How To: Make your instant gravy taste like homemade

If you've gotten the store bought instant gravy as a way to save time, but have found that the taste just isn't up to what you'd really like it to be, there's still a way to get that savory homemade taste with just a few extra ingredients! In this video you will learn how to combine things such as mushrooms, sherry, and other great things to make a great tasting gravy!

How To: Make barbecue sauce with the BBQ Pit Boys

This thick and tasty tomato-based barbecue sauce recipe for dippin' and moppin' goes real well with most anything barbecued. Start with this basic BBQ sauce recipe and then adjust the ingredients and quantities to make it your own special sauce! It's real easy to do as demonstrated in this how to video by the BBQ Pit Boys.

How To: Make gravy with roux

Learn how to make gravy with roux. Preparing smooth and savory gravy is easier than you may think. The trick to avoiding lumps is to use a roux as a thickener for gravy. To prepare the gravy, you'll need broth (turkey, chicken or a combination of broth and water), fat separator, roasting pan, all purpose flour and roux.

How To: Make eel sauce

Eel sauce, or kabayaki sauce, is a thick, sweet Japanese sauce commonly served as a dipping sauce for Japanese seafood dishes. This eel sauce recipe is quick and easy... as well as delicious.

How To: Make a BBQ-glaze

Don't just make any barbecue sauce, try something different, try something "award winning". This BBQ glaze is pretty easy, and has a sweet, sour flavor with mystery ingredients that provide aromatics. If you're cooking meat tonight, this barbecue glaze is the perfect flavoring to add.

How To: Make a Mediterranean garlic sauce

Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise. Watch this video cooking tutorial and learn how to make a Mediterranean garlic sauce.

How To: Puree fresh garlic with olive oil

In this how to video Chef Jean-Pierre's garlic puree is a great flavor enhancer for any recipe requiring garlic. Use it as you would use minced raw garlic in pasta sauces, salsa, stews, stir fry etc. Be sure to refrigerate it, or freeze it, in a tightly sealed container.

How To: Make a southwest sauce

In this video Chef Jason Hill of Cooking Sessions shares his southwest sauce recipe which is used on burgers, sandwiches, salads and dips. For the southwest sauce you will require 1/4 cup of cilantro leaves, 1/2 a tomato, 1/4 onion, 1 Serrano pepper, 1/2 a teaspoon of cumin, 1/2 a teaspoon of kosher salt, 1/4 teaspoon of cayenne pepper, a cup of mayonnaise, a cup of sour cream and a clove of garlic. Add the ingredients into a food processor and grind it to a puree as shown. After that add the...

How To: Cut and peel an avocado quickly

Sometimes, in the case of a guacamole emergency, you just need to peel an avocado in a hurry. This video will teach you how to do. Using only a knife and making just four cuts, you can peel an avocado in less than two minutes. Your cinco de mayo party won't be without guacamole for long!

How To: Make your own butter from heavy cream

You can buy heavy cream or whipping cream at the grocery store, and then mix it in an electric mixer at home. Set your mixer to medium high (and make sure you've set up a shield of plastic wrap to protect against spatter!) and mix for five minutes. Then pour and drain, and you've got homemade butter!

How To: Make a kosher béarnaise sauce

In this tutorial, Chef David Ritter shows us how to make a kosher béarnaise sauce. You will need: white wine vinegar, white wine, dried tarragon, fresh tarragon, shallots (minced). First, place some peppercorn, the shallots, tarragon, white wine vinegar and white wine into a saucepan. Place this over high heat until it's reduced. Now, take pre-made hollandaise sauce and add the tarragon to that mixture. Once the heated mixture is done, pour it through a strainer into the hollandaise sauce. Wh...

How To: Thicken gravy for holiday meals

Food editor Melissa Roberts shows a few different ways to thicken gravy. The first way that is shown is using either arrowroot or cornstarch. Both of these ingredients are gluten free and must be dissolved completely in cold water before adding to hot liquids as clumping will result if added straight. The next method to thicken your gravy is called a buerre manie'. A beurre manie' is French for needed butter. This method is a paste made by combining three tablespoons of butter and three table...

