Entries tagged with 'cooking'
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On wacky cooking show Nyam Nyam, host Nari Kye teaches you about kimchi—how it's traditionally made in Korea, and how to make a quicker version at home with a special ingredient. Watch the video after the jump....
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In the latest episode of Working Class Foodies, Max and Rebecca Lando show you how to make chocolate-covered pumpkin seed brittle and "grown up" candy apples for Halloween. The brittle combines recipes by chefs Dan Barber and Jacques Torres, and the candy apples dipped in red wine-flavored caramel are from Gourmet. Unfortunately, the candy apples recipe doesn't come out so well. Watch the video after the jump....
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Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs.
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In the series Working Class Foodies from online food network Hungry Nation, brother and sister Max and Rebecca Lando prepare meals for under $8 per person using local and seasonal ingredients in New York City. In their latest episode, they show you how to make granola and fruit compote with blueberries and peaches. Combined with yogurt from the farmers' market, the result is an eggless breakfast dish for $4.75 per person. Watch the video after the jump....
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British comedian George Egg shows you how to make tortellini with spinach and bake English muffins in a hotel room, as long as you can get your hands on a kettle, an iron, and some kitchenware. It's not that hard, and it's way cheaper than room service. Watch the video after the jump....
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As much as I love a classic Eggs Benedict, I can't help but blame the dish for pigeonholing one of my favorite foods--the poached egg. For addicts like myself, they're not only brunch's star attraction, they're also the perfect topping for most any pasta dish, sandwich, or green vegetable. That said, it's pretty essential to be able to achieve a perfectly runny yolk whenever the craving hits. After years of sometimes-success with the traditional vortex method (where boiling water and white vinegar are swirled into a vortex that keeps the egg together), I decided it was time to put some poaching cups to the test. What I happily discovered was that when you find a good set of poachers,...
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"Used regularly, it's a very inexpensive way to get $10 knives to perform almost like $80 ones." Slowly but surely, I've gone from being the girl with terrifyingly unsafe knife skills to being relatively nimble with a blade. But if there's one thing that still remains squarely outside my comfort zone, it's manual sharpening. As my current roommate is the fortunate owner of some enviable Wüsthof knives, I've yet to upgrade from my not-so-desirable (and since discontinued) Ikea set. Considering that the roommate (and her Wüsthofs) won't be around forever, I decided to put a knife sharpener to the test. With some TLC, could I get my crappy set to mimic the sharp competition? I quickly mustered up my old...
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"If you open the lid, you can kiss your vapor seal goodbye." When Alaina suggested I test-drive a special "Vapor Seal" pot that had found its way to Serious Eats World Headquarters, my first reaction was skepticism. I knew some serious product testing lay ahead of me. While the 360 Cookware saucepan I was given looked like any well-made pot--nicely buffed stainless steel, an ergonomic handle, the works--its instructional booklet and introductory DVD made clear that this was no normal kitchen gadget. Fifteen minutes into the DVD, I figured I had it down: you throw stuff into the pot, let the cooking process get underway, and spin the pot's lid so that the rising steam forms a so-called "vapor seal."...
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The New York Times' Amanda Hesser made an interesting, thoughtful, and insidiously provocative suggestion over the weekend; that Michelle Obama, who has already adopted local, healthy food as one of her signature issues (how was dinner at Blue Hill the other night?), should also encourage families to sit down to meals they have actually cooked instead of ordered or reheated. So here's the question: Should our First Lady also be our nation's chef de cuisine? Hesser was actually having an Alice Waters moment (Alice has been advocating this for years), but somehow coming from Hesser, this bit of advocacy sounded downright soothing. There's no doubt that both Hesser and Waters are right: Cooking and eating meals together are good for...
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If you have a passion for cooking but don't know how to get your foot in the door, head to Eggbeater to read professional chef Shuna Fish Lydon's guide to getting a professional cooking/baking job in a restaurant....
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