Chef Yochanan Lambiase explores the world of modern Kosher cuisine, and reveals some of the best-kept secrets of professional Kosher chefs


How many times have you ended up with a mess when trying to separate egg yolks from egg whites? If you want to make meringue, mayonnaise, hollandaise sauce or cake, you'll need this great trick for a fail-proof and simply smooth separation.

What you will need:

  • 2 bowls
  • Eggs
  • Empty plastic bottle


 STEP ONE:
Crack the eggs


STEP TWO:
Squeeze and suck

 

STEP THREE: Push it out


FINAL PRODUCT


Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. 

Click here to watch previous episodes of Cooking with Jpost.

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