Store-bought spices are convenient, but making them in your own kitchen brings a fresher flavor to your meals. Follow these steps for making chili powder at home so you can alter its spiciness.
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Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
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How To:
Dry basil and tarragon without them turning brown
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How To:
Preserve Sooji for roasting
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How To:
Eat edible flowers
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How To:
Make homemade ginger and garlic paste
-
How To:
Use rosemary and thyme like a chef
-
How To:
Make a country style dry rub with the BBQ Pit Boys
-
How To:
Extend the life of your garden herbs
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How To:
Use saba or pressed grape must to sweeten food
-
How To:
Make lemon zest with or without a zesting tool
-
How To:
Make decorative butter shapes
-
How To:
Make cilantro pearls with Molecular Gastronomy
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How To:
Garnish food with fresh food and herbs
-
How To:
Use pimenton de la vera or smoked paprika
-
How To:
Make orange zest
-
How To:
Use lemongrass in your cooking
-
How To:
Make coffee foam art
-
How To:
Roast garlic
-
How To:
Make garam masala (blend of hot spices)
-
How To:
Freeze culinary herbs fresh from a garden
-
Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
-
How To:
Dry basil and tarragon without them turning brown
-
How To:
Preserve Sooji for roasting
-
How To:
Eat edible flowers
-
How To:
Make homemade ginger and garlic paste
-
How To:
Use rosemary and thyme like a chef
-
How To:
Make a country style dry rub with the BBQ Pit Boys
-
How To:
Extend the life of your garden herbs
-
How To:
Use saba or pressed grape must to sweeten food
-
How To:
Make lemon zest with or without a zesting tool
-
How To:
Make decorative butter shapes
-
How To:
Make cilantro pearls with Molecular Gastronomy
-
How To:
Garnish food with fresh food and herbs
-
How To:
Make orange zest
-
How To:
Use pimenton de la vera or smoked paprika
-
How To:
Use lemongrass in your cooking
-
How To:
Roast garlic
-
How To:
Make coffee foam art
-
How To:
Make garam masala (blend of hot spices)
-
How To:
Freeze culinary herbs fresh from a garden
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