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CHOW Tips

CHOW Tips are the shared wisdom of our community Archived from iTunes at https://itunes.apple.com/us/podcast/chow-tips/id288530867. Items in this collection are restricted.



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CHOW Tips
Oct 22, 2010 CHOW.com
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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.
CHOW Tips
Oct 22, 2010 CHOW.com
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CHOW Kitchen Editorial Assistant Christine Yue Gallary shows you how to make the fancy chocolate and cheese shavings.
CHOW Tips
Oct 15, 2010 CHOW.com
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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.
CHOW Tips
Oct 15, 2010 CHOW.com
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Blogger Adrienne Capps shares her recipe for making a house hot sauce.
CHOW Tips
Oct 8, 2010 CHOW.com
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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.
CHOW Tips
Oct 1, 2010 CHOW.com
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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.
CHOW Tips
Sep 28, 2010 CHOW.com
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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.
CHOW Tips
Jun 28, 2010 CHOW.com
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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.
CHOW Tips
Jun 28, 2010 CHOW.com
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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.
CHOW Tips
Jun 28, 2010 CHOW.com
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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.
CHOW Tips
Jun 28, 2010 CHOW.com
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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.
CHOW Tips
Jun 21, 2010 CHOW.com
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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.
CHOW Tips
Jun 21, 2010 CHOW.com
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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.
CHOW Tips
Jun 14, 2010 CHOW.com
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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.
CHOW Tips
Jun 14, 2010 CHOW.com
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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.
CHOW Tips
Jun 14, 2010 CHOW.com
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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.
CHOW Tips
Jun 14, 2010 CHOW.com
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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.
CHOW Tips
Jun 7, 2010 CHOW.com
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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.
CHOW Tips
Jun 7, 2010 CHOW.com
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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.
CHOW Tips
Jun 7, 2010 CHOW.com
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Creating thin, matchstick-sized julienne and batonnet pieces isn't easy. Former CHOW Food Editor Aida Mollenkamp demonstrates this advanced technique.
CHOW Tips
Jun 7, 2010 CHOW.com
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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.
CHOW Tips
Jun 1, 2010 CHOW.com
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Chiffonade means rags in French, because that's what you end up with. Former CHOW Food Editor Aida Mollenkamp demonstrates how to turn lettuce or herbs into an attractive garnish.
CHOW Tips
Jun 1, 2010 CHOW.com
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Cutting on the bias decreases the cooking time for vegetables in dishes such as a stir-fry. Former CHOW Food Editor Aida Mollenkamp gives us her slant on this technique.
CHOW Tips
Jun 1, 2010 CHOW.com
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Chopping is the best technique to use when shape doesn't matter. Former CHOW Food Editor Aida Mollenkamp demonstrates how to get rough and ready with your vegetables.
CHOW Tips
Jun 1, 2010 CHOW.com
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Dicing, the most commonly used cutting technique around, creates perfectly sized cubes. Former CHOW Food Editor Aida Mollenkamp shows you how it's done.
CHOW Tips
May 24, 2010 CHOW.com
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Taylor Erkkinen, co-owner of the Brooklyn Kitchen, warns cooks not to scrape their freshly chopped fruits and vegetables off the cutting board with the blade side of the knife. The blade is for cutting, not corralling.
CHOW Tips
May 24, 2010 CHOW.com
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Taylor Erkkinen, co-owner of the Brooklyn Kitchen, demonstrates proper honing technique and describes how and why it makes a difference to your knife—and, by extension, to you.
CHOW Tips
May 24, 2010 CHOW.com
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Harry Rosenblum, co-owner of the Brooklyn Kitchen, cleans out his cast iron pan by adding salt (which acts as an abrasive to get rid of bits of food, and will soak up oil), rinsing it, and then drying it over heat. A well-seasoned cast iron pan is something to be proud of, a history of meals cooked. A dirty, rusty cast iron pan is not something to be proud of.
CHOW Tips
May 24, 2010 CHOW.com
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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!
CHOW Tips
May 18, 2010 CHOW.com
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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.
CHOW Tips
May 18, 2010 CHOW.com
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Andrea Nguyen, chef and author of Asian Dumplings, shares some wonton-folding expertise. There's the extra-simple triangle, the lovely flower bud (which looks like tortellini), and the nurse cap (which looks like the Flying Nun's headpiece). For more dumpling-making action, see our complete how-to on folding, as well as delicious dumpling recipes.
