Hot Spices & Garnishes How-Tos

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: 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: 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: 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 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: 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 butter from scratch

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...

How To: Make butter the fun and easy way

In this tutorial, we learn how to make butter the fun and easy way. First, you will need some cream. Pour this into a plastic container until it's half way full. After this, place the top on the container, then shake it for a while. Make sure the lid is on completely, or you will spill this. You will need to shake for around ten minutes until you get butter out of the cream. When it's finished, pour the buttermilk out and keep shaking until you get the butter. Now you can use this for any rec...

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.

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: Make raw macadamia nut butter

In this tutorial, we learn how to make raw macadamia nut butter. First, you will need to take some raw macadamia nuts and a food processor. Pour the macadamia nuts into the food processor. Then, let this spin for around five minutes or until the butter has started to form. There should be no chunks left in the mixture, the oils should come out and help the mixture blend. After this is finished, scoop the butter out and you will taste an amazing raw macadamia nut butter. This will also work fo...

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 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: 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: Quickly make homemade butter

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...

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.

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