Chef T’s Magic Powder – for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!

chef t's magic powder,msg,monsodium glutamate,burger patties,how to,how to make,how to make burger patties,roast chicken,steak,pork,soup,stew,chef,burger,recipes,fitness,training,kfc chicken recipe,cooking,recipe,kfc recipe,food,homemade,kfc secret recipe,recipes,burger bun recipe,kfc hot wings,how to make kfc chicken,kentucky fried chicken,how to make apple cider vinegar at home,spring roll wrapper recipe,kfc fried chicken recipe,cook,hotdog,hotdog recipe

Chef T's Magic Powder - for Incredible Burger Patties, Steaks, Chicken, Pork, Stews & Soups!!!
Recipe type: Seasoning / Rubs / Spices
Today we're going to make a batch of my magic powder. This amazing stuff is primarily for making the most incredible burger patties, however it can be used just as successfully to flavor roasts, stews, soups and really just about anything. After making the powder, I will demonstrate how to use it to make the burger patties, and a superbly tender roast spatcock chicken. The theory behind how and why this powder works so well will covered in another episode in the near future. Although you can naturally dry the ingredients for the powder in trays, it does help to have a food dryer with multiple racks.
  • 80g Fresh coriander leaves (with stems)
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 30ml Tabasco sauce
  • 8 Portabello mushrooms (or procini)
  • 30ml Onion Flakes
  • 15ml Lemon pepper
  • 15ml +15ml Cornstarch
  • 15ml Salt
For the Burger Patties
  • 7.5ml Magic powder per 100g ground beef
  • 10ml Water per 100g ground beef
For the Chicken
  • Magic powder
  • Roasting vegetables of your choice
  • 1.8kg Chicken
  1. To start, place 80g of fresh coriander, including the stems into drying racks.
  2. Cut a half yellow pepper and a half red pepper into strips.
  3. Place these in a mixing bowl, pour in 30ml or 2 tablespoons of Tabasco sauce and toss the peppers until everything is coated.
  4. Cut 8 portabello mushrooms into slices. You can also use porcini mushrooms which work just as well.
  5. Place the sliced mushrooms and peppers into drying trays and stack these on your dryer for 36 to 48 hours until everything is well desiccated.
  6. To make the powder from all the dried ingredients, you will to measure 30ml or 2 tablespoons of dried onion flakes, 15ml or a tablespoon of lemon pepper, 15ml of salt and 15ml of cornstarch.
  7. Place all of the ingredients from the dryer on a chopping board and chop them roughly to make them more manageable for your spice grinder.
  8. Fill your spice grinder to the top with some of this mixture and machine it until reasonably fine.
  9. During the machining the mixture will break down considerably leaving space to add more of the mixture.
  10. Add more of the mixture along with some of the cornstarch.
  11. Machine it again, and carry on adding more of the dried ingredients along with a little cornstarch, until all of the ingredients from the dryer have been ground.
  12. Place this in a bowl, and add the salt, onion flakes, lemon pepper and remaining cornstarch. Mix this together well.
  13. Put the mixture back into the grinder in batches and machine each batch until fine.
  14. Place the fine mixture in a jug and add a further 15ml of cornstarch and mix this in. The cornstarch is used as an anti-caking agent.
  15. Transfer the magic powder to an air-tight sprinkle bottle with large holes and you're ready to go.
  16. To make your magic burger patties you will need 7.5ml or 1.5 teaspoons of magic powder for every 100g of ground beef as well as 10ml or 2 teaspoons of water for each 100g of beef.
  17. Place this all in your stand mixer with the dough hook attached and allow this to mix for 7 minutes on medium low speed, until well emulsified.
  18. Press the burger patties and grill as normal.
  19. Make up your burgers and enjoy. Here we see a double cheese burger using my magic patties and the McDonald's burger we made 2 episodes back.
  20. For the chicken, cut the bird down through breast bone and flatten it out. Place it in a large roasting pan.
  21. Sprinkle the magic powder liberally over the chicken and fill up any space in the pan with the roasting vegetables of your choice.
  22. Pour in 400ml of chicken stock and cover the pan with foil.
  23. Bake the chicken in a pre-heated oven at 200c or 400f for 45 minutes.
  24. Remove the pan from the oven, remove the foil from the pan and return it to the oven uncovered for a further 35 minutes.
  25. Increase the heat to 250c or 480f for a further 10 to 15 minutes until the chicken is crispy and golden. Allow it to rest for 5 minutes before cutting and serving.


