March 6, 2010 - 7:20pm
Croissants - a video demonstration.
Hi all! I'm new here and hope I can make a contribution. The ABC, the Australian Government owned TV (and radio) network has a new cooking show Poh's Kitchen and the first episode included a video demonstration by a very well-known French pastry chef on how to make croissants.
The video (no. 1 - the 10 February episode) should be available from the page you get when you click on http://tinyurl.com/yfl2meo Goodluck!
Regards, John
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Welcome to TFL
Thanks for the heads up on Poh's new programme. Delighted it isn't restricted to Australia only, great to be able to watch advert free and at a time of my choosing too. Really enjoyed episode with David Thompson. Have his books but have never heard him or seen him in action before so it'll be even more fun using his books now. Didn't really see many of the Australian Top Chef episodes, but did see the one where Poh went out naming less ingredients than the person she was up against for elimination, and then I did see the final and was surprised but pleased to see her back again. Great to see she has her own show, the format is perfect for her personality, well done producers at ABC. (And yes I did vicariously enjoy the croissant episode too but like Poh I 'worry' about there only being about 1000 meals a year and croissant with their high butter content simply don't get to the top of the queue)
Robyn
Hi Robyn
Thanks for the welcome. The episodes are downloadable to your computer as wmv files but you need to be quick because at the moment it looks as if they are only leaving the last two weeks episodes in a d/l format.
It's a new program and there are some rough edges to it in the user interfaces which other forum hounds and I are having a chat to them about.
Now one small thing. There may only be about 1000 meals a year but butter in moderation never killed anyone so I am perfectly happy to forgo a meal or too for the sheer joy of munching into a croissant every now and again - particularly with honey or French style strawberry conserve and thick cream!
Sorry I have to go now - I feel breakfast coming on!
Regards, John