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Anchovy Substitute
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn’t like the hassle of having to make sure the fish had fully dissolve...
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Should You Eat the Rind?
Channel: CHOW
Length: 0
Date: August 16, 2010
Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, shares her take on the question of the rind. Our first CHOW Tip ...
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How to Make a Quick Salsa
Channel: CHOW
Length: 0
Date: August 16, 2010
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way—like...
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How to Mix Colors for Icing Cupcakes
Channel: CHOW
Length: 0
Date: August 16, 2010
Gabrielle Feuersinger, owner of San Francisco’s Cake Coquette, recommends mixing different gel-based food colorings for variety and depth.
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Freezing Broth
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound Jed Kolko saves unused chicken broth by freezing it in cubes, which are then easily incorporated into future recipes.
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Salt Meat Right Before Cooking
Channel: CHOW
Length: 0
Date: August 16, 2010
Anita Lo, chef/co-owner of Bar Q and Annisa, is known not only for beating Mario Batali in Iron Chef, but also for her amazing mastery of pan-frie...
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How to Core a Pepper
Channel: CHOW
Length: 0
Date: August 16, 2010
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, uses a lot of green bell peppers and jalapeño peppers in her cooking. She’s a pro at...
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How to Choose the Best Strawberries
Channel: CHOW
Length: 0
Date: August 16, 2010
Waterbar Executive Pastry Chef Emily Luchetti explains what a perfect strawberry should look like. Don’t waste your time and money on less perfect ...
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How to Make Bacon for a Brunch
Channel: CHOW
Length: 0
Date: August 16, 2010
For mass bacon consumption, loading up four stovetop burners with pans full of rashers isn’t realistic. Scott Kveton, founder of Bacn.com, cooks a...
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How to Roast Beets
Channel: CHOW
Length: 0
Date: August 16, 2010
Matthew Accarrino of Craft Los Angeles shows us how they do it in the back of the house.
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How to Cut Your Own Salmon Steaks
Channel: CHOW
Length: 0
Date: August 16, 2010
New York chef Laurence Edelman of the Mermaid Inn believes in buying fish fresh and cutting your own steaks.
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Seasoning a Wok
Channel: CHOW
Length: 0
Date: August 16, 2010
Chowhound Jed Kolko, a Chinese-food autodidact, lays out the process: Wash out your wok, put it over high heat till it smokes, oil it, and heat it...
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How to Core a Tomato
Channel: CHOW
Length: 0
Date: August 16, 2010
Coring tomatoes is something that doesn’t take a lot of time—as Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, shows here. But it c...
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How to Cut Hard Squash
Channel: CHOW
Length: 0
Date: August 16, 2010
Former CHOW Food Editor Aida Mollenkamp uses a serrated knife to saw through the tough skin. Alternatively, she wraps a meat tenderizer in a towel...
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Shiitake Mushroom Guidelines
Channel: CHOW
Length: 0
Date: August 16, 2010
Far West Fungi manager Ian Garrone describes what you should be looking for when buying a shiitake mushroom. Just what are those white spots on the...
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