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.
Johnny O shows how to smoke garlic that adds a great flavor to other dishes. Any recipe that calls to be seasoned with garlic can use the smoked garlic for a new and unexpected taste.
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.
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....
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!
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.
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.
Learn how to easily make clarified butter at your home in simple steps from Jason Hill. First heat a pan and add some thick butter on it. Let the butter stay on the for sometime until it is completely melted. Now start skimming the surface of the melted butter little by little using a spoon. You will get the clarified butter when its skimmed off completely. You can use it many purposes as it hold a lot heat.
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.
This basic BBQ dry rub recipe for barbecue ribs is quick and simple to make. Use this BBQ Pit Boys recipe, and then adjust the spices and quantities to make it your own special BBQ Rib Rub! That's what Barbecue is all about.
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.
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.
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.
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.
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.
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.
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.
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.
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...
Wolfgang Puck is unquestionably the most famous chef in the United States, and his recipes are delicious and coveted. In this video, a part of his online only Wolfgang Puck's Cooking Class show, he teaches us how to make pineapple salsa on the grill. No, you don't grill the salsa, just the pineapples, onions, and jalapeno peppers that go into it, bringing out the flavors of each before they are combined with spices and oil to create the finished product. It is easy to make, spicy, sweet, and,...
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...
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.
Hone your java skills: learn how to create shapes and artistic decorations with your latte foam.
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.
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 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...
Drying herbs like sage is a great way to store the bounty of your garden. In this how-to video, Rita Heikenfeld from AboutEating.com shows you a simple way to dry and store your herbs straight from the garden. Use the old fashion method of drying herbs to make sure they last through the year.
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.
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.
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.
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.
Dennis McIntosh shows viewers how to make jerk spiced seafood. Jerk is native to Jamaica and was once a way to preserve meat. It is now enjoyed as a spicy marinade and sauce to accompany most any protein. Jerk spices include ginger, thyme, scotch bonnet peppers, scallion, onion, nutmeg, and pimento berries. In food processor or blender, add ingredients with oil and blend on low speed. Next, add garlic, salt, cinnamon, pepper, and sugar. Pour marinade over fish and toss to coat. Add to hot pan...
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!
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.
Watch this how to video to learn a special cooking technique called chiffonade. Create popular garnish with herbs, spinach and more.
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
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.
Garnishes not only add flavor to your beverages, but they also serve as attractive decorations that liven up cocktail hour.
Hide leftover vanilla bean pods in the sugar bowl, that way you can re use them.