Don't give up when your gravy clumps! There are four simple tricks you can use to smooth out lumpy gravy - use a wire whisk to break up large lumps, use a wire strainer to strain out the lumps, mix in a flour and water mixture, or run it through a blender.
This dish is a popular one of the streets of India. It's a great dish that is easy to eat and can take one bite to devour. This tutorial will focus on one part of the dish, the pani in the panu puri dish. Enjoy!
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...
Sour cream makes just about anything taste good. What would baked potatoes be without it, or tortillas for that matter? We personally cannot live without this creamy, fluffy, sour confection.
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!
Do your sauces come out to thick and un-pourable? Adjust a mixture that is too thick, using stock. Watch adn learn.
Buying tartar sauce from the store can be easy and all, but making your own can not only taste better, but be more fun as well. In this tutorial, you'll be finding out how to prepare your own homemade tartar sauce from scratch using easy to get ingredients. It's perfect for your fish and chips and can be used with other foods as well. Enjoy!
Ghee is also known as clarified butter and is an integral part of cooking and a must have in most Indian kitchens. It is made from fresh butter that is melted and simmered to get a clear golden liquid. You can use the ghee to season lentils, vegetables, to make parathas, sweets or even use it as a spread.
Ingredients 1/2 cup lemon juice
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...
Turn those store bought dips into designer party foods. Make a star dip stencil from a flexible cutting board. Make lemon peel stars with canape cutters. Serve your dips in stylish glassware to add that extra special touch. Turn store-bought dips into designer party food.
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.
Serving fish tonight? Then you're going to need some tartar sauce, but not just any tartar sauce— tart and tangy tartar sauce. You can't buy this stuff in the grocery store! Betty shows you this sauce recipe that goes great with a catfish dinner.
This recipe from the 10-Minute Cook explains how to make jerk barbecue sauce. She starts with half a pint of tomato ketchup and adds one teaspoon of tamarind paste, which gives it a sweet and sour fruit flavor. She then adds a teaspoon of mustard, the juice of one lime, two tablespoons of honey, and a tablespoon of the jerk marinade that is show in a previous 10-minute Cook video. Mix it all together to make the sauce. This is a recipe form a Caribbean island version of barbecue sauce that wi...
Husking tomatillos can be a sticky business. By peeling off the papery husks under warm running water you can eliminate a lot of the mess. To learn how to peel, roast and blend tomatillos into a quick salsa.
In this tutorial, we learn how to make gravy with a quick and easy recipe. First, grab a 1/2 stick of butter and melt it in a saucepan. After this, turn the heat down to medium and add three spoonfuls of flour. Stir this together until well combined, smashing out any lumps. Now, add 1 c of chicken broth by slowly stirring into the saucepan. Wait for this to heat up, then spoon out 1 c of drippings out of whatever meat you have cooked. Once your saucepan mixture has gotten thicker, slowly stir...
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...
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.
Watch this how to video and let Bon Appetit Magazine show you how to make a basic French bechamel sauce. Bechamel is a basic white sauce often used as a base for other sauces. This French sauce is also a key ingredient in many other recipes, watch and learn how to prepare it with the help of Bon Appetite Magazine.
There's nothing better than homemade dressing, and this blue cheese dressing recipe is sure to stay in your recipe box. Watch and learn how to make this dressing from scratch, in just minutes, with Kevin Carey of Verrill Farm. He'll show you how to make this tangy, creamy yet textured, versatile blue cheese dressing. Pungent blue cheese mixes with mayonnaise, sour cream, scallions, red wine vinegar and a pinch of seasonings. Serve with chicken wings, as a dip for crunchy vegetables or simply ...
In this tutorial, Chef Andre Robin shows us how to make a homemade roux. A roux is a basis for soups, stews, gumbos and much more. You can make a roux in as little as three minutes and do it easily. First, take 1 cup of powdered roux mix. Once you've done this mix it with 2 cups of cool water and put it in a saucepan over medium heat. Once it's dark and gooey you have your very own roux. You can add onions, celery, green pepper, chicken, sausage, rice and many other different items to make yo...
