Food Lovers: Tips and Techniques

Showing posts with label Tips and Techniques. Show all posts

Showing posts with label Tips and Techniques. Show all posts

Stuffed Hasselback Turkey Breast – A Little Thanksgiving

Everyone loves a traditional turkey dinner with all the fixings, but because of the time and work involved, we usually only get to enjoy it ...

Rice Crispy Wings – No Breakfast Cereal was Harmed in the Making of this Video

As promised, here is the rice-flour coated chicken wings recipe I teased in the mumbo sauce video. It’s hard to believe that this is th...

Sourdough Bread: Part 2 – The Finished Loaf

Welcome to part two in this series for how to make your own sourdough bread, using nothing more than flour, water, a little salt, and a whol...

Sourdough Bread: Part 1 – Let’s Get This Started

Welcome to part one of a two part video series for how to make sourdough bread, with nothing more than flour and water. If you’re thinking I...

Homemade Phyllo aka Filo Dough – One Step Away from Baklava

At long last, we’re finally going to post a baklava video, which I decided to make a lot harder, by making the filo dough from scratch. Whi...

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you bei...

The Name's Cream...Clotted Cream

If you invented a cream preparation so incredibly delicious that you couldn’t bear the thought of anyone besides you, and the other dairy fa...

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me just throw...

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly si...

Salt-Crusted Beef Tenderloin – No Lomo

I received a food wish for lomo al trapo a while back, which I learned is a Col o mbian method for cooking beef tenderloin. The meat is enc...

“Mille Feuille” (Napoleon) – Short and Sweet

This mille feuille , which I’m sure I pronounced perfectly in the video, is also referred to as a Napoleon, and is the easiest, “fancy” past...

Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, peppers, and p...

How to Make Berbere Spice and What to Do with It (Partial List)

I love berbere spice, but it never occurred to me to make my own. I usually get it pre-mixed from the fancy grocery store, and it’s never di...

Real Aioli for Real

I don’t usually like to put words like “real” or “classic” in front of recipe names, since who the hell really knows, but in the case this a...

“Naked” Cherry Tomato Salad – Sans Skin for the Win

I’ve wanted to show this “naked” cherry tomato technique for a while now, and after having something very similar at a Japanese restaurant r...

Paper Pork Shoulder – It’s a Wrap

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain po...

Baking Bacon for the Perfect BLT

If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I’ve never gotten ar...

Soft Hard Boiled Eggs – Cooking with Steam

As vaguely promised in the grilled shrimp Louie video, here is my foolproof method for doing hard-boiled eggs, when we want softer, creamier...

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