french cooking

James Hoffmann demonstrates his technique for a clean, sludge-free cup from a French press: stir, break the crust, wait, and carefully pour. It is a four-minute guide.

The Townsends channel shows how to make mushroom ketchup, a popular 18th-century sauce, in period style. It includes the history and a recipe and links to a blog post on whether George Washington used ketchup.

Mark Nelson of Radiant Energy Group explains how France, a leader in decarbonization through nuclear power, mismanaged its fleet, and what policy and outages threaten its future.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

In this American Masters clip, Jacques Pepin shows two different techniques for making a perfect omelet, a dish he is famous for teaching America.

Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control. He shows a rounded induction wok burner.

Jacques Pepin makes a classic French omelette in a short uncut demonstration. The video contrasts it with the American style.

Chef Chris Young shows a simplified triple-cooked method for making crisp frozen fries in an air fryer, based on Heston Blumenthal's technique.

A French comedy sketch-song by Les Inconnus parodying wealthy young people from Auteuil, Neuilly and Passy by mimicking the style of banlieue rap.

Climate Town argues for moving away from gas stoves. It covers the gas industry's decades of marketing and lobbying, health effects of gas cooking, methane leaks, and the case for induction.

Jacques Pepin demonstrates deboning a whole chicken, quickly and with complete control. It is a short, wordless-feeling technique demo that shows a skill most cooks never learn.

A two-minute Rouxbe cooking-school demo of how to heat a pan properly before cooking. It uses the Leidenfrost effect, where water beads and skates across a hot pan, to show when a stainless steel pan is ready.

Food YouTuber Adam Ragusea argues that gas stovetops are weaker than electric burners, dirty to clean, and a health risk from indoor air pollution. He cites Consumer Reports ratings and a literature review on gas stove health effects.

Insider Food visits the Gurudwara Bangla Sahib temple in New Delhi, which feeds tens of thousands of people free daily and over 100,000 on holidays. It shows the machines and big-batch cooking that make this possible.

Mark Bittman and baker Jim Lahey of Sullivan Street Bakery demonstrate the no-knead bread recipe, where a long, slow rise does the work instead of kneading. It is a short New York Times recipe video.

A short, sweary cooking video in which Nat makes a quick bolognese using simple pantry ingredients. It is part of his isolation-era cooking series.

Jeri Ellsworth shows early steps of making microchips at home: cleaving wafers, removing native oxide, testing dopant type with a hot probe, and loading the furnace.

Chinese Cooking Demystified shows an ordinary, everyday Chinese wet market to counter sensationalized coverage during the early pandemic, with a pinned comment adding nuance.

America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick. It names a winner and covers how the pans perform.

Paul Taylor's first stand-up special, recorded in Paris in 2018, in which a British comedian living in France riffs on French culture, language and bureaucracy. It is the full 70-minute show.

Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.

A French-language documentary on the history of Prolog, created in Marseille by Alain Colmerauer in the early 1970s, with interviews of many people involved. It traces the origins of logic programming and later developments of the language.

Technology Connections tests how quickly gas, induction and standard electric stoves boil water, with CO2 measurements and a discussion of the advantages and disadvantages of each.

A Radio Free Asia report from its China food safety series on how "gutter oil" is recovered from sewers and waste and sold on to cheap restaurants and street vendors.

A recording of Erik Satie's Gymnopedie No. 1, one of the best-known pieces of minimalist piano music by the French composer.

Technology Connections examines an old feature-rich microwave and shows how it uses a humidity or steam sensor and lookup data to cook food well, arguing it beats many modern ones.

Dan Tentler shows a rapid-fire tour of insecure things found on the open internet using Shodan and his own scanning, from unprotected VNC endpoints to industrial controls. The emphasis is on how little security was considered before connecting them.

RealLifeLore explains France's military posture towards Russia, including French involvement in Africa and Russian influence in the Sahel. It covers the geopolitics behind current tensions.

A tour of Christian Schallert's 24 square meter apartment in Barcelona, designed so that it looks like an empty cube until he builds the furniture he needs. Kirsten Dirksen shows how the space is transformed for cooking, sleeping and dressing.

A SAAMI-produced training video for firefighters explaining what happens when sporting ammunition burns, including that unchambered cartridges lack the energy to penetrate much. It includes test footage of ammunition in fires.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.

A look at Le Plessis-Robinson, a French suburb transformed from modernist urbanism into traditional mixed-use fabric with local-style architecture, green space and a more balanced housing supply.

A short clip from Anthony Bourdain's Parts Unknown in which he and chef Sean Brock end a long night of drinking at a Charleston Waffle House. It celebrates the unpretentious, welcoming late-night diner. Bourdain's remark comparing the meal favorably to the French Laundry is what people remember.

Part 1 of Jean-Marc Jancovici's 2019 course at Ecole des Mines de Paris, on energy and its central role in the economy and climate. It is in French with English subtitles available and runs about two and a half hours.