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Food

You're Doing It All Wrong

Updated 5 days ago

Arts
Food
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You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.

Read more

You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.

iTunes Ratings

6 Ratings
Average Ratings
5
1
0
0
0

SF WineChef Loves it!

By Winechef - Jan 05 2011
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Great tips, great quality, great video! I wonder if they need a local sommelier for any other videos...

iTunes Ratings

6 Ratings
Average Ratings
5
1
0
0
0

SF WineChef Loves it!

By Winechef - Jan 05 2011
Read more
Great tips, great quality, great video! I wonder if they need a local sommelier for any other videos...

Listen to:

Cover image of You're Doing It All Wrong

You're Doing It All Wrong

Updated 5 days ago

Read more

You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.

Rank #1: How to Serve and Cut Cheese with Laura Werlin

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Laura Werlin, author of Laura Werlin's Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She's got pointers ranging from the serving to the cutting of cheese, with a little bit of rind etiquette along the way.

May 27 2010

1min

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Rank #2: How to Sauce Pasta with Andrew Carmellini

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Andrew Carmellini, the former chef at A Voce, is also the author of a new book, Urban Italian, with his wife, Gwen. Here he demonstrates the proper way to sauce pasta; starch and fat are crucial.

Apr 22 2010

1min

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Rank #3: How to Grill with Todd Eng

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Todd Eng, grillmaster and restaurateur-in-progress (he's opening an izakaya later this year), encourages you to rethink your use of lighter fluid and consider investing in a chimney starter. While you're at it, you might pick up some lump charcoal and a grate brush.

Apr 10 2009

2mins

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Rank #4: How to Make Deviled Eggs with Jamie Lauren

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Top Chef Season 5 contestant Jamie Lauren doesn't think people know how to treat their eggs properly. After setting down the ground rules for getting your hard-boiled eggs smooth and creamy, she updates the flavors of this ’70s house-party appetizer, making it a dish you'll be proud to serve.

Apr 01 2010

2mins

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Rank #5: How to Remove Meat from a Crab with Brian Leitner

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Brian Leitner, co-owner of Nettie's Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner sees hundreds of crabs eaten at this time of year (it's currently Dungeness Crab Week in San Francisco), and he's watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out.

Mar 05 2009

2mins

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Rank #6: How to Pour Beer with Dave McLean

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Magnolia Pub & Brewery owner Dave McLean handcrafts beers using carefully sourced ingredients. He also pours a beautiful pint. Employ his simple tips, and you'll get the perfect head every time.

Feb 24 2009

1min

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Rank #7: How to Pour Sparkling Wine with Loïc Le Calvez

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Loïc Le Calvez, senior winemaker of Taltarni Vineyards, has experienced all of the wrong ways that people open and pour sparkling wine: shaking the bottle, popping the cork, leaving the glass on the table while pouring too vigorously. Here's the right way to celebrate with bubbly.

Jun 03 2010

1min

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Rank #8: How to Cook and Top Oatmeal with Jeremy Oldfield

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Jeremy Oldfield is an oatmeal painter of light. He takes the blank canvas (a canvas of whole-oat groats lovingly ground and soaked overnight) and breathes life into it; the kind of life that lives in tahini and miso paste, or coconut milk and caramelized bananas. He's bold. He's got vision. He's an inspiration to oatmeal-lovers worldwide.

Apr 07 2009

3mins

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Rank #9: How to Frost a Cake with Meg Ray

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A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco's Miette patisserie and confiserie, explains what you're doing wrong when you're frosting a cake. Plus, more important, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more.

May 06 2010

2mins

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Rank #10: How to Make Latkes with Leslie Jonath

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Leslie Jonath, writer-editor at Chronicle Books and annual latke-party-thrower, has learned all she knows from her mother and grandmother. She shares some Jonath family secrets (controversy alert: food processor! wringing water!). Her latke recipe is adapted from Marlene Sorosky's version in Fast & Festive Meals for the Jewish Holidays.

May 20 2010

2mins

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