How To: Make a lump free sauce the easy way

In this clip, learn how to use the right technique so that you can come up with a lump free sauce every time. Most people are afraid of making their own sauces because they are afraid of lumps but if you follow a few simple steps you will get a smooth roux or topping every time.

How To: Make Santa Maria style salsa

This mild Santa Maria-style salsa recipe is adapted from one by Susan Righetti, an authority on the cuisine of California's central coast. Susan calls Santa Maria-style salsa, "the ketchup" of the Santa Maria valley, since it's always served along side the area's famous barbecued beef.

How To: Make the Best Cranberry Sauce Ever

Cranberry sauce is one of the most important side dishes to any Thanksgiving dinner—even Christmas dinner! And if you're like me, you usually buy a can of cranberry sauce for the holidays because you don't have the extra time to go homemade with the turkey stealing the show.

How To: Make vinegar from wine

Do you have a couple of almost empty wine bottles that you don't know what to do with? Then watch this how to video to learn a great way to make vinegar from wine. Just throw in all the leftover remnants of wine into a jar, set it a side and within a few days your wine will turn into a wonderfully flavorful vinegar.

How To: Make a delicious homemade tartar sauce perfect for fried seafood

You can't have fried fish without the tartar sauce! For that matter, you can't have fried any-seafood without tartar sauce. So, if you want to whip up a batch of your favorite fried clams or shrimp, let Chef Keith Pooler shows you the recipe for a just-spicy-enough tartar sauce that pairs perfectly with anything fried - fish, shrimp or potatoes. Keith starts with a mayonnaise base, then adds chopped pickles, onions and Worcestershire. Sriracha chili sauce gives a little touch of heat that goe...

How To: Serve olive tapenade for a party or get-together

In this clip, learn how to make a tapenade for your party or get-together that you can serve as an appetizer or a first course. This classy dish is also great for cocktail parties and can be served on little individual pieces of bread or crackers. Present this healthy and delicious treat to your guests and they are sure to love every bite.

How To: Make your own garlic butter

Healthy Kids Rock demonstrate how to make your own garlic butter. Making garlic butter is easy and requires only a few simple ingredients and techniques. To make the garlic butter first,roughly chop three large cloves of garlic. Then, sprinkle salt over the garlic and mince the garlic with a knife. The garlic should take on an almost pureed texture. Then add garlic puree to 500 grams of softened butter. Next, chop a handful of parsley and add it to the garlic butter mixture. Once the herbs ar...

How To: Make applesauce

This video describes the process of making homemade apple sauce. You start out with apples which are for cooking, such as granny smith, something with a little tartness. Apples then have to be pealed and cut into eighths. The apples are then cored and made to be about the same size. Next, its time to cook the apples in a sauce pan; for each apple use 1/4 - 1/3 cup of water. Cook for 5 to 10 minutes and flip them half way. Each apple will require 1/8 cup of brown sugar along with a sprinkle of...

How To: Cook a London broil grilled steak

Make London broil grilled steak by following these easy steps! Enjoy cooking! London broil is a preparation, not a cut of meat. It is a steak that is pan-fried (and therefore not grilled) over high heat only to medium rare, beyond which point it becomes inedibly tough. It is a useful preparation for lean, tough cuts of meat, such as flank steak, shoulder, and round. To the less pure, London broil is a preparation that involves marinating a flank steak, then grilling, broiling, or pan-frying i...

How to Make compound butters: Chipotle Lime-Cilantro & more

Want to transform your butter into something more complimentary to your meal? In this Curbly video tutorial, learn how to make simple and delicious compound butters. Specifically in this video, we learn how to make Chipotle Lime & Cilantro Butter. Ingredients you will be using include: butter, lime juice, one can of chipotle chile, 2 teaspoons of adobo, fresh cilantro, ground cumin, zest of one lime, and salt & pepper to taste. In the later half of this video, more ideas for compound butters ...

How To: Brown garlic butter

Have you ever read a recipe that asked for browned garlic butter? Let Chef Paul explain the preparation of a secret restaurant ingredient. Brown garlic butter is very easy to make. All you need is browned butter, parsley and garlic. Add a little glaze for a completely different sauce.

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