How to Turn Granulated Sugar into Superfine and Confectioners’ Sugar
Avoid the last-minute trip to the grocery store with these easy pantry substitutions.
Posts by Category: Videos
How to Peel a Head of Garlic in 10 Seconds
SAVEUR magazine’s Executive Food Editor, Todd Coleman, shows you how to peel a whole head of garlic in less than ten seconds. (It’s kind of amazing.)
Jacques Pepin: How to Debone a Chicken
With minimal knife work and simple techniques, Jacques Pepin makes deboning and stuffing a chicken look effortless. That’s why he’s a master chef.
Chinese chef forms noodles by hand – Pretty damn amazing
Danny Yip from Mr. Chow, a restaurant in LA, shows us culinary wizardry by forming noodles by hand. Alton Brown, host and commentary to Iron Chef America narrates the action.
Knife Sharpening With Mino Tsuchida, aka “Mr. Global”
Mino Tsuchida, aka “Mr. Global” of Global Knives demonstrates how to sharpen knives using a sharpening stone.
JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Party
“Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking.”
For Udon and Country
A short film about Shimizu San, a farmer living in a small town outside of Tokyo where he has been making udon noodles for the last 45 years (and growing the wheat for it too!). The second video from the Perennial Plate Real Food World Tour.
Obsessed with Absinthe
Absinthe Alcohol was invented in 1797 by Dr. Pierre Ordinaire. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, commonly referred to as “grande wormwood”, together with green anise and sweet fennel. By the 1800′s it quickly became one of Europe’s most popular alcoholic drinks. It is very bitter (due to the presence of absinthin) and is therefore traditionally poured over a perforated spoonful of sugar into a glass of water. The drink then turns into an opaque white as the essential oils precipitate out of the alcoholic solution.