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Arts
Food

CHOW Tips

Updated 1 day ago

Arts
Food
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CHOW Tips are the shared wisdom of our community

Read more

CHOW Tips are the shared wisdom of our community

iTunes Ratings

11 Ratings
Average Ratings
8
1
1
0
1

Great Progamming

By robfweir - Mar 18 2012
Read more
I love this series. They advice is really worthwhile, the presenters are well prepared and well groomed and the subject matter is addictive.

They're like salted peanuts - you have to keep watching & watching...

By dadaforall - Oct 04 2008
Read more
Great short tips on all cooking and food and wine. Fun, quick, and some very cool people show up to share their knowledge.

iTunes Ratings

11 Ratings
Average Ratings
8
1
1
0
1

Great Progamming

By robfweir - Mar 18 2012
Read more
I love this series. They advice is really worthwhile, the presenters are well prepared and well groomed and the subject matter is addictive.

They're like salted peanuts - you have to keep watching & watching...

By dadaforall - Oct 04 2008
Read more
Great short tips on all cooking and food and wine. Fun, quick, and some very cool people show up to share their knowledge.
Cover image of CHOW Tips

CHOW Tips

Latest release on Oct 22, 2010

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CHOW Tips are the shared wisdom of our community

Rank #1: How to Deal with Rusty Cast Iron

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Harry Rosenblum, co-owner of the Brooklyn Kitchen, says that rusty cast iron is easy to fix. Simply scrub the rust off with a Brillo Pad or sandpaper, wash the pan clean and dry it, cover it in a thin coat of oil, and bake it in an oven at 275 degrees Fahrenheit for an hour. Then turn the oven off, leaving the pan inside to cool slowly. This is a great tip to keep in mind when shopping at flea markets—old cast iron can be made good as new!

May 24 2010

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Rank #2: Make Your Own Worm Compost

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Worms aren't typically good companions in a kitchen, but as author and urban gardener Maria Finn shows, with a little preparation and some kitchen scraps, they can make great fertilizer for your plants.

Apr 27 2010

1min

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Rank #3: What Is Fondant?

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Gabrielle Feuersinger, owner of San Francisco's Cake Coquette, understands that there is a time for fondant on a cake; for example, when the weather is really hot and buttercream might melt. Or if the flavor of Play-Doh is something you are going for. She believes fondant is overused and is not nearly as good to eat as buttercream.

Aug 27 2009

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Rank #4: Use Your Egg Cartons to Grow Seedlings

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Old egg cartons deserve better than immediate recycling. CHOW.com Associate Editor Roxanne Webber gives them new life as containers for growing seedlings.

May 18 2010

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Rank #5: How to Quick-Cook Steel-Cut Oats

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CHOW Senior Editor Lessley Anderson soaks her steel-cut oats the night before, and then makes them for breakfast in just five minutes.

Aug 26 2009

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Rank #6: How and Why to Toss a Pizza

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World Pizza Champion Tony Gemignani's mad pizza-tossing skills aren't just there to impress. Throwing the dough into the air is extremely important in ensuring that you get a good crust. Looking cool is just a side benefit.

Apr 27 2010

1min

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Rank #7: An Alternative Use for Your Soda Charger

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Domenic Chiaromonte, executive chef of Match Restaurant just outside Toronto, uses a soda charger to carbonate fruit, which he then puts on desserts and in salads to add extra zing. The fizzy fruits are also great as a garnish for sodas or cocktails.

Oct 02 2009

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Rank #8: How to Wrap a Dumpling

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Andrea Nguyen, chef and author of Asian Dumplings, demonstrates three ways to fold a dumpling. She starts with the half-moon shape, segues into the pea pod, then finishes with a big hug. For more dumpling-making action, see our complete how-to on folding, as well as delicious dumpling recipes.

May 18 2010

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Rank #9: How to Roast Tofu

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Chef and author Bryant Terry (and CHOW 13 honoree) roasts tofu according to a very simple recipe. The results are delicious as is or with the addition of your favorite sauce; Bryant likes barbecue sauce, pesto, or curry.

