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How to Cook Sweetbreads
Channel: CHOW
Length: 0
Date: August 16, 2010
Sweetbreads are the thymus (commonly mistaken as thyroid, even by professional chefs) or pancreas gland of a lamb, calf, or piglet. Their function...
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How to Wash Strawberries
Channel: CHOW
Length: 0
Date: August 16, 2010
Emily Luchetti, executive pastry chef of Waterbar and Farallon, warns against unleashing a gush of water onto fresh strawberries, as this can brui...
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What to Do with Leftover Ricotta Cheese
Channel: CHOW
Length: 0
Date: August 16, 2010
Danielle Svetcov, author of The Un-Constipated Gourmet, has some great ideas for ways to use up leftover ricotta. Add it to pesto sauce to make it...
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What’s the Right Way to Shake a Cocktail?
Channel: CHOW
Length: 0
Date: August 16, 2010
A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, demonstrates the proper way to shake a cocktail: up and ...
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How to Swirl Your Wine Like a Pro
Channel: CHOW
Length: 0
Date: August 16, 2010
Our favorite wine guy, Matt Skinner, has done some swirling in his time. He recommends that beginners keep the glass on the table to swirl. (Begin...
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How to Use Lemongrass in Your Cooking
Channel: CHOW
Length: 37
Date: August 16, 2010
Corinne Trang, author of Noodles Every Day, provides a crash course on lemongrass. Grate it for marinades, slice it for curries, or keep it whole ...
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Knife Skills: How to Chop
Channel: CHOW
Length: 50
Date: August 16, 2010
Chopping is the best technique to use when shape doesn’t matter. Former CHOW Food Editor Aida Mollenkamp demonstrates how to get rough and ready wi...
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What to Do with Half a Bottle of Red Wine
Channel: CHOW
Length: 0
Date: August 16, 2010
Most people put leftover white wine in the fridge and red wine on the counter. Gillian Ballance, wine director of FARM at the Carneros Inn, says t...
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How to Zest and Juice a Lemon
Channel: CHOW
Length: 0
Date: August 16, 2010
When a recipe calls for both zest and juice, there’s a particular protocol to follow, demonstrated here by Amy Sherman of the food blog Cooking wi...
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How to Make a Quick Spice Rub
Channel: CHOW
Length: 0
Date: August 16, 2010
Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, adds salt to her Italian herb mix to create a flavorful rub for pork or chicken.
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How to Prep Rice Noodles
Channel: CHOW
Length: 31
Date: August 16, 2010
Corinne Trang, author of Noodles Every Day, soaks rice noodles in cool water just until they are pliable before sautéing them in hot oil. Cellopha...
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Knife Skills: How to Mince
Channel: CHOW
Length: 78
Date: August 16, 2010
Mincing will produce lots of small pieces of relatively uniform size but slightly irregular shapes. Former CHOW Food Editor Aida Mollenkamp demonst...
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A Tip on Growing Blueberries
Channel: CHOW
Length: 16
Date: August 16, 2010
Author and urban gardener Maria Finn shares a quick tip on making sure your blueberries bear fruit: Plant multiple varieties. Blueberries like dive...
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How to Save Herbs by Freezing
Channel: CHOW
Length: 0
Date: August 16, 2010
Amy Sherman of the food blog Cooking with Amy freezes herbs in ice cubes when she’s not going to use them up right away. You can pop the cubes into...
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Why Should You Use a Decanter?
Channel: CHOW
Length: 0
Date: August 16, 2010
A decanter is an important wine accessory, says Matt Skinner. A decanter oxidizes the wine quickly, bringing out the aromas and flavor. If you’re ...
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How to Make Your Own Mustard
Channel: CHOW
Length: 0
Date: August 16, 2010
Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, mixes dry mustard (a.k.a. ground mustard) with different liquids to create a varie...
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