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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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How to Clean a Cast Iron Pan
Channel: CHOW
Length: 35
Date: August 16, 2010
Harry Rosenblum, co-owner of the Brooklyn Kitchen, cleans out his cast iron pan by adding salt (which acts as an abrasive to get rid of bits of fo...
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How to Wrap a Dumpling
Channel: CHOW
Length: 53
Date: August 16, 2010
Andrea Nguyen, chef and author of Asian Dumplings, demonstrates three ways to fold a dumpling. She starts with the half-moon shape, segues into th...
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Use Your Egg Cartons to Grow Seedlings
Channel: CHOW
Length: 31
Date: August 16, 2010
Old egg cartons deserve better than immediate recycling. CHOW.com Associate Editor Roxanne Webber gives them new life as containers for growing see...
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How to Steep Tea with David Wong
Channel: CHOW
Length: 0
Date: August 16, 2010
David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea.  He’s her...
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The Perfect Soup Dumpling
Channel: CHOW
Length: 237
Date: August 16, 2010
Andrea Nguyen, chef and author of Asian Dumplings, takes CHOW to Shanghai Dumpling King in San Francisco for what she considers the perfect xiao l...
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How to Clean a Rack of Lamb with String
Channel: CHOW
Length: 0
Date: August 16, 2010
Janine Falvo, chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, cleans a rack of lamb using a piece of string. She ties one...
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How to Keep Okra from Getting Slimy
Channel: CHOW
Length: 39
Date: August 16, 2010
Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that the secret to preventing slimy okra is to slice it thinly and cook it...
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How to Deal with Rusty Cast Iron
Channel: CHOW
Length: 46
Date: August 16, 2010
Harry Rosenblum, co-owner of the Brooklyn Kitchen, says that rusty cast iron is easy to fix. Simply scrub the rust off with a Brillo Pad or sandpa...
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How to Fold a Wonton
Channel: CHOW
Length: 56
Date: August 16, 2010
Andrea Nguyen, chef and author of Asian Dumplings, shares some wonton-folding expertise. There’s the extra-simple triangle, the lovely flower bud ...
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How to Pair Beer with Food
Channel: CHOW
Length: 60
Date: August 16, 2010
When it comes to pairings, people usually think of wine. But beer pairs really well with food too, according to Sam Merritt, founder of Civilizati...
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How to Crisp Up a Sausage
Channel: CHOW
Length: 39
Date: August 16, 2010
Master sausage-maker Ryan Farr of 4505 Meats wants everyone to be empowered to perfectly prepare the sausages he makes. And if a crispy sausage is ...
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What’s the Best Way to Store Bacon?
Channel: CHOW
Length: 0
Date: August 16, 2010
You can find great bacon in bulk, but you might not be able to eat five pounds of it before it goes bad. Scott Kveton, founder of Bacn.com, recomm...
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The Perfect Canelé
Channel: CHOW
Length: 199
Date: August 16, 2010
You’ve got your croissants, your éclairs, your macarons. Maybe a madeleine if you’re Proust-y. They’re good, yes. But consider the canelé. On assi...
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How to Sous Vide an Egg at Home
Channel: CHOW
Length: 0
Date: August 16, 2010
Janine Falvo, chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, brushes truffle oil (but you can use any kind of oil or but...
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Don’t Ruin Your Roux
Channel: CHOW
Length: 44
Date: August 16, 2010
Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that when you’re making a dark Louisiana roux, it’s crucial that you add t...
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