Bacon, Chicken & Mushroom Soup – Rich, Thick & Hearty Soup using Chicken Bone Broth

bacon chicken and mushroom soup,how to make bacon chicken and mushroom soup,bacon chicken and mushroom soup recipe,bacon chicken and mushroom soup youtube,bacon chicken and mushroom soup video recipe,how to make soup using bone broth,soup from bone broth recipe,using bone broth as a soup base,thick bacon chicken and mushroom soup recipe,bacon chicken and mushroom soup whats4chow

Bacon, Chicken & Mushroom Soup - Rich, Thick & Hearty Soup using Chicken Bone Broth
Recipe type: Soup
In today's episode we're making a thick, rich and tasty bacon, chicken and mushroom soup using the chicken bone broth we made a couple of days ago as the base.
  • 200g Streaky bacon
  • 2 Chicken thighs, deboned
  • 250g White mushrooms
  • 30g Chicken fat
  • 500ml Chicken bone broth
  • 500ml Chicken stock
  • 30ml Tapioca flour dissolved in a little water
  1. Cut the chicken into strips, cut the streaky bacon across the grain into strips and slice the mushrooms.
  2. Heat your wok over high heat and add 30ml of the chicken fat we reserved when making the broth. When the wok is smoking hot add the chicken, bacon and mushroom.
  3. Stirfry these for 4 to 5 minutes until well browned and starting to caramelize.
  4. Pour in the mixed broth and chicken stock and stir this in for minute or 2 until the mixture comes to a boil, then turn off the gas.
  5. Use your stick blender to machine the soup until smooth.
  6. Return the wok to the heat.
  7. Dissolve the tapioca flour in a little water and pour this into the soup while stirring continuously.
  8. Simmer the soup for 60 seconds to thicken, then remove from the heat.
  9. Serve this rich hearty creation immediately with the accompaniments of your choice.


How to Make Chicken Bone Broth – the Perfect Base for Gravy, Soups and Sauces!!!

How to Make Chicken Bone Broth - the Perfect Base for Gravy, Soups and Sauces!!!
Recipe type: Gravies and Sauces
Prep time: 
Cook time: 
Total time: 
Serves: 3 liters
After a couple of weeks away, and almost 4000 km later, I am back. In today's episode, we're going to make chicken bone broth. In addition to the amazing health benefits this wonder food holds, it also makes the most amazing base for gravies, soups and sauces. Some of these will be covered in the next few episodes.
  • Bones from 9-12 uncooked chicken thighs
  • 60ml White wine vinegar
  • 5ml Whole allspice
  • 5ml Whole black pepper
  • 15ml Salt (preferably Himalayan)
  • 3-4 Bay leaves
  • Water
  1. Strip the flesh from 9-12 chicken thighs.
  2. Use your shears to cut through the thigh bones. This makes the gelatin and collagen more accessible and shortens the process dramatically.
  3. The collagen and gelatin are what make this so healthy. Both of these, especially the collagen are used in the treatment of arthritic and degenerative joint disorders. They also add a silky smooth mouth feel to the broth.
  4. Place the bones in your pressure cooker along with the white wine vinegar, whole allspice, whole black peppercorns, salt and bay leaves.
  5. Pour in enough boiling water to bring the total quantity to 4 liters.
  6. Place the lid on the pot and cook this under high pressure for 2 hours.
  7. After 2 hours, turn off the heat and allow the mixture to cool substantially in the sealed pot for an hour or 2.
  8. After this time, remove the lid and strain the broth through a sieve into a large bowl. Notice how glossy the liquid is as a result of the gelatin and collagen.
  9. Place the bowl in the refrigerator overnight to allow the fat to rise to the surface and solidify.
  10. The following day, use a slotted spoon to remove the fat from the surface. Reserve the fat in a bowl in your refrigerator.
  11. In the following 3 episodes we will be using the broth to make amazing gravy, soup and sauce.


