. Add brown mustard seeds, whole fennel seeds, and whole fenugreek seeds. Let them sizzle and pop. 4. Stir in a pinch of hing powder, julienned ginger, and sliced garlic. Cook for 1-2 minutes. Add chilli powder, ground turmeric, 1 tablespoon of grated jaggery, and salt. 5. Pour in vinegars. Stir until the jaggery dissolves. 6. Pour the hot liquid over the zucchini tops ensuring they’re submerged. Let it cool, seal with a lid, and store in the fridge overnight or weeks. Zucchini & Basil Puree * 3 medium zucchinis, sliced into half-moons * 2 garlic cloves, finely sliced * 1½ cups of fresh basil * Optional: Anchovy fillets 1 * Olive oil (for frying) * Juice of ½ lemon * Cumin * Kosher salt * Xanthan gum (pinch) Method 1. Heat olive oil in a pan until smoking. Add zucchini, garlic, anchovies, and salt. 2. Cook aggressively, tossing frequently(3-4 mins). Squeeze in lemon juice. 3. Add cumin, basil leaves and cook for 1 minute until wilted. 4. Blend until smooth. Add xanthan gum to emulsify during end. 6. Pass through a chinois into a bowl over ice. Serve chilled or slightly warmed. Crispy Zucchini Pakoras * 2 zucchinis, julienned * 4 spring onions, sliced * 2 tbsp kosher salt * ½ tsp chilli powder (or to taste) * ½ tsp turmeric * ½ tsp ground cumin * 1 tsp ground coriander * 1 tbsp carom seeds (ajwain seeds) * 1 tsp baking powder * 30g cornstarch * 60g besan (chickpea flour) Use vegetable oil for deep frying. Method 1. Combine finely shredded zucchini and spring onions in a bowl. Toss with 2 spoons of kosher salt. Let it rest briefly to release juices. Do not drain; it’s the batter’s fluid. 2. Add chilli powder, turmeric, ground cumin, ground coriander, and carom seeds to the bowl. Mix in baking powder, 30g cornstarch, and 60g besan. The zucchini moisture will naturally bind the flours. 3. Pre-portion the mixture into uniform, golf ball-sized shapes using about a tablespoon per pakora. 4. Carefully drop the pakoras in, hot frying oil only 4 at a time to prevent overcrowding and temperature drops. 5. As the moisture cooks out, the bubbling will dissipate. Move them around and flip until golden brown. Lift out onto a wire rack and immediately sprinkle with kosher salt while hot.

Part of a larger video but testing out the made in 5 qt saucier what score do you think I gave it?

Episode 3: What a Chef Sees - Zucchini. What happens when a professional chef takes a single, humble zucchini and pushes it to the absolute limit? In this episode of What a Chef Sees, we are transforming zucchini into a stunning, multi-textured masterpiece using techniques you can easily replicate at home. From achieving the ultimate crispy textured pakora to creating a vibrant, flavorful puree, this is how you unlock the hidden potential of everyday ingredients. I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Episode two of what a chef sees and we are looking at tomatoes 🍅 there are so many uses other than a salad or sauce and this is just some of them. Get creative and enjoy.

Welcome to Episode 2 of What a Chef Sees! When you think of cooking a massive haul of fresh tomatoes, your mind immediately goes to marinara, pizza sauce, or salsa. But a professional chef sees a completely different world of flavor. In this episode, I’m showing you how to break away from standard sauces and unlock the hidden chemistry of tomatoes to create three mind-blowing, chef-level components. First, we are dehydrating and grinding tomato skins into an intense, vibrant Tomato Powder to use as the ultimate umami seasoning. Next, we use the remaining pulp to clarify a crystal-clear, deeply aromatic Tomato Water that tastes like pure summer essence. Finally, we turn the rest into a rich, savory Tomato Paste substitute that packs a concentrated flavor punch. If you want to master high-level culinary techniques and completely change how you look at everyday ingredients, subscribe to the channel and let's get cooking! #WhatAChefSees #TomatoRecipes #ChefSecrets #CulinaryTechniques #TomatoWater #FoodScience #HomeCook I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

This video is all about looking at an ingredient through the lens of a chef so that you can level up your cooking at home

Welcome to Episode 1 of What a Chef Sees! When most home cooks buy leeks, they use the white part for a basic potato leek soup and throw the green tops straight into the trash. But as a professional chef, I look at ingredients a little differently. In this episode, I’m showing you how to break down a single leek to unlock its true culinary potential, transforming it into three incredible gourmet components you can use to elevate any dish. First, we are turning those "useless" green tops into a vibrant, emerald-green Leek Top Oil. Next, we use that fresh oil to emulsify a rich, velvety Leek Mayonnaise. Finally, we slow-cook the body of the leek with butter and wine to create a glossy, deeply flavorful Leek Jam. Stop wasting your produce and start cooking like a chef. Hit that subscribe button and let’s get cooking! #WhatAChefSees #LeekRecipes #ChefLife #CulinarySecrets #ZeroWasteCooking #GourmetFood #HomeCook I’ve got a favour to ask! If you enjoy these videos, please could you check you've LIKED the video and SUBSCRIBED to the channel! That's a small way you can help me carry on doing this. Really appreciate all of you! 🙌🏽 🙏🏾 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/