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How to Use Up Leftover Herbs
Channel: CHOW
Length: 0
Date: August 16, 2010
Matthew Accarrino of Craft Los Angeles revives the herbs with ice water before mixing them in with greens or using them to top pasta.
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Save Your Bacon Grease
Channel: CHOW
Length: 0
Date: August 16, 2010
Scott Kveton, founder of Bacn.com, always saves his leftover bacon grease. He uses it to cook his next batch of bacon, creating a never-ending cyc...
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How to Remove the Pit from an Avocado
Channel: CHOW
Length: 36
Date: August 16, 2010
An avocado pit just sits there, practically laughing at you, as you struggle to release it from the slippery grasp of the delicious fruit. Chef De...
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How to Measure Dices and Chunks
Channel: CHOW
Length: 0
Date: August 16, 2010
We know that keeping your dices and minces and juliennes uniform is crucial for consistent, even cooking of things like roasted root vegetables. B...
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When to Add Sugar to Strawberries
Channel: CHOW
Length: 0
Date: August 16, 2010
Strawberries at their peak are sweet, but sometimes they need a little extra sugar. Emily Luchetti, executive pastry chef of Waterbar and Farallon...
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How to Clean Soft-Shell Crab
Channel: CHOW
Length: 0
Date: August 16, 2010
Mermaid Inn chef Laurence Edelman says soft-shell crab should always be prepared fresh, which means removing the lungs and cutting off the face be...
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How to Prevent a Hangover
Channel: CHOW
Length: 0
Date: August 16, 2010
Michael Cecconi is the mixologist at New York’s Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He’s see...
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Why Shop at a Cheese Store?
Channel: CHOW
Length: 0
Date: August 16, 2010
Norbert Wabnig, owner of the Cheese Store of Beverly Hills, makes the case for skipping the grocery store and shopping at a place dedicated to che...
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How to Make a Quick, Summery Yogurt Sauce
Channel: CHOW
Length: 0
Date: August 16, 2010
Top Chef Season 4 winner Stephanie Izard uses Greek yogurt, chopped chives, and a splash of milk to make a versatile, light sauce to be used on ch...
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How to Roll Rectangular Dough
Channel: CHOW
Length: 0
Date: August 16, 2010
CHOW Kitchen Editorial Assistant Amy Wisniewski shares a dough-rolling tip for recipes like Grape and Grappa Focaccia, Pancetta and Pepper Pizza, ...
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How to Marinate Meat Quickly
Channel: CHOW
Length: 0
Date: August 16, 2010
Amy Sherman of Cookingwithamy.com shares a quick marinating tip: Cut up that big hunk of meat into thinner slices, then toss these into a resealab...
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Guide to Mexican Dried Chiles
Channel: CHOW
Length: 0
Date: August 16, 2010
There are three chiles that often crop up in Mexican recipes: pasillas, guajillos, and chiles de arbol. Chef Deborah Schneider, author of ¡Baja! C...
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How to Avoid Sauté Fires
Channel: CHOW
Length: 0
Date: August 16, 2010
Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, says down with macho sauté-pan fires—your friends will not be im...
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Buy Whole Spices Whenever You Can
Channel: CHOW
Length: 0
Date: August 16, 2010
Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, recommends buying whole spices from the supermarket, especially in the case of nut...
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When Do You Blow on Your Liquor?
Channel: CHOW
Length: 0
Date: August 16, 2010
Matt Duggan, general manager for LA’s Lucques, thinks that people have it all wrong when they inhale deeply from a glass of spirits right after it...
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How to Blanch Asparagus
Channel: CHOW
Length: 0
Date: August 16, 2010
Christophe Gerard, chef de cuisine of FARM at the Carneros Inn, quickly boils asparagus in heavily salted water, then submerges it in an ice bath ...
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How to Recover If You Break a Wine Cork
Channel: CHOW
Length: 0
Date: August 16, 2010
Our favorite wine guy, Matt Skinner, dropped by the CHOW offices to share some very handy wine tips, including what to do when the cork breaks as ...
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What to Do with Old Dried Fruit
Channel: CHOW
Length: 0
Date: August 16, 2010
Danielle Svetcov, author of The Un-Constipated Gourmet, thinks you should never throw away old dried apricots, prunes, plums, and cranberries. Ins...
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In Gardening, Pot Size Matters
Channel: CHOW
Length: 0
Date: August 16, 2010
Julie Chai, associate garden editor of Sunset magazine, suggests that you plant herbs, especially basil, in a pot that is at least 12 inches wide ...
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