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🛒 GEAR IN THIS VIDEO: Get the pan featured in this video on Amazon here: https://link.amazon/B0aIGxrhS (As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.) Most home cooks have never heard of a Rondeau pan, but it might just be the most versatile piece of cookware you can buy. In this unsponsored review, I’m putting the Made In Stainless Steel Rondeau to the test to see if it deserves a permanent spot in your kitchen—or if you're better off sticking to a standard Dutch oven and skillet. 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/

Beef Stock & Demi Glacé 1kg beef soup bones 5.5kg Beef neck bones 1.5 beef shank bone in 1 pound chicken wings 3 large onions 4 carrots 4 sticks celery 350g mushrooms 9 cloves garlic smashed 2 tbsp coriander seed 1 tbsp black peppercorn 4 bay leafs 3 star ansie 3 large sprigs rosemary Bunch parsley stalks Large bunch of thyme 100g tomato puree 2 tsp salt 1. Roast bones at 425F/220C for 1 hour. Rotate trays halfway in the oven. Reserve the fat. 2. Add tomato puree to the bones and roast for another 10 minutes until dark brown. 3. Slice the vegetables thinly. 4. Sauté the vegetables (with salt) in the reserved beef fat in a 14L stockpot and another 6L if using all the bones. 5. Once deep brown (30 minutes), deglaze with the fond from the tray. 6. Add herbs and aromatics. 7. Add the bones to both stockpots. 8. Top with cold water, leaving a few inches of space from the top. 9. Bring to a boil, then simmer for 9-10 hours, adding water as needed. 10. Strain through muslin. Refrigerate overnight to make 7-8L of beef stock. 11. To make Demi glacé, take half of the stock and reduce by half, changing pans as you go with each half reduction. 12. You should end up with 1.3L of beautiful Demi glacé. Let it set overnight. 13. Portion into cubes and freeze in a ziplock bag for later use.

Want a restaurant-quality, jello-like beef stock and demi-glace? The secret isn't standard marrow bones—it’s beef neck bones. In this video, I'll show you how to draw out maximum gelatin for the ultimate velvety sauce. Making traditional French demi-glace at home is a labor of love, but the depth of flavor it brings to your sauces, stews, and steaks makes it completely worth it. In this comprehensive cooking tutorial, we start from the very beginning by roasting marrow bones, extracting deep flavor through a long simmer, and straining a flawless brown beef stock. From there, we take that liquid gold and reduce it by half into a rich, velvet espagnole base, and finally down into a hyper-concentrated, jiggly demi-glace. Whether you want to elevate your home cooking to restaurant quality or master classic culinary techniques, this step-by-step guide has you covered. 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/

Size matters when it comes to Shepherd’s Pie and this recipe takes it to the next level. 1 lb Lamb mince 1/2 lb lambs kidney 1 onion finely diced 2 carrots fine diced 2 celery finely diced Few sprigs of thyme + rosemary chopped fine 1 cup red wine 1 tbsp Worcestershire sauce 400ml lamb stock1 tbsp tomato paste 1 cup frozen peas 2 tbsp flour Pecorino to taste Mash made with below ingredients Purge kidneys in milk for 30 mins. Drain, devein and cut into small pieces. Set aside. Brown lamb mince but drain fat half way through (don’t throw away). Add to a new pan and brown in olive oil, gives you a cleaner flavour. Add all veg and herbs and sauté down 10 mins. Deglaze with wine and worcestershire sauce. Add tomato puree and flour cook out for 2 mins. Add stock and simmer for 35 mins. Then add chopped kidneys simmer for 5 mins then add peas and turn off heat. Season up. Add to pie dish. Make mash. Boil and then put potatoes through ricer. Add butter and milk and some pecorino and wholegrain mustard. Spoon over the top of the pie mix. Smooth out the top and add some grated pecorino. Bake 350F for 25-30 mins.

