video_path string | caption string | recipe_type int32 | id int32 | num_frames int32 | height int32 | width int32 | channels int32 | frame_unit_key string |
|---|---|---|---|---|---|---|---|---|
./youcook2/data//raw_videos/training/214/xOWHUi9fdBs.mkv | add some hoisin sauce to a plate | 214 | 2 | 2 | 224 | 298 | 3 | raw_videos/training/214/xOWHUi9fdBs.mkv#row=2 |
./youcook2/data//raw_videos/training/214/xOWHUi9fdBs.mkv | add lime peanuts fish sauce chili salt and pepper to a green papaya slaw | 214 | 3 | 10 | 224 | 298 | 3 | raw_videos/training/214/xOWHUi9fdBs.mkv#row=3 |
./youcook2/data//raw_videos/training/214/xOWHUi9fdBs.mkv | place the slaw on top of the foie gras | 214 | 4 | 2 | 224 | 298 | 3 | raw_videos/training/214/xOWHUi9fdBs.mkv#row=4 |
./youcook2/data//raw_videos/training/214/xOWHUi9fdBs.mkv | add balsamic vinegar papaya compote onion marmalade and the foie gras between two burger buns | 214 | 5 | 19 | 224 | 298 | 3 | raw_videos/training/214/xOWHUi9fdBs.mkv#row=5 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | score the foie gras | 214 | 0 | 12 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=0 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | season it with little bit of sea salt and freshly ground pepper | 214 | 1 | 5 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=1 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | put it on the hot skillet and cook | 214 | 2 | 14 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=2 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | heat some oil in another pan and place dollops of batter on the pan | 214 | 3 | 17 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=3 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | flip the foie gras and cook the other side | 214 | 4 | 24 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=4 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | check the bottom of the pancakes and flip them over to cook the other side | 214 | 5 | 21 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=5 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | place some salad on the plate | 214 | 6 | 9 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=6 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | burn cherry blues using blow torch and make smoke | 214 | 7 | 10 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=7 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | plate the foie gras and pancakes over the salad and pour a little cherry sauce on top | 214 | 8 | 28 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=8 |
./youcook2/data//raw_videos/training/214/Ck3oNHsLqfk.mkv | cover the dish with smoked lid | 214 | 9 | 4 | 224 | 398 | 3 | raw_videos/training/214/Ck3oNHsLqfk.mkv#row=9 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | core peel and slice an apple | 214 | 0 | 4 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=0 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | melt butter in a pan | 214 | 1 | 4 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=1 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | add the apple slices season with some salt and black pepper add sugar and caramelize | 214 | 2 | 10 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=2 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | pour some calvados and remove from heat | 214 | 3 | 5 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=3 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | finely chop some tarragon leaves and sprinkle on top | 214 | 4 | 2 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=4 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | slice the foie gras and season with salt and pepper | 214 | 5 | 6 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=5 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | fry the foie gras slice | 214 | 6 | 8 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=6 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | remove the foie gras off the pan | 214 | 7 | 3 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=7 |
./youcook2/data//raw_videos/training/214/7slwSfbxVQ8.mp4 | plate the caramelized apples and foie gras and drizzle caramel | 214 | 8 | 11 | 224 | 398 | 3 | raw_videos/training/214/7slwSfbxVQ8.mp4#row=8 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | fry the foie gras | 214 | 0 | 121 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=0 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | cook the peach and hazelnuts in a pan with peach liquor and butter | 214 | 1 | 35 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=1 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | pour glaze on the foie gras | 214 | 2 | 19 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=2 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | place the peaches on the plate | 214 | 3 | 14 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=3 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | place the hazelnuts on the plate next to the peaches | 214 | 4 | 45 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=4 |
./youcook2/data//raw_videos/training/214/SELBilV64sY.mkv | place the foi gras on the plate | 214 | 5 | 7 | 224 | 398 | 3 | raw_videos/training/214/SELBilV64sY.mkv#row=5 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | add red wine soy sauce and beef stock to a hot pan | 214 | 0 | 23 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=0 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | add salt and pepper to the pan | 214 | 1 | 4 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=1 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | add butter to the pan and combine | 214 | 2 | 45 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=2 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | pour the mixture into a small bowl | 214 | 3 | 9 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=3 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | season the foie gras with salt and pepper | 214 | 4 | 8 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=4 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | place the foie gras onto a pan | 214 | 5 | 9 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=5 |
