These quick kitchen tips will get you cooking efficiently and happily. In this how-to video, learn how to efficiently store basil so that it stays fresh days after you buy it. You'll enjoy using fresh basil all week long.
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How To:
Dry basil and tarragon without them turning brown
How To:
Eat edible flowers
How To:
Make decorative butter shapes
How To:
Make tamarind red chili pickles
How To:
Make lemon zest with or without a zesting tool
How To:
Make coffee foam art
How To:
Preserve Sooji for roasting
How To:
Make canna weed butter
How To:
Make cilantro pearls with Molecular Gastronomy
How To:
Make homemade ginger and garlic paste
How To:
Use lemongrass in your cooking
How To:
Make a country style dry rub with the BBQ Pit Boys
How To:
Peel, chop and crush garlic like a chef
How To:
Make wasabi foam to garnish and serve over meals
How To:
Make cold pressed nut butter
Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
How To:
Make garam masala (blend of hot spices)
How To:
Make Garlic Parmesan Croutons
How To:
Garnish food with fresh food and herbs
How To:
Make a garlic puree garnish for seasoning recipes
How To:
Dry basil and tarragon without them turning brown
How To:
Eat edible flowers
How To:
Make decorative butter shapes
How To:
Make tamarind red chili pickles
How To:
Make lemon zest with or without a zesting tool
How To:
Preserve Sooji for roasting
How To:
Make coffee foam art
How To:
Make canna weed butter
How To:
Make cilantro pearls with Molecular Gastronomy
How To:
Make homemade ginger and garlic paste
How To:
Make cold pressed nut butter
Prepare Ginger with Three Cuts:
Grated, Julienne, and Brunoise
How To:
Make wasabi foam to garnish and serve over meals
How To:
Use lemongrass in your cooking
How To:
Peel, chop and crush garlic like a chef
How To:
Make a country style dry rub with the BBQ Pit Boys
How To:
Make garam masala (blend of hot spices)
How To:
Make Garlic Parmesan Croutons
How To:
Make vanilla extract
How To:
Use rosemary and thyme like a chef
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