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....
In this video, we learn how to make homemade butter from scratch. First, you will need to take some heavy cream that is ultra-pasteurized. Once you have bought your cream, you will need to add some salt to it so it tastes less bland. Pour the cream into the food processor and let it run for a while until it thickens. Then, it will break into liquid buttermilk and butter. From here, you will be able to separate the butter from the milk and use the fresh butter on what you would like! You can a...
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...
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.
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.
Garnishes may sometimes feel as something that we thinks is too difficult to do. Don't fear in this how to video Chef Paul talks about food presentation and how to garnish your dishes. Watch and learn how to make a great tasting dish stand out even more with fresh food and herbs.
Looking to add some spice to your dinner but not a fan of straight wasabi? In this tutorial, learn how to make a light and fluffy foam with wasabi that you can serve over fish, sushi, salad or any other light dish that needs some spice.
CHOW Associate Editor Corinne Trang teaches you how to use lemongrass in your cooking. 1. To use your lemongrass in your cooking, first strip away the dry outer leaves, and cut away the stumpy end and the dry leafy ends.
Its a flavor explosion! Take some cilantro, add in a little Calcium Chloride and Sodium Alginate, and give some crab cakes a new twist! The pearl is one of the most useful treats of Molecular Gastronomy. Learn how to make corn cake with bbq crab and cilantro pearls.
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...
Interested in making your own garam masala at home? With the right ingredients and the proper techique, it's easier than you'd think. So easy, in fact, that this free video cooking lesson can present a complete overview of the process in about seven minutes. For more information, including the full recipe, and to get started making your own Indian food at home, watch this video guide.
This how-to video is about how to make homemade ginger and garlic paste. This video is provided by Anuja and Hetal, and they explains us the simpler method of preparing ginger and garlic paste which is used in most of the Indian dishes.
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
Butte can be very decorative and festive. In this how to video Chef Paul talks about flavored and decorative butters. Watch and learn how to shape and mold butter into any shape for garnishing dishes.
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!
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...
This video tutorial will show you how to make cannabutter or in laymen terms, marijuana butter. There are various ways to making this spread, but the video will show you how to make it using these items:
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.
If you're a home cook, peeling garlic is probably not your most favorite part of preparing a meal. Sure, the first one or two bulbs are a cinch, but once you start peeling garlic in larger quantities the inevitable stickiness arises and the garlic becomes harder and harder to disrobe.
Karen Solomon teaches the secrets of making your own homemade butter in simple steps. First take a clean odor free jar and pour in one container of heavy whipping cream with room temperature. Now close the jar with its lid and start to shake the jar. Keep shaking the jar for about 20-30 minutes, then pour it out by filtering it. Transfer the filtered fresh butter to a plate to finish.
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.
Hone your java skills: learn how to create shapes and artistic decorations with your latte foam.
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.
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...
In this tutorial, we learn how to make "weed" butter. To make this, you will need: 3 c water, 1/2 lb butter, and 24 grams of bud. First, you will need to pour your water into a pan and boil it over high heat. Then, add the butter in with the boil and melt the butter all the way. After this, add the ground up buds to the water and butter and stir while the mixture is still boiling. Turn the heat down, then let this simmer for 15 minutes. Now, strain the mixture with a coffee filter and into a ...
In this tutorial, we learn how to quickly make homemade butter. First, you will need to take some milk and pour it into a glass. After this, you will pour the milk into a food processor and turn it on high. Let this mix up for a few minutes, until you see clumps of butter starting to appear. Continue to let it spin until the butter is thick in the processor. Now, you will strain the milk from the butter and mix the butter up with some salt. Once you do this, you will be able to serve the butt...
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 ...
This quick video will show you how to make delicious garlic and herb butter. To make this delicious garlic and herb butter, do the following: Put 8 ounces of Plugra Butter into a mixing bowl. Add salt, green onion, flat leaf parsley, minced garlic, fresh basil and ground pepper. Gently blend everything together and refrigerate till needed. You can make your own variations of this butter by using different ingredients.
This video from FoodWishes.com demonstrates how to make garlic Parmesan croutons. This is a great recipe for homemade croutons which will be much better than the ones you can buy at a store.
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.
Don’t laugh—butter sculpture is a true art form that originated in Tibet in the 7th century. It is now one of the highlights of many American harvest fairs. Learn how to make your own butter sculpture.
Transforming a plain old plate into a work of art is just a simple garnish away. Learn how to make edibile garnishes.
Dry rub is a must for great tasting barbecue and this basic and easy to make BBQ Dry Rub does the trick. It works real well with pork, chicken, and beef, and it's cheap to make. Start with this recipe as demonstrated by one of the BBQ Pit Boys and then add your own spices to make it your own special rub for your next B-B-Que.
Here is a basic dry rub recipe for pork ribs, butt, loins, and chops. Start with this and then adjust the ingredients and quantities to make it your special own. Watch this how to video to learn how this special barbecue dry rub will make any grilled pork taste better.
In this how to video Chef Paul shows you how to make orange zest. Orange zest is just that colorful peel of the orange that is full of citrus oils. This oil filled zest is great for garnishes or flavoring dishes.
Chef Jason Hill uses this garlic puree for most recipes that call for fresh garlic. The addition of the shallot gives this puree more depth. It keeps up to ten days covered in the refrigerator, and keeps frozen for up to six months in the freezer. The ingredients are garlic and shallots. Learn how to prepare this recipe by watching this video cooking tutorial.
Japanese cuisine is a favorite of many rail-thin celebs for a reason: It's both delicious (luxurious may be a better word) and really, really healthy. That's because true Japanese cuisine is made mostly of raw ingredients - fish and a lot of vegetables.
Watch this how to video to learn a special cooking technique called chiffonade. Create popular garnish with herbs, spinach and more.
Sometimes the best way to improve your cooking isn't to find new dishes, but to find new ingredients! Learn how to make ginger garlic paste with Chef Sanjay. This paste goes wonderfully with many Indian dishes.
Holiday dinners can be the same every year, but many are starting to switch it up, making new traditions and getting a new dining experience for everyone at the table. It’s not unusual to see sweet potatoes on an Easter dinner menu or lamb at Thanksgiving dinner.