This is the ultimate, rich, and comforting Shepherd's Pie recipe that ruins all others! Whether you want to make it like a professional chef or just need a foolproof comfort food recipe, this step-by-step guide delivers the perfect crispy potato crust and a deeply savory, rich meat filling that never turns out soggy. 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! 🙌🏽 🙏🏾 #shepherdspie #comfortfood #recipe #cooking #easyrecipes #dinnerideas 🔥 Join the website & Subscribe to my mailing list ➡️ https://www.parmavirk.com/

Stop using peppers just in your stir fry and make these 3 banging dishes to get the most out of them!

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/

Check out the Made In 5qt Saucier on Amazon here: https://link.amazon/B02coW9i6 (#ad)Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Is the Made In 5-Quart Saucier the ultimate kitchen workhorse, or is it just too big for the average home cook? In this Made In 5qt Saucier review, we are breaking down the performance, versatility, and build quality of this massive stainless clad pan to see if it’s truly the only large pan you need in your kitchen.We test it with everything from large-batch sauces and risottos to everyday family meals to find out if it lives up to the professional chef hype. Don't buy Made In cookware until you see how this 5-quart monster handles real-world home 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/

This might be the best sandwich I have ever made in my entire life. Today, we are making an authentic, Italian Porchetta Sandwich packed with incredible flavor, sharp provolone, and perfectly seasoned broccoli rabe. If you want to elevate your sandwich game to an elite level, you need to try this recipe! 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/ #Porchetta #SandwichRecipe #ItalianFood #Cooking #ComfortFood

Learn how to make perfect deli-style hoagie rolls right at home! If you are tired of store-bought bread that gets soggy, this homemade hoagie roll recipe is exactly what you need. We are making sandwich rolls that are perfectly crispy on the outside, yet light and fluffy on the inside. These sesame-crusted sub rolls are sturdy enough to hold all your favorite deli meats, Philly cheesesteak toppings, or meatball subs without falling apart. You do not need any fancy bakery equipment to get that authentic deli texture at home! 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 Porchetta Recipe is the one you want for next level crispy and juicy skin!!! Recipe below 👇 Ingredients * 4 kg pork belly (skin on) * 20 g salt (plus extra for outside seasoning) * 8 cloves garlic * 12 g rosemary fresh * 10 g thyme leaves * 35 g parsley fresh * Good pinch chilli seed * 1/2 tbsp ground coriander seed * Half nutmeg grated * 5 g peppercorns * 15 g fennel seed Method Butterfly the pork and make sure not to cut through to the skin or fully through the other side. You want it open like a book. Toast the fennel and black peppercorn and grind. Chop up your herbs roughly. Open your pork up skin side down. Season with salt and then all the spices. Grate over garlic. Add herbs. Try and get an even spread for everything. Roll up and tighten with butchers knot. Keep on a rack in the fridge uncovered for up to 2 days to really dry out the skin. Preheat oven to 300°F (150°C). Cook for 2–3 hours. Internal temperature should reach 68–70°C (155–158°F). Probe from the side for accuracy. Increase oven temperature to 450F (232c). Roast for 15–25 minutes until the skin crisps and crackles. Rotate often (about 3 times) to avoid burning.

This is the ultimate masterclass on how to make authentic Italian Porchetta with insanely crispy crackling and juicy pork belly inside. I’ll show you the exact butcher techniques to butterfly, season, roll, and tie a 4kg pork belly to get next-level pork crackling every single time. Traditional herbal flavors rule this recipe—no lemon zest or baking soda required! If you love perfect pork crackling and juicy roasted meat, this is the only guide you need. LIKE this video and SUBSCRIBE to the channel for more epic cookups! 🙌🏽 🙏🏾🔥 Join the website & Subscribe to my mailing list ➡️ parmavirk.com #porchetta #porkbelly #crispyporkbelly #porkcrackling #roastpork #butchersknot #cookingmasterclass #italianfood #crispyskin #chefparma

There are many ways to tie a knot but this butchers knot is a great way to make sure your joints of meat and roasts are nice and tight!! Give it a go and practice makes perfect #butcherskills #knot #chefskills