May 04 2010

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Rank #10: How to Prep Rice Noodles

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Corinne Trang, author of Noodles Every Day, soaks rice noodles in cool water just until they are pliable before sautéing them in hot oil. Cellophane noodles can also get this treatment.

May 11 2010

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Rank #11: How to Make Nut Milk

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Chef and author Bryant Terry (and CHOW 13 honoree) shows how easy it is to transform whole cashews or almonds into delicious milk, lactose not included! Just soak overnight, blend with some water and sweetener (he uses dates), and then strain the mixture through cheesecloth.

May 04 2010

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Rank #12: How to Use a Pizza Peel

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World Pizza Champion Tony Gemignani shows how to properly use a pizza peel, the wide, flat shovel that transports the pizza from countertop to oven.

Apr 27 2010

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Rank #13: Does Fish Sauce Go Bad?

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Corinne Trang, author of Noodles Every Day, shares the lowdown on how to store fish sauce. A fermented product doesn't stop fermenting once it's bottled, so be sure to refrigerate it and use it within about nine months. If it has gone dark, get rid of it.

May 11 2010

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Rank #14: How Are Fresh Eggs Different?

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains the difference between fresh eggs from your backyard chickens and eggs you'd buy at the supermarket or even the farmers' market.

Mar 30 2010

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Rank #15: How to Set a Fried Egg

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Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts the finishing touch on a fried egg.

Nov 13 2008

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Rank #16: How to Marinate Meat Quickly

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Amy Sherman of Cookingwithamy.com shares a quick marinating tip: Cut up that big hunk of meat into thinner slices, then toss these into a resealable plastic bag. More meat-to-marinade contact means less waiting.

Aug 27 2009

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Rank #17: How to Make a Hanging Garden Basket

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If you don't have much space for a garden, Julie Chai, associate garden editor of Sunset magazine, has the solution for you: hanging baskets. They're cheap, easy to maintain, and you can grow all sorts of things in them, from leafy greens to strawberries.

Apr 13 2010

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Rank #18: How to Harvest Leafy Greens

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Julie Chai, associate garden editor of Sunset magazine, shows an efficient way to get the most out of your leafy greens, ensuring that they'll keep providing you with food.

Apr 13 2010

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Rank #19: How to Use Rice Paper in Spring Rolls

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Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), shares this tip for making Vietnamese spring rolls at home: Dip your rice paper once in warm water. By the time you've placed your fillings on the paper, it will have softened to the right consistency. Once your rice paper is soft, follow Le's counsel on assembling spring rolls, keeping them fresh, and what to dip them in.

Aug 31 2009

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Rank #20: How to Pair Beer with Food

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When it comes to pairings, people usually think of wine. But beer pairs really well with food too, according to Sam Merritt, founder of Civilization of Beer. He provides some helpful ways to think about your pairings, including bringing complementary flavors together and matching the intensity of the food with the intensity of the beer.

Apr 06 2010

1min

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How to Avoid Diluted Iced Coffee

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CHOW.com Senior Editor Lessley Anderson has a simple but surprising tip that will keep your coffee powerful, even as the ice melts.

Oct 22 2010

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How to Shave Chocolate and Cheese

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CHOW Kitchen Editorial Assistant Christine Yue Gallary shows you how to make the fancy chocolate and cheese shavings.

Oct 22 2010

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How to Make Your Own Green Hot Sauce

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Blogger Adrienne Capps shares her recipe for making a house hot sauce.

Oct 15 2010

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How to Make Your Own Ketchup

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Blogger Adrienne Capps shares her recipe for making ketchup from scratch. It involves a lot of spices, so you’ll want to follow the written recipe to make this condiment.

Oct 15 2010

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How to Make Simple Syrup Really Simple

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Bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, Jennifer Colliau will blow your mind with this bartender secret: You do not need to boil your simple syrup. In fact, it's preferable not to! Jennifer shows you how to make simple syrup using cold tap water in this video.

Oct 08 2010

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Don't Muddle Your Mint

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Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.

Oct 01 2010

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When to Cook an Old Hen

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that a chicken makes the transition to old hen after about three years. Old hens don't make for good fryers, but they are perfect for stewing and soups.

Sep 28 2010

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What Makes a Good Chicken Coop?