Carrot & Ginger Soup – The Perfect Soup for Winter or Summer.

carrot soup,carrot and ginger soup,carrot and ginger soup vegan,carrot and ginger soup rachel allen,carrot and ginger soup calories,carrot and ginger soup paleo,carrot and ginger soup jamie oliver,carrot and ginger soup test kitchen,carrot and ginger soup recipe,healthy carrot ginger soup,vegetable soup recipes,carrot soup recipe,carrot and ginger soup spicy,carrot and ginger soup with coconut milk

Carrot & Ginger Soup - The Perfect Soup for Winter or Summer.
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This soup is smooth, creamy and thick and can be served hot or cold. This makes it perfect for warming winter nights or cooling summer days.
  • 30g Coconut oil
  • 1 Large onion finely chopped
  • 10cm (4 inches) Ginger peeled and thinly sliced
  • 3 Cloves garlic, peeled and thinly sliced
  • 1kg Carrots, roughly chopped
  • 1lt (4 cups) Chicken stock (or vegetable stock if you're vegetarian or vegan)
  • 500ml (2 cups) Water
  • Sour cream and fresh dill to garnish
  1. Finely chop the onion and thinly slice the garlic and fresh ginger.
  2. Roughly chop the carrots and measure out the chicken stock and coconut oil.
  3. Melt the coconut oil over medium high heat and add the onion, garlic and ginger. Reduce the heat to medium low and sauté the vegetables for 8 to 10 minutes until the onion is absolutely tender.
  4. Add the carrots, stock and 2 cups of water to the wok.
  5. Increase the heat to bring this to a boil, reduce the heat and simmer the mixture for 35 to 40 minutes until the carrot is absolutely tender.
  6. Turn off the gas, or remove the wok from the heat.
  7. Use your stick blender to machine the soup until it is very smooth. You can also do this in a stand blender, however you will need to cool the mixture substantially before doing this, and then reheat it after blending.
  8. Serve the soup hot or chilled topped with sour cream and sprigs of fresh dill.


Gourmet Creamy Mushroom Soup – The Best Homemade Creamy Mushroom Soup

creamy mushroom soup,gourmet creamy mushroom soup,best creamy mushroom soup recipe,how to make creamy mushroom soup,homemade creamy mushroom soup,best creamy mushroom soup recipe,creamy mushroom soup youtube,creamy mushroom soup recipe video,creamy mushroom soup video,easy creamy mushroom soup recipe,cream of mushroom soup,cream of mushroom soup recipe,how to make the best mushroom soup,making the best mushroom soup

Gourmet Creamy Mushroom Soup - The Best Homemade Creamy Mushroom Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This creamy mushroom soup is unforgettable. It is super-easy to make, and will become legend with your friends and family.
  • 500g Mushrooms
  • 1500ml Chicken stock
  • 10ml Garlic powder
  • 375ml Cultured sour cream
  • 60ml Tapioca flour
  • 30ml Medium cream, or sweet sherry
  • 60ml Chives, finely chopped
  • Extra chives for garnish
  1. Place the mushrooms in a pot along with the chicken stock and garlic powder. Your can use white button mushrooms, brown mushrooms, or any mushroom of your choice.
  2. Bring the pot to a boil over medium-high heat, reduce the heat and allow the mushrooms to simmer for 45 minutes.
  3. Remove the pot from the heat. Add the sherry and cultured sour cream and stir this in thoroughly.
  4. Dissolve the tapioca flour in a little water and stir this into the soup.
  5. Use your stick blender to process this until very fine.
  6. Return the pot to the heat and bring it to a simmer. Allow the soup to simmer for 5 minutes until thick and creamy.
  7. Remove the soup from the heat and stir in the chopped chives before serving garnished with more chives with crusty farm loaf.


Ultra-Clarifying Stock, Sauces and Fruit Juices

clarifying stock,how to clarify stock,ultra-clarifying stock,how to ultra clarify stock,how to ultra-clarify stock,clarifying sauces,clarifying fruit juices,how to clarify liquids,how to clarify solutions, clarifying stock with gelatin, clarifying stock with agar, consommé (dish),clarification,clarifying chicken stock,consommé - clear soup - broth clarification - how to,broth clarification