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.
Beer patter is perfect for deep frying just about anything. It is very simple to mix, all you need is two ingredients. Watch this how to video to find out how to make perfect batter for frying fish with beer and flour.
Marinara comes from the word marine which means it is a sauce for seafood. Many people like just marinara sauce on pasta without any seafood. This is an easy and fast recipe to prepare.
Usually you dip fruit into dips, but did you know that you can use fruit to make dips as well? That's right, you can dip your favorite pinapple and mango slices into pineapple and mango dip if you want (sounds redundant, but hear us out here).
Learn how to make roux. A roux is the traditional French way to thicken and enrich gravies, sauces, and soups. The technique dates back more than three hundred years. To make roux, you'll need flour, clarified butter, and a whisk.
Learn how to fix this simple pesto and squash pasta with a twist. Combine it with sage and pistachio in this easy pleaser.
Chefs George Germon and Johanne Killeen demonstrate how to make hot fanny sauce. Intensely browned caramel, onions and a jalepeno pepper are combined to create a spicy sauce; perfect on steak, chicken or ribs. Make hot fanny sauce.
Corinne Trang, author of Noodles Every Day, explains that contrary to popular belief, fish sauce doesn't last forever. As soon as you open the bottle, the air gets to it and it starts fermenting again.
In cooking, a Roux is used to add thickening to either a soup or a sauce and are a crucial base to both for certain recipe's such as a gumbo sauce or a Alfredo/cheese sauce. In this video you will learn how to make a basic roux to get started with melting butter in a pan and stirring in equal parts flour.
In this tutorial from Dede, learn how to make this fantastic dip. This garlic sauce is nice and thick and goes great with pita bread, sandwiches, and many other dishes. Follow along with this recipe and add a little something extra to your next dinner table. You can even put it on fish! Yummm!
This video demonstrates a recipe for Hollandaise sauce, which is an egg based sauce similar to mayonnaise except that it's warm and made with butter. First he melts the butter in a sauce pan and lets it boil. He breaks some eggs into a tall glass and adds some vinegar. He pours the hot butter into the glass and uses a Bamix immersion blender to mix the ingredients, whipping it up until the mixture is thick and creamy in the glass. He then cooks a piece of salmon to go with the Hollandaise sau...
Sometimes the simplest sauces are the best, and this recipe for Creole sauce sure is simple. In this how to video Chef Paul show you how to make a great tasting Creole sauce. What makes it Creole style is the mustard. Gather some cream, mustard, pepper sauce, sugar, and spices to make this special sauce.
You know how some chefs refuse to barbecue on anything but a wood chip grill? Wood chips, especially mesquite wood chips, add a distinct flavor to any food you cook, the missing ingredient, if you will.
Luci Lock shows you how to avoid the heavy price tag and unhealthy processing of commercial flavored olive oils. You'll love this simple and delicious recipe for garlic chili olive oil.
Coca Cola is pretty ubiquitous by now, and no matter where you go, from Morocco to the United States, you'll always find someone throwing down a nice cold Coke. Coke is also, unsurprisingly, one of the most recognizable drinks in the world.
In this video from Betty's Kitchen, learn how to make a delicious low-calorie vinaigrette for your salads. This tangy dressing has just a hint of raspberry sweetness and contains no oil so you can avoid all the fat and calories that oils bring. It tastes great and will keep for weeks, possibly even months, in your fridge. Enjoy!
Tartar sauce is one of the most commonly used garnishes for fish. It fits perfectly with it and makes it taste, sometimes, better. With this video, you will find out how to make a Louisiana-style tartar sauce using easy to find ingredients. So good luck and enjoy!
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.
In this how to video Chef Paul demonstrates how to make meunirere sauce. A meunirere is a classic sauce that has stayed very true to its ingredients. All you need for this recipe is butter, parsley, and lemon juice.