./youcook2/data//raw_videos/training/214/CK_GWBMUXGw.mp4 | pour the sauce over the foie gras | 214 | 6 | 19 | 224 | 398 | 3 | raw_videos/training/214/CK_GWBMUXGw.mp4#row=6 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | crush some hazelnut pre roasted in the oven and put them in with the watercress in a bowl | 214 | 0 | 10 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=0 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | add some vinegar toss and mix all together well | 214 | 1 | 8 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=1 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | on a plate arrange thinly sliced apple pieces and place the mixed salad on them | 214 | 2 | 15 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=2 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | cut the foie gras and season with salt and pepper and cook in a hot pan | 214 | 3 | 27 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=3 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | plate the pieces of black pudding along with salad | 214 | 4 | 9 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=4 |
./youcook2/data//raw_videos/training/214/yqpMSBZaNno.mp4 | place the cooked foie gras on the salad along with fried potato wedge and serve | 214 | 5 | 3 | 224 | 398 | 3 | raw_videos/training/214/yqpMSBZaNno.mp4#row=5 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | break the foie gras lobes in halves | 214 | 0 | 5 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=0 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | cut the foie gras into slices and score them | 214 | 1 | 19 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=1 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | season the foie gras slices with salt and pepper generously | 214 | 2 | 6 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=2 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | heat a pan on high heat and fry the seasoned foie gras on both the sides until they turn brown | 214 | 3 | 23 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=3 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | add little thyme and put it in the oven | 214 | 4 | 18 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=4 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | remove from the oven and put it on a plate | 214 | 5 | 4 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=5 |
./youcook2/data//raw_videos/training/214/OiL7GhKwMfw.mkv | pour little sauce over it and serve | 214 | 6 | 11 | 224 | 398 | 3 | raw_videos/training/214/OiL7GhKwMfw.mkv#row=6 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | dip cutting knife into hot water and cut 4 slices off of duck liver | 214 | 0 | 26 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=0 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | season duck liver slices with black pepper and sea salt | 214 | 1 | 7 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=1 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | peel core and slice one apple | 214 | 2 | 10 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=2 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | preheat pan to medium high heat | 214 | 3 | 13 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=3 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | add duck fat to pan and sautee | 214 | 4 | 27 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=4 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | remove fat from pan an set on plate | 214 | 5 | 15 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=5 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | save melted fat in pan and add sugar apple slices and coniagc | 214 | 6 | 39 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=6 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | remove pan from heat and pour over plate | 214 | 7 | 7 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=7 |
./youcook2/data//raw_videos/training/214/u36qTw33_Kk.mp4 | set bread slice on new plate and add foie gras and apple slices | 214 | 8 | 39 | 224 | 398 | 3 | raw_videos/training/214/u36qTw33_Kk.mp4#row=8 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | clean the liver and place it on a tray | 214 | 0 | 35 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=0 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | season the liver | 214 | 1 | 13 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=1 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | cover the tray with plastic wrap | 214 | 2 | 13 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=2 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | remove the plastic wrap from the tray | 214 | 3 | 4 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=3 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | slice the liver | 214 | 4 | 3 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=4 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | place some of the liver on plastic wrap and roll it | 214 | 5 | 7 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=5 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | use a knife to burst air pockets | 214 | 6 | 2 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=6 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | spread out more wrap and place the rolled liver on it and roll again | 214 | 7 | 10 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=7 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | tie both ends of the plastic wrap covering rolled liver | 214 | 8 | 13 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=8 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | poach the liver in a pot of water | 214 | 9 | 9 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=9 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | remove the liver from the pot and place it on a tray | 214 | 10 | 8 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=10 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | pour sherry and sugar in a hot saucepan and bring to boil | 214 | 11 | 11 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=11 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | slice the cooked liver | 214 | 12 | 18 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=12 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | remove the plastic wrap from the liver | 214 | 13 | 2 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=13 |