Ultra-Clarifying Stock, Sauces and Fruit Juices
Recipe type: Techniques, Soups, Broths, Consomme
Ultra clarifying solutions is not only far less work, but results in an absolutely clear, colorless solution that retains all of the fragrance and flavor of the original solution.
  • 500ml Fruit juice or stock
  • 13g Powdered gelatin (20ml)
  1. Start with 500ml of juice and pour a quarter of this or 125ml into another heat proof jug.
  2. In addition, measure out 13g or 20ml of gelatin. Heat the smaller quantity of juice in your microwave until hot then add the gelatin. Stir this in until totally dissolved.
  3. Pour the 125ml of juice into the 375ml of juice and stir this in.
  4. Place the jug in your freezer overnight so that it freezes absolutely solid.
  5. The following day, place a sieve across a mixing bowl and line the sieve with butter muslin, cheese cloth or very fine net curtain.
  6. To release the frozen juice from the jug stand it in a pan of boiling kettle water for 30 seconds.
  7. Flip the frozen block out into the sieve and allow this to stand at room temperature until defrosted.
  8. When it has defrosted, it will retain its shape, but will be spongy to touch.
  9. Tie the corners of the cloth together with a long handled utensil tied into the knot. Suspend the utensil across the edges of the bowl. If the bowl is not deep enough for bag to hang freely, place spacers underneath the handle to raise the bag.
  10. Let the pressure of the hanging bag extract all of the liquid from the jelly. This will take a few hours.
  11. Remove the bag from the bowl when the jelly starts to press through the cloth.
  12. From 500ml of juice with pulp included, you will yield about 300ml of clear orange juice. If we were using a strained stock, or black coffee or any other strained liquid, the yield would be considerably more.


Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

mussels, chowder, soup, mussel chowder, Mussel, mussel chowder with cream, mussel chowder recipe jamie oliver, mussel chowder ingredients, how to make mussel chowder,creamy mussel chowder recipe,best mussel chowder recipe,valentine's day recipes,how to make valentines day mussel chowder,easy mussel chowder recipe,mussel soup recipe, how to make mussel soup, Chowder (Food), Seafood (Cuisine), mussel chowder nz

Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.


Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!

prawn bisque,prawn bisque recipe,seafood bisque,seafood bisque recipe,crayfish bisque,crayfish bisque recipe,creamy prawn bisque,prawn soup,seafood soup,creamy seafood soup,prawn stock,how to make prawn stock, Bisque, shellfish, prawn bisque soup recipe, prawn bisque sauce, prawn bisque pasta, prawn bisque thermomix, prawn bisque sauce recipe, prawn bisque recipe easy, prawn bisque using shells, how to make prawn bisque, How To make a Bisque - Barbecued Shrimp or Lobster soup Recipe

Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!
Recipe type: Seafood / Prawns
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This prawn bisque recipe is second to none. It makes use of the prawn shells and heads you would normally throw away when cleaning prawns for another recipe. The beautifully flavored stock made from the heads and shells is the base for this insanely good prawn bisque.
  • Enough prawn heads and shells to completely cover the base of a large frying pan.
  • 800ml Chicken stock
  • 150g Cooked prawn meat, puree'd to a paste
  • 2 Tbs Chives, finely chopped
  • 1 Tbs Tapioca or cornflour mixed with a little water
  • 100ml Cream
  1. Place enough prawn heads and shells in a large pan to completely cover the base of the pan.
  2. Pour in 800ml of chicken stock and bring this to a boil. Reduce the heat and continue to simmer for 20 minutes, crushing the heads to extract all of the flavor during this time.
  3. Strain the liquid by pouring it through a sieve, then allow this to cool.
  4. In another bowl, puree 150g of cooked prawn meat, then add this to the prawn stock, along with 2 tbs of finely chopped chives.
  5. Mix 1 tbs of tapioca or cornflour with a little water, then add this. Stir everything until well combined.
  6. Pour the mixture back into the pan and over medium heat bring this to a simmer. Allow the bisque to simmer for 5 minutes, then pour in the cream. Stir this for 60 seconds to combine and reheat, then serve immediately with sliced artisan bread.


Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!

Butternut Soup Recipe. Roasted Curry Butternut Soup. Easy Roasted Butternut Soup.