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that a good chicken coop is more than some comfy straw and a place to rest one's chicken head. Roosting, nesting, shelter, and ventilation are key.

Jun 28 2010

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What's the Ideal Size for a Flock of Chickens?

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that three chickens is a good place to start. Then grow your flock from there, depending on how much space you have.

Jun 28 2010

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Egg-Laying Chickens Versus Meat-Providing Chickens

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that not all chickens are good for both eating and egg-laying. If you want the chicken and the eggs, your best bet is to get a "dual-purpose" breed.

Jun 28 2010

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What Shouldn't You Feed a Chicken?

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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, says that chickens should not eat all your kitchen scraps. Keep them healthy and don't give them dairy products, meat products, or processed foods.

Jun 28 2010

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Question the Salad Dressing Status Quo

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Andrew Swallow, author of Mixt Salads: A Chef's Bold Creations and founder of Mixt Greens, wants to help you avoid the "lipstick" problem that your average 3-to-1 ratio for vinaigrette presents. All that oil equals shiny, shiny lips. Instead, trying making a vinaigrette with a 2-to-1 or even 1-to-1 ratio. It'll bring out the flavor of your salad's ingredients better and won't oil up your face.

Jun 21 2010

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How to Make Mini Croutons

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Andrew Swallow, author of Mixt Salads: A Chef's Bold Creations and founder of Mixt Greens, has revolutionized the crouton by diminishing its size. Giant croutons make for painful eating. As a salad aficionado, he believes that mini croutons are the best choice, and here he demonstrates how to make them.

Jun 21 2010

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What Is Miner's Lettuce?

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Iso Rabins, founder of forageSF, introduces one of his favorite leafy greens: miner's lettuce, a native of California. It's easy for amateur foragers to identify it, whether foraging in the wild or at the market. Rabins is participating in this year's Eat Real Festival.

Jun 14 2010

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How to Fake Sous Vide Sausage

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Master sausage-maker Ryan Farr of 4505 Meats gives you permission to just throw a whole package of cooked sausage into simmering water. Reheating sausage in the plastic wrapper keeps in the flavor and makes things easy for the cook while providing the illusion of fancy sous-vide-ing. Ryan Farr is participating in this year's Eat Real Festival.

Jun 14 2010

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How to Avoid Exploding Sausage Syndrome

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Master sausage-maker Ryan Farr of 4505 Meats has seen too many sausages explode on the grill when eager and hungry cooks throw the meat down on high heat. To avoid such fat-splattering mishaps, he recommends that you poach your sausage first. You can then grill it --or just eat it poached. Ryan Farr is participating in this year's Eat Real Festival.

Jun 14 2010

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How to Crisp Up a Sausage

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Master sausage-maker Ryan Farr of 4505 Meats wants everyone to be empowered to perfectly prepare the sausages he makes. And if a crispy sausage is what gives you strength, Farr provides the means to that end. Those means involve butter. Ryan Farr is participating in this year's Eat Real Festival.

Jun 14 2010

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Knife Skills: Troubleshooting

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Do you really need to use a specific cutting technique? What can you do with those leftover vegetable bits? Why are your vegetables bruised? Former CHOW Food Editor Aida Mollenkamp has the answers.

Jun 07 2010

1min

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Knife Skills: How to Make a Roll Cut

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This technique is similar to the bias cut, and helps different parts of irregularly shaped vegetables cook at the same speed. Former CHOW Food Editor Aida Mollenkamp gives us her angle on this handy technique.

Jun 07 2010

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Knife Skills: How to Mince

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Mincing will produce lots of small pieces of relatively uniform size but slightly irregular shapes. Former CHOW Food Editor Aida Mollenkamp demonstrates how to rock'n'chop.

Jun 07 2010

1min

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iTunes Ratings

11 Ratings
Average Ratings
8
1
1
0
1

Great Progamming

By robfweir - Mar 18 2012
Read more
I love this series. They advice is really worthwhile, the presenters are well prepared and well groomed and the subject matter is addictive.

They're like salted peanuts - you have to keep watching & watching...

By dadaforall - Oct 04 2008
Read more
Great short tips on all cooking and food and wine. Fun, quick, and some very cool people show up to share their knowledge.