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How to Prep a Poblano for Chiles Rellenos
Channel: CHOW
Length: 0
Date: August 16, 2010
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, suggests roasting poblanos over an open flame or in a cast iron pan to prepare them ...
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How to Keep Ginger Fresh
Channel: CHOW
Length: 18
Date: August 16, 2010
Corinne Trang, author of Noodles Every Day, stores her ginger in a jar filled with water and placed in the fridge. The ginger will stay fresh long...
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Caramelizing Versus Sweating Onions
Channel: CHOW
Length: 37
Date: August 16, 2010
Michael Symon, chef, author, and Iron Chef, says that the only real difference between sweating onions and caramelizing them is the cooking time. ...
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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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