Creamy Curried Butternut Soup. Butternut Soup with Coconut Milk and Curry!
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
How do you make roasted butternut soup in 12 minutes? This simple trick will give you the best ever roasted curry butternut soup, and you can have it curried or plain. And yes, it will only take you 12 minutes! For more "Learn to Cook" recipes, please subscribe to our Youtube channel!
  • 500g Butternut, cut into blocks
  • 2 Medium onions, cut into ⅛'s
  • 30g Butter
  • 400ml Coconut milk
  • 1 TBs Curry powder
  • Salt and Pepper to taste
  1. Heat your deep-fryer to 190c / 375f and deep-fry the butternut and onion together for 10 minutes
  2. While these are frying, heat your pan over medium hot heat, add the butter followed by the curry spice. Stir this until the curry is totally combined with the butter
  3. Pour 300ml of the coconut milk into the pan and stir this to heat through and combine. Do not boil. Remove from the heat
  4. Place the caramelised onion and butternut in a large mixing bowl and pour the curry cream into the bowl
  5. Using your stick blender, liquidize the soup until it is smooth
  6. Serve into soup bowls, Top with a little of the reserved coconut cream, and a sprinkling of paprika, and serve immediately


Egg Drop Soup

Learn to make egg-drop soup, or Chinese tomato and egg soup

Egg Drop Soup
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Egg drop soup is one of the simplest yet tastiest of Chinese soups. This recipe demonstration will guarantee your success!
  • 250g Very ripe, but firm tomatoes
  • 2 Eggs
  • 1 Spring onion, cut into fine rounds
  • 2 Tbs Vegetable oil
  • 1 Liter / Quart good quality chicken stock
  • 1 Tbs Light soy sauce
  • 1 Tbs Cornflour
  1. Peel and chop the tomatoes. (instructions for this can be found in the Instructional Techniques category on this website)
  2. Beat the eggs and add half of the spring onion to the egg
  3. Mix the cornflour with a little water to make a slurry
  4. Heat your wok over high heat, add the oil and the spring onion rounds. Fry the spring onion for a few seconds until fragrant
  5. Add the stock and the soy sauce. Bring this to the boil
  6. Add the tomatoes, Bring this back to the boil
  7. Drizzle the egg into the soup in a thin stream while stirring the soup gently with your other hand
  8. Stir the cornflour slurry and add it to the soup. Stir the soup briefly until it has thickened and remove it from the heat
  9. Pour the soup into a serving bowl and serve


Wonton Soup

Learn how to make wontons and cook wonton soup

Wonton Soup
Recipe type: Soup
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
Wonton soup is arguably one the most popular and well-known of all Chinese soups. It can be as simple or a complicated as you ant to make it. Here is a recipe that is somewhere in the middle, and yields great results.
For the Wontons
  • 375g Pork (fillet / loin - most cuts are suitable - even bacon)
  • 2 Cloves garlic
  • 6 Generous slices of fresh ginger
  • 3 Spring onions - whites only (reserve greens for soup)
  • 30ml Hoisin sauce
  • 15ml Oyster sauce
  • 15ml Cornflour
  • 48 Wonton wrappers (see recipe here)
For the Soup
  • 1500ml Quality chicken stock
  • 30ml Light soy sauce
  • 30ml Rice wine or dry sherry
  • 5ml Roasted sesame oil
  • 15ml Cornflour
  • 3 Spring onions - green only, cut into rounds
For the Wontons
  1. Place all of the wonton ingredients in your food processor and chop until medium-fine
  2. Allow the filling to marinate for 2hrs in your refrigerator
  3. Lay out you wonton wrappers a few at a time. Place a heaped teaspoon of filling into the center of each wrapper
  4. Wet the edges of the wrappers using you finger dipped in water
  5. Fold the wrappers over, corner to corner. Wet one of the sharp corners and fold the 2 sharp corners downward to meet one another. Repeat until all of the wrappers are folded.
For the Soup
  1. Pour all of the soup ingredients into you wok or pot, except the cornflour and spring onion greens
  2. Bring the mixture to the boil
  3. Mix the cornflour with a little water and add this to the soup
  4. Add the spring onion greens to the soup
  5. Add the wontons to the soup and allow the to cook at a rolling boil for 4-5 minutes
  6. Remove from the heat and serve immediately
  1. Shredded Chinese cabbage, bok choy, or Chinese spinach can also be added to the soup - add these towards the end and cook until just wilted


Scroll to top

Kitchen Conversions