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How Do You Sharpen a Vegetable Peeler?
Channel: CHOW
Length: 27
Date: August 16, 2010
Douglas Ford, sous-chef of LA’s Lucques, sharpens his vegetable peeler every day to keep it in tiptop shape. Most of us sharpen ours … never. Doug...
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How to Avoid Dense Gluten-Free Batter
Channel: CHOW
Length: 23
Date: August 16, 2010
Erin McKenna, founder of BabyCakes NYC, adds hot water to her gluten-free batter in order to thin it. That leads to a more fluffy, moister baked g...
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Knife Skills: How to Dice
Channel: CHOW
Length: 59
Date: August 16, 2010
Dicing, the most commonly used cutting technique around, creates perfectly sized cubes. Former CHOW Food Editor Aida Mollenkamp shows you how it’s...
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How to Roast Tofu
Channel: CHOW
Length: 39
Date: August 16, 2010
Chef and author Bryant Terry (and CHOW 13 honoree) roasts tofu according to a very simple recipe. The results are delicious as is or with the addit...
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How to Grow Your Own Mushrooms
Channel: CHOW
Length: 59
Date: August 16, 2010
Author and urban gardener Maria Finn shows a cool technique for growing your own mushrooms at home.
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How to Grill with Todd Eng
Channel: CHOW
Length: 0
Date: August 16, 2010
Todd Eng, grillmaster and restaurateur-in-progress (he’s planning to open an izakaya), encourages you to rethink your use of lighter fluid and con...
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The Perfect Fried Chicken
Channel: CHOW
Length: 0
Date: August 16, 2010
When Southern food experts Matt and Ted Lee announced that Chef Charles Gabriel’s fried chicken from Rack & Soul in Manhattan was perfect, we ...
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How to Grind Coffee
Channel: CHOW
Length: 0
Date: August 16, 2010
Maria Cleaveland of Equator Estate Coffees & Teas describes the perils of grinding coffee the wrong way for the brewing method you plan to ...
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How to Make Your Own Butter
Channel: CHOW
Length: 0
Date: August 16, 2010
Karen Solomon, author of Jam It, Pickle It, Cure It, shakes her way into some deliciously fresh homemade butter using heavy whipping cream, a tigh...
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How to Soft-Cook Eggs
Channel: CHOW
Length: 48
Date: August 16, 2010
Douglas Ford, sous-chef of LA’s Lucques, always uses farm-fresh eggs when he cooks, insisting that they taste different than mass-produced ones. H...
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How to Roast Squash Seeds
Channel: CHOW
Length: 36
Date: August 16, 2010
Chef and author Bryant Terry (and CHOW 13 honoree) doesn’t relegate squash seeds to the compost or trash. He roasts them with some seasoning and us...
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Make Your Own Worm Compost
Channel: CHOW
Length: 67
Date: August 16, 2010
Worms aren’t typically good companions in a kitchen, but as author and urban gardener Maria Finn shows, with a little preparation and some kitchen...
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What Kind of Coffee Grinder Is Best?
Channel: CHOW
Length: 0
Date: August 16, 2010
Maria Cleaveland of Equator Estate Coffees & Teas thinks that the blade grinder most of us have in our kitchen just doesn’t do the trick becaus...
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Why Use a Mortar and Pestle?
Channel: CHOW
Length: 28
Date: August 16, 2010
Douglas Ford, sous-chef at LA’s Lucques, uses a mortar and pestle a lot for things like grinding spices or garlic. It’s often preferable to a mech...
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The Perfect Tortilla
Channel: CHOW
Length: 0
Date: August 16, 2010
Evan Kleiman, host of the KCRW radio program Good Food, grew up eating tortillas in LA. She describes the moment when she came across the perfect ...
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How to Braise Meat in Dr Pepper
Channel: CHOW
Length: 0
Date: August 16, 2010
Janine Falvo, chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, sears a pork shoulder, covers it with Dr Pepper, and then a...
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