./youcook2/data//raw_videos/training/214/543n2SO_03E.mkv | serve the foie gras on a plate and garnish | 214 | 14 | 19 | 224 | 395 | 3 | raw_videos/training/214/543n2SO_03E.mkv#row=14 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | heat some sugar with water | 214 | 0 | 28 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=0 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | add the wine let it to a boil and then add more wine and stock and thyme | 214 | 1 | 38 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=1 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | place some salt pepper and vinegar in a bowl | 214 | 2 | 29 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=2 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | slice the goose liver | 214 | 3 | 20 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=3 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | season the goose liver with salt and pepper | 214 | 4 | 17 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=4 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | remove the thyme and add grapes to the sauce | 214 | 5 | 16 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=5 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | flour the liver and cook in the pan | 214 | 6 | 79 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=6 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | add some butter to the sauce and stir | 214 | 7 | 29 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=7 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | toss the endives in the dressing | 214 | 8 | 40 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=8 |
./youcook2/data//raw_videos/training/214/djKnQP_LvSk.mkv | put the endive salad the goose liver and the sauce on the plate | 214 | 9 | 42 | 224 | 398 | 3 | raw_videos/training/214/djKnQP_LvSk.mkv#row=9 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | lightly brush 2 slices of black pudding with melted butter and grill | 214 | 0 | 2 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=0 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | cut foie gras and season with salt and pepper | 214 | 1 | 9 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=1 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | drizzle reduction on the plate and place apple and vanilla chutney and herbs on the plate | 214 | 2 | 12 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=2 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | place seasoned watercress leaves in the center of the plate | 214 | 3 | 3 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=3 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | fry foie gras on each side | 214 | 4 | 1 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=4 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | cut an apple sprinkle sugar on and caramelize | 214 | 5 | 10 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=5 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | flip the foie gras and cook the other side | 214 | 6 | 1 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=6 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | layer the foie gras pudding and apple | 214 | 7 | 5 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=7 |
./youcook2/data//raw_videos/training/214/SkPvNb9P7XQ.mkv | remove the sandwich off the pan and set them on the watercress salad | 214 | 8 | 4 | 224 | 398 | 3 | raw_videos/training/214/SkPvNb9P7XQ.mkv#row=8 |
./youcook2/data//raw_videos/training/120/qHhjAnASggk.mp4 | slice potatoes into thin strips and add one cup of thinly slice onion | 120 | 0 | 23 | 224 | 398 | 3 | raw_videos/training/120/qHhjAnASggk.mp4#row=0 |
./youcook2/data//raw_videos/training/120/qHhjAnASggk.mp4 | toss mixture add 1 tsp dry parsley flakes 2 tbsp all purpose flour 1 tsp corn starch black pepper salt | 120 | 1 | 16 | 224 | 398 | 3 | raw_videos/training/120/qHhjAnASggk.mp4#row=1 |
./youcook2/data//raw_videos/training/120/qHhjAnASggk.mp4 | mix the ingredients together and add one beaten egg | 120 | 2 | 19 | 224 | 398 | 3 | raw_videos/training/120/qHhjAnASggk.mp4#row=2 |
./youcook2/data//raw_videos/training/120/qHhjAnASggk.mp4 | take some cooking oil in a pan on a high heat and add hash brown mixture | 120 | 3 | 19 | 224 | 398 | 3 | raw_videos/training/120/qHhjAnASggk.mp4#row=3 |
./youcook2/data//raw_videos/training/120/qHhjAnASggk.mp4 | cook the hash brown until brown | 120 | 4 | 29 | 224 | 398 | 3 | raw_videos/training/120/qHhjAnASggk.mp4#row=4 |
./youcook2/data//raw_videos/training/120/FUtv6PjKjDE.mkv | preheat the oven and grease a pan | 120 | 0 | 4 | 224 | 398 | 3 | raw_videos/training/120/FUtv6PjKjDE.mkv#row=0 |
./youcook2/data//raw_videos/training/120/FUtv6PjKjDE.mkv | add butter salt and pepper onion cream of chicken soup and cheese to bowl of hashbrowns | 120 | 1 | 24 | 224 | 398 | 3 | raw_videos/training/120/FUtv6PjKjDE.mkv#row=1 |
./youcook2/data//raw_videos/training/120/FUtv6PjKjDE.mkv | mix and transfer to a pan | 120 | 2 | 8 | 224 | 398 | 3 | raw_videos/training/120/FUtv6PjKjDE.mkv#row=2 |
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