This is a cooking demo I shot for one of my Ai San Diego alumni, Chef Andrew Reyes.
I used NewBlue FX's Video Essentials VI For some of the chopping & pan frying shots. To show the repetitive nature of chopping I used the "Tile" effect. For the pan frying shots I used the picture grid filter to show the potatoes cooking at different progressions.
The Saturation EQ is amazing, this tool helped me take out some of the harsher reds with out diminishing image quality.
Recipe Call for 1 russet potato. Scoop out balls from the potato with a melon scooper and blanch them in salted water for 10 minutes.
Cool the potato balls in ice water; set aside. When ready to plate, just saute in a saute pan until golden brown.
Salt Crusted Steak
8oz flank steak covered with a salt crust consisting of a mixture of
-1 cup of sea salt.
-1 sprig of rosemary chopped.
-2 thyme sprigs chopped and a pinch of black pepper .
-1 egg white to create a paste with the salt mixture.
Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.
Rose Butter Sauce
1/2 cup of rose wine cooked down to half its volume followed by
4 tablespoons of chopped chilled butter emulsified into the reduced wine.
A spring vegetable medley of peas, corn, and cherry tomatoes sauteed with salt and pepper!
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?