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How to Crush Ice for Cocktails
Channel: CHOW
Length: 0
Date: September 24, 2009
Some cocktails call for crushed ice rather than ice cubes. Crushed ice melts quicker, and makes more of a slushy drink—perfect for summer coolers....
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How to Peel Tomatoes
Channel: CHOW
Length: 0
Date: September 24, 2009
CHOW contributor Stephanie V.W. Lucianovic demonstrates a simple method to separate a tomato from its skin.
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How to Cook with Garlic
Channel: CHOW
Length: 0
Date: September 24, 2009
Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts whole cloves and heads of garlic into her sauté pan to extract the flavor.
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How to Judge Wine by the Cork
Channel: CHOW
Length: 0
Date: September 24, 2009
The waiter gives you the cork like he expects something from you. Here’s what you should—and shouldn’t—do.
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How to Make Nuts Last Longer
Channel: CHOW
Length: 0
Date: September 24, 2009
Chowhound fayehess, also known as Faye Delicious of Blip.tv, shares her bag-and-freeze method.
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How to Soften Butter
Channel: CHOW
Length: 0
Date: September 24, 2009
Baking recipes often call for softened butter, but if you put it in the microwave you risk butter soup. Leaving it out at room temp is fine if you...
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How to Stop Cream from Boiling Over
Channel: CHOW
Length: 0
Date: September 24, 2009
Chowhound fayehess, also known as Faye Delicious of Blip.tv, avoids a mess by placing the spoon over top of her pot.
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Should You Freeze Grated Cheese?
Channel: CHOW
Length: 0
Date: September 24, 2009
Norbert Wabnig, owner of the Cheese Store of Beverly Hills, says that grated cheese like Parmesan is ideal for freezing.
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How to Make an Ecofriendly Surface Cleaner
Channel: CHOW
Length: 0
Date: September 24, 2009
Irritating chemicals and toxic fumes don’t make for a pleasant kitchen or pleasant cleaning. Mix up your own effective surface cleaner from natural...
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How to Set a Fried Egg
Channel: CHOW
Length: 0
Date: September 24, 2009
Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.
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How to Remove Chicken Breasts
Channel: CHOW
Length: 0
Date: September 24, 2009
CHOW contributor Daniel Duane makes the case for skipping packaged boneless, skinless chicken breasts.
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How to Bring Eggs to Room Temperature
Channel: CHOW
Length: 0
Date: September 24, 2009
When baking, your ingredients should be at room temperature. We’ve suggested that to get butter to room temp, you pound it. We do not suggest the ...
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How to Plate Like a Chef
Channel: CHOW
Length: 0
Date: September 24, 2009
David Myers of Sona Restaurant, known for his unusual plating and presentation, shares his thoughts.
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How to Choose Fresh Meat
Channel: CHOW
Length: 0
Date: September 24, 2009
Blood in the package means that the blood is no longer in the meat, which means dry, old meat.
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How to Make Chicken Stock
Channel: CHOW
Length: 0
Date: September 24, 2009
CHOW contributor Daniel Duane identifies which parts of the carcass make a great stock.
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How to Choose Ground Meat
Channel: CHOW
Length: 0
Date: September 24, 2009
Ray Venezia of Fairway in New York calls it chop meat; we call it ground beef. Semantics aside, red meat does not have to be red all the way through.
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How to Cool Water for Coffee
Channel: CHOW
Length: 0
Date: September 24, 2009
Scalding hot water will burn your coffee, like it burns you. Arno Holschuh shows one method for getting it down to the optimal temperature.
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