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.
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.
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.
In this tutorial, we learn how to make garlic parsley butter. First, wash your parsley and then chop it up. Make sure it's completely dry before you chop it. Then, combine this with unsalted butter and mix together well. Sprinkle in some salt to the bowl, then sprinkle in some fresh pepper. Add in some minced garlic, then continue to mix together until combined. Try the butter to make sure it has enough ingredients, then continue to add salt if necessary. Place the mixture into foil, then rol...
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!
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 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...
Hone your java skills: learn how to create shapes and artistic decorations with your latte foam.
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.
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.
Hide leftover vanilla bean pods in the sugar bowl, that way you can re use them.
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.
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.
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...
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...
Transform a piquant herb into a creamy, sweet paste by oven-roasting garlic with the help of these tips.
Have you ever had ginger and watched it go bad because you had no use for it right away? Well, now there is a answer to that problem. The only thing you will need is a cup and some water and of course your ginger. First, pour some water into a jar or cup of some sort and then stick the ginger in the cup. Put it in the refrigerator and it should last up to a week this way. One thing to remember to do is to change the water that the ginger is sitting in every single day. Doing this should add a...
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.
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.
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.
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.
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.
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.
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.
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.
Prosciutto bits have a milder flavor than bacon. It is also leaner as it comes from the leg of the pig.
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...
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...
Compound butters can be found at almost any supermarket or store. It's easy to use and adds a great flavor to most dishes. But, why spend your hard earned cash to buy something, when you can make it yourself. It costs less and is a fun activity to perform yourself. In this tutorial, find out how to make your own compound butter from scratch! Enjoy!
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.
In this clip from Fine Living, learn how to press fresh olive oil on your own. Nothing tastes as great with a Mediterranean meal as fresh pressed olive oil. Learn the differences between virgin and extra virgin and everything in between in this helpful clip.
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...
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.
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.
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.
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.
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.
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.
Garnishes not only add flavor to your beverages, but they also serve as attractive decorations that liven up cocktail hour.