Learn how to make your own butter at home the coolest way in simple steps. First milk your cow if you have one or get raw milk and put it in your fridge. Wait until the cream flows to the top of the milk , then scoop out the cream and put it in a jar. Start to shake the jar and continue shaking until the butter separates from the milk. To make the butter more firm take it out, mix in water and shake nicely till you get it. You can also add some salt and use the remaining butter milk for your ...
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.
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.
Gourmet Magazine's food editor Lillian Chou introduces cooking enthusiasts to a little-known method to peeling a ginger. She addresses the problem of cooks taking too much of the ginger off with the skin when peeling with a knife. To reduce this wasteful practice and get dependable results every time, she encourages the use of a spoon! This simple tool can take the skin (and only the skin!) off ginger without any hassle. It also is apparently very good at getting the hard-to-peel spots on gin...
This how-to video is about how to make homemade ginger and garlic paste. This video is provided by Anuja and Hetal, and they explains us the simpler method of preparing ginger and garlic paste which is used in most of the Indian dishes.
Corinne Trang, author of Noodles Every Day, offers a helpful tip on how to easily get the seeds out of a chili pod and still be able to get perfectly round, thin slices.
Patti Moreno shows us how to freeze herbs you've cut fresh from your garden.
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!
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.
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.
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...
Transform a piquant herb into a creamy, sweet paste by oven-roasting garlic with the help of these tips.
Homemade vanilla extract is tastier and less expensive than many commercial brands, and it makes a great gift!
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.
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.
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.
Transforming a plain old plate into a work of art is just a simple garnish away. Learn how to make edibile garnishes.
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.
Learn how to cook with garlic and avoid hose tiny bits of burned, minced garlic. Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts whole cloves and heads of garlic into her saute pan to extract the flavor. The secret is to cook before mincing. Garlic, yum.
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.
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.
This basic BBQ dry rub recipe for barbecue ribs is quick and simple to make. Use this BBQ Pit Boys recipe, and then adjust the spices and quantities to make it your own special BBQ Rib Rub! That's what Barbecue is all about.
Here is a basic dry rub recipe for pork ribs, butt, loins, and chops. Start with this and then adjust the ingredients and quantities to make it your special own. Watch this how to video to learn how this special barbecue dry rub will make any grilled pork taste better.
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.
In this how to video Chef Paul shows you how to make orange zest. Orange zest is just that colorful peel of the orange that is full of citrus oils. This oil filled zest is great for garnishes or flavoring dishes.
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.
Relish are a good think and fresh cranberries make good relish. In this how to video Chef Paul demonstrates how to make fresh cranberry relish. Serve this side dish for Thanksgiving or any other of your favorite meals.
Cut the salt and sugar, but not the taste with these herbs your kids will love. Watch this how to video and learn how to diversify your recipes with a little sprinkle of fresh herbs. Incorporate fresh herbs like stevia, basil and lemon verbina into your kids diets.
You need to stop vampires and you love to cook with garlic. Watch this how to video and let the Rookie Cook show you how to peel and cut garlic. Mincing and peeling garlic is so simple you will never buy the bottled kind.
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....
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.
Basil is full of nutrition and flavor. It can be a powerful part of a healthy diet. Basil is full of flavor and reduces the need for salt.
Herbs add flavor and dimension to all types of recipes. This how to video demonstrates how to use use different dry and fresh herbs in your cooking. Learn all about bay leaves, parsley and chives, tarragon, cilantro, thyme, sage, rosemary, oregano and marjoram.
Container gardening is a great way to grow plants, vegetables and herbs without needing a lot of space. Herbs do especially well and can be grown right outside your kitchen door. In this video, you'll learn how to use an old farmer's market basket to make a great container garden. Fill it with your favorite herbs and your cooking will be full of flavor all summer long.
Dry rub recipes are used on all most every type of meat. Rubs add flavor, color and texture. From pork tenderloin to southern ribs, a dry rub draws out the flavor of meat and can give it a kick. Many rubs are spicy, but also add a bit of sweetness pork, beef and even chicken.
When it comes to bread with dinner it is always olive tapenade for me. No Butter. No olive oil (out of the bottle anyway) - tapenade!
Garlic is one of the oldest herbs. At one time, garlic was used as a vegetable for all of its health properties. Mince garlic; add a bit of salt and you can 'smash' it in to a paste with your chef's knife. Watch this how to video to learn how to use a chef's knife to bring out the flavors of garlic.
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.
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.