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: Make edible garnishes
Transforming a plain old plate into a work of art is just a simple garnish away. Learn how to make edibile garnishes.
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: 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: 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: Make homemade ginger and garlic paste
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.
How To: Make a country style dry rub with the BBQ Pit Boys
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.
How To: Peel garlic and pearl onions without stickiness
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.
How To: Make vanilla extract
Homemade vanilla extract is tastier and less expensive than many commercial brands, and it makes a great gift!
How To: Peel ginger without using a knife
Gourmet Magazine's food editor Lillian Chou introduces cooking enthusiasts to a little-known method to peeling a ginger. She addresses the problem of cooks taking too much of the ginger off with the skin when peeling with a knife. To reduce this wasteful practice and get dependable results every time, she encourages the use of a spoon! This simple tool can take the skin (and only the skin!) off ginger without any hassle. It also is apparently very good at getting the hard-to-peel spots on gin...
How To: Make cilantro pearls with Molecular Gastronomy
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.
How To: Use lemongrass in your cooking
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.
How To: Make wasabi foam to garnish and serve over meals
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.
How To: Make Garlic Parmesan Croutons
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.
How To: Make decorative butter shapes
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.
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: Make coffee foam art
Hone your java skills: learn how to create shapes and artistic decorations with your latte foam.
How To: Make garlic herb butter
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.
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: Make pickled ginger for sushi
No sushi dinner is complete without the pickled ginger. Ginger is used between sushi courses to cleanse the palette and get you ready for the next delicacy. Ginger is a necessary side dish for sushi, so if you are planning on making your own Japanese food, check out this tutorial and start pickling!
How To: Use rosemary and thyme like a chef
Check out this video cooking tip from The Chef's Toolbox in Australia. Watch this tutorial to learn how to use rosemary and thyme like a chef. Using the fresh herbs rosemary and thyme in recipes is easy with a little know-how, see how to do it right here.
How To: Make a garlic puree garnish for seasoning recipes
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.
Prepare Ginger with Three Cuts: Grated, Julienne, and Brunoise
We didn't know that how you cut ginger can impact how it tastes until we saw this video. According to the tutorial, the type of cut you should make to a piece of ginger depends on what you need the ginger for.
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: Make absinthe caviar with Dave Herlong
Absinthe and caviar have extremely strong, distinctive flavors that many folks can't handle easily on their own, but adrenaline rush connoisseurs will get a kick out of the recipe presented in this video. Combining absinthe with caviar, you'll make a distinctive tasting caviar.
How To: Make canna weed butter
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:
How To: Store parsley to stay fresh
This video demonstrates how to store parsley to stay fresh. Parsley is a commonly used herb. But you have to buy it in bunches. How do you keep the parsley fresh? First, wash the parsley really good, then set it in a colander so that it drains but not completely. Then take the parsley and lay it out on a paper towel thinly. Leave the water clinging a little to the parsley. Wrap the parsley in the towel loosely like an egg roll. Fold up the ends of the towel. Then place the parsley, in the tow...
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 butter the cool way
Learn how to make your own butter at home the coolest way in simple steps. First milk your cow if you have one or get raw milk and put it in your fridge. Wait until the cream flows to the top of the milk , then scoop out the cream and put it in a jar. Start to shake the jar and continue shaking until the butter separates from the milk. To make the butter more firm take it out, mix in water and shake nicely till you get it. You can also add some salt and use the remaining butter milk for your ...
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: Use leeks and lemongrass like a chef
Check out this video cooking tip from The Chef's Toolbox in Australia. Watch this tutorial to learn how to use leeks and lemongrass like a chef. Using leeks and lemongrass in recipes is easy with a little know-how, see how to do it right here.
How To: Make orange zest
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.
How To: Chiffonade herbs for garnishes
Watch this how to video to learn a special cooking technique called chiffonade. Create popular garnish with herbs, spinach and more.
How To: Make prosciutto bits for salads and soups
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
How To: Make garlic olive oil
Why spend money on fancy garlic-flavored olive oil when you can make it yourself at home? Karen Holmes shows how to add pizzazz to a favorite dish with this easy and elegant garlic olive oil.
How To: Make Sure Your Dinner Party Is a Success
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.
How To: Keep your herbs fresh with tips
We can't get enough of fresh herbs in our cooking, but that's just the problem: About 2 days after we purchase our sprigs of thyme and sage they look sadder than Ashton Kutcher's last romantic comedy.
How To: Make your own creamed honey out of regular honey
Creamed honey is a delicious variation of regular honey that is sweeter and less dripping. Creamed honey is crystallized honey, and you can make your own creamed honey by using a little 'starter' honey and mixing it in with your regular honey.
How To: Make whipped shea butter
In this video, Tonya shows us how to make whipped shea butter for your hair. Ingredients are: organic shea butter, green tea butter, aloe vera butter, peppermint essential oil, tea tree essential oil, and rosemary extract essential oil. Pour all of your ingredients into a large bowl and then mix together with a spoon until it's well combined. Use as much of each ingredient as you want to make the right consistency for you. After this, use an electric mixer to mix this all together until it's ...
How To: Make "weed" butter
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 ...
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