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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How To:
Dry basil and tarragon without them turning brown
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Make lemon zest with or without a zesting tool
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Make a country style dry rub with the BBQ Pit Boys
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Make decorative butter shapes
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Make orange zest
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Make Jamaican jerk spice
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Eat edible flowers
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How To:
Use rosemary and thyme like a chef
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Make cilantro pearls with Molecular Gastronomy
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Make homemade ginger and garlic paste
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Make a Fancy Lemon Spiral Garnish
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Make Garlic Parmesan Croutons
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Preserve Sooji for roasting
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Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
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How To:
Peel garlic and pearl onions without stickiness
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How To:
Smoke garlic to add extra flavor to any garlic dish
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How To:
Peel & mince garlic
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How To:
Make Sure Your Dinner Party Is a Success
-
How To:
Use and store basil leaves for cooking
-
How To:
Peel, chop and crush garlic like a chef
-
How To:
Dry basil and tarragon without them turning brown
-
How To:
Make lemon zest with or without a zesting tool
-
How To:
Make a country style dry rub with the BBQ Pit Boys
-
How To:
Make decorative butter shapes
-
How To:
Make orange zest
-
How To:
Make Jamaican jerk spice
-
How To:
Eat edible flowers
-
How To:
Use rosemary and thyme like a chef
-
How To:
Make cilantro pearls with Molecular Gastronomy
-
How To:
Make homemade ginger and garlic paste
-
How To:
Make a Fancy Lemon Spiral Garnish
-
How To:
Make Garlic Parmesan Croutons
-
How To:
Preserve Sooji for roasting
-
How To:
Peel garlic and pearl onions without stickiness
-
Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
-
How To:
Smoke garlic to add extra flavor to any garlic dish
-
How To:
Peel & mince garlic
-
How To:
Make Sure Your Dinner Party Is a Success
-
How To:
Use and store basil leaves for cooking
-
How To:
Peel, chop and crush garlic like a chef
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