The Best Tonkatsu You'll Ever Make (Restaurant-Quality) | Epicurious 101
Chef Taka Sakaeda returns to Epicurious 101, this time demonstrating every step to follow in making restaurant-quality pork tonkatsu—Japanese fried pork cutlets.
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: Eric Bigman
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tonkatsu 101
0:37 Chapter One - Prepping The Pork
2:33 Chapter Two - Breading The Cutlet
4:05 Chapter Three - Frying
6:32 Chapter Four - Plating
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Видео The Best Tonkatsu You'll Ever Make (Restaurant-Quality) | Epicurious 101 канала Epicurious
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: Eric Bigman
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tonkatsu 101
0:37 Chapter One - Prepping The Pork
2:33 Chapter Two - Breading The Cutlet
4:05 Chapter Three - Frying
6:32 Chapter Four - Plating
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Видео The Best Tonkatsu You'll Ever Make (Restaurant-Quality) | Epicurious 101 канала Epicurious
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Peel Potatoes Correctly & EasilyHand-Cut Fries (Without Cutting Your Hands)How Traditional Ethiopian Doro Tibs is Made (Chicken Stir-Fry) | Passport Kitchen | EpicuriousPick Tongs Over A Spatula For Flipping SalmonMayo Over Butter For Grilled CheeseThe 5 Knives You Need In Your Kitchen (And How To Use Them) | Epicurious 1014 Levels of Calamari: Amateur to Food Scientist | EpicuriousFrench Toast Deserves A Good SoakPepper Master Ed Currie Tastes The Hottest Peppers From 11 Countries | EpicuriousWhich Supermarket Marinara Sauce Is Supreme? | EpicuriousStop Overcooking Chicken Breast!The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101Pasta Hack: Quick & Creamy Cacio e Pepe$270 vs $24 Ribs: Pro Chef & Home Cook Swap Ingredients | EpicuriousDumplings Can Have A Little Skirt, As A Treat5 High-End Kitchen Gadgets Tested By Design Expert | Well Equipped | EpicuriousOne Weird Trick To Know When Pasta's Done4 Levels of Chips & Queso: Amateur to Food Scientist | EpicuriousHow To Eat Soup Dumplings (Without Scalding Yourself)Brussels Sprouts—Try Them Raw