How To: Dry basil and tarragon without them turning brown

Drying herbs using this method works well for herbs like basil, mint and tarragon. Herbs that don't have the fleshy body like sage Drying herbs like tarragon can be a bit trickier than fleshy herbs like sage. Tarragon is said to be great for your blood pressure and is a wonderful addition to things like soups and stews. Its also adds wonderful freshness to an early morning omelet. After a rough chop and time to dry, these herbs will hold their color and flavor until you are ready to use them....

How To: Preserve Sooji for roasting

Anuja and Hetal from Show Me The Curry show how to roast Sooji. Sooji is otherwise known as semolina which is purified wheat used for making pasta. Semolina is known as Sooji in India and is used in many many dishes as a grain and sometimes as a meat substitute. Some recipes like Upma require that the Sooji be roasted before being added into the recipe. This video shows you the easiest way that you can roast Sooji in your microwave so that it can be used in various Indian dishes.

How To: Eat edible flowers

Rita Heikenfeld from AboutEating discusses some of the flowers that are not only beautiful but also edible. It is important not to eat flowers that have been sprayed with chemicals. Some of the more common edible flowers are the zinnia, petunia, and the marigold, which has a delicious citrus flavor and is used in bath oils. Impatiens are edible (just the flowers, not the leaves) and come in a variety of colors.

How To: Extend the life of your garden herbs

Preserving herbs is important for being able to use them later. Keep your herbs usable throughout the year using these helpful gardening tips for drying, storing and maintaining plants picked fresh from your garden. You'll be able to enjoy the product of your gardening efforts all year long!

How To: Make lemon zest with or without a zesting tool

Making lemon zest isn't hard and doesn't take a long time, especially if you have a lemon zester. A zesting tool is the number one preferred way to get that lemon zest with no mess and no fuss. So, in the first video tutorial, see how to make lemon zest with a zester. Use a zesting tool for the peeling, and make sure to wash the outside of the lemon thoroughly to remove dirt and residue. Then zest away!

How To: Use pimenton de la vera or smoked paprika

If you've never tried Pimenton de la Vera -- smoked Spanish paprika -- you're missing out. Stirred into hummus, sprinkled on roasted potatoes or added to the secret family barbecue rub, the smoky flavor is almost addictive. It comes in hot and sweet varieties and has so many delicious uses it will become a staple in your spice rack.

How To: Make chocolate curls for garnishing

Okay, so knowing how to make chocolate curls isn't exactly a necessary culinary skill, but when it comes to dessert making, how much of that dessert is there more for show than for taste? We're thinking it's 50/50. Plus, if you're a chocolate lover then chocolate curls may just be the perfect addition to your creme brulee or chocolate ganache cake.

How To: Easily make butter

In this tutorial, we learn how to easily make butter. All you need is a food processor or jug and some heavy cream. To do this with the processor, you will pour the cream into the food processor and continue keeping this going until you see chunks of butter start to appear. After this, you will drain the butter from the milk and then add salt to make it taste better. If you do this in a jug, you will add the cream into the jug and just shake it continuously until it's turned into butter. Stra...

How To: Make butter

In this tutorial, we learn how to make butter. First, you will need some cream in a carton left out in the room for around 12 hours. After this, pour the cream out into a glass jar and put the lid on tightly. Now you will shake the jar nice and slowly. You want about 1 shake every second. Continue to do this for about 2-3 minutes. At first, you will notice the glass is covered with cream, but every time you shake the bottle, the butter fat will start to stick together into clumps. Continue to...

How To: Peel, chop and crush garlic like a chef

Check out this video cooking tip from The Chef's Toolbox in Australia. Watch this tutorial to learn how to peel, chop and crush garlic like a chef. Peeling garlic for recipes is easy with a little know-how, see how to do it right here. If there is a little green germ in the clove, make sure you remove it, because it is known to give people indigestion.

How To: Make cold pressed nut butter

In this video, we learn how to make cold pressed nut butter. First you will need to have a crusher that will not juice the nuts it will just crush them. Put your nuts into this and then start to run it. You can add in some raw cashews, raw Brazil nuts, almonds. You can use any type of nuts that you want inside of your butter. Turn the machine on and continue to add the nuts, pressing down with the lever at the top. After this, the nuts will come out at the bottom inside the bowl. To make this...

How To: Peel & mince garlic

For anyone new to cooking, this basic tutorial shows us how to mince garlic, an ingredient often used in a variety of recipes. If you are going to mince a clove of garlic, you will need to separate the clove from the bulb. Before you mince your garlic, you will need to peel it, which is simple. Simply take a heavy gauge knife and smash it against your clove. The skin will break away very easily so that all you have to do is pull it off. Cut off the hard end of the garlic clove and then smash ...

How To: Make tamarind red chili pickles

In this tutorial, we learn how to make tamarind red chili pickles. This is made by grinding up ripe red chilies with tamarind. After you do this, you will make sure the combination is well combined by stirring again with a spoon. When this is finished, heat up a skillet with oil and then sprinkle spices into the oil, allowing them to simmer for several minutes. Then, spoon the mixture into the oil and brown on both sides until it is finished. Serve when it's done cooking, then pair it with yo...

How To: Make raw vegan vanilla extract

In this video, we learn how to make raw vegan vanilla extract. First, take whole organic vanilla beans and chop them into small pieces. After this, place the pieces of vanilla into a high speed blender along with 1 c of purified water. Start blending this on high until you have a pure vanilla liquid and there are absolutely not bumps or husks left in the blender. There should be no fibers or husks on the side of the blender. Place your hand on the side of it to make sure your blender isn't ge...

How To: Chop and mince herbs

Fresh herbs can transform almost any dish. Watch this how to video and let Bon Appetite show you how to chop herbs for your recipes. Learn to chop and mince herbs with woody stems or leafy herbs. Even get tips on how to chiffenade mint and basil leaves.

How To: Freeze ginger

Love the taste of fresh ginger, but hate throwing out dry, moldy roots? Solve the problem by storing it in the freezer. Whenever you have a hankering for fresh ginger, just grate the still-frozen root into your favorite recipes. Ginger will lose some of its potency in the freezer, but not enough to make a significant difference. When previously frozen ginger thaws completely it develops a sodden texture, so once frozen it's best to keep it that way. Frozen ginger is also a little bit easier t...

How To: Make a container herb garden

Container gardening is a great way to grow plants, vegetables and herbs without needing a lot of space. Herbs do especially well and can be grown right outside your kitchen door. In this video, you'll learn how to use an old farmer's market basket to make a great container garden. Fill it with your favorite herbs and your cooking will be full of flavor all summer long.

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