CHOW Tips
May 18, 2010 CHOW.com
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CHOW.com Senior Food Editor Jill Santopietro has a trick for home cooks who have trouble sizing parchment paper for a round cake pan. Instead of trying to guesstimate the radius of your circle, fold the paper into a smaller triangle and cut it to fit. That way, when you open the paper into a circle, it should match your pan perfectly.
CHOW Tips
May 18, 2010 CHOW.com
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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.
CHOW Tips
May 11, 2010 CHOW.com
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Corinne Trang, author of Noodles Every Day, has figured out a way to get all of the pesky seeds out of a chile pod without damaging it: Roll the pod between your fingers, then push the seeds out, and the pod is ready to be sliced into perfect circles.
CHOW Tips
May 11, 2010 CHOW.com
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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.
CHOW Tips
May 11, 2010 CHOW.com
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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.
CHOW Tips
May 11, 2010 CHOW.com
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Corinne Trang, author of Noodles Every Day, stores her ginger in a jar filled with water and placed in the fridge. The ginger will stay fresh longer than if it's left on the counter, she says.
CHOW Tips
May 11, 2010 CHOW.com
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Corinne Trang, author of Noodles Every Day, provides a crash course on lemongrass. Grate it for marinades, slice it for curries, or keep it whole for soup.
CHOW Tips
May 4, 2010 CHOW.com
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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.
CHOW Tips
May 4, 2010 CHOW.com
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Chowhound Eric Higgins wrote in to tell us of a technique he had perfected for removing the pesky seeds from whole, canned tomatoes. He harnesses the centrifugal force of a salad spinner. We had him come in and shoot it with us!
CHOW Tips
May 4, 2010 CHOW.com
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Chef and author Bryant Terry (and CHOW 13 honoree) doesn't relegate squash seeds to the compost or trash. He roasts them with some seasoning and uses them in salads, soups, or on their own.
CHOW Tips
May 4, 2010 CHOW.com
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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.
CHOW Tips
Apr 27, 2010 CHOW.com
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Lemon trees are generous with their fruit, and you'll want to go beyond lemonade. Author and urban gardener Maria Finn shows a quick and easy method for preserving lemons.
CHOW Tips
Apr 27, 2010 CHOW.com
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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.
CHOW Tips
Apr 27, 2010 CHOW.com
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Author and urban gardener Maria Finn loves growing citrus indoors. But because there are no bees or other pollinators in your home-- at least, we hope not-- you'll need to get extra personal with your citrus flowers and pollinate them yourself.
CHOW Tips
Apr 27, 2010 CHOW.com
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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.
CHOW Tips
Apr 27, 2010 CHOW.com
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One of the easiest things to grow for the beginning gardener, according to author and urban gardener Maria Finn, is a salad box, as it won't need much maintenance and grows back quickly. Plus, eating homegrown salad greens is quite satisfying.
CHOW Tips
Apr 27, 2010 CHOW.com
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Author and urban gardener Maria Finn shares a quick tip on making sure your blueberries bear fruit: Plant multiple varieties. Blueberries like diversity, and they will cross-pollinate and be extra fruitful.
CHOW Tips
Apr 27, 2010 CHOW.com
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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.
CHOW Tips
Apr 27, 2010 CHOW.com
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Author and urban gardener Maria Finn shows a cool technique for growing your own mushrooms at home.
CHOW Tips
Apr 21, 2010 CHOW.com
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World Pizza Champion Tony Gemignani shows the correct technique for "pushing" a pizza, which is a method that fancy pizzaiolos use to get the dough to the right size before moving on to throwing it.
CHOW Tips
Apr 21, 2010 CHOW.com
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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.
CHOW Tips
Apr 21, 2010 CHOW.com
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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.
CHOW Tips
Apr 15, 2010 CHOW.com
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Julie Chai, associate garden editor of Sunset magazine, gives the lowdown on how to keep snails out of your garden, and away from your food.
CHOW Tips
Apr 15, 2010 CHOW.com
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According to Julie Chai, associate garden editor of Sunset magazine, spreading mulch over your plant beds not only looks good, but can save you money as well.
CHOW Tips
Apr 15, 2010 CHOW.com
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Julie Chai, associate garden editor of Sunset magazine, explains why compost is an essential component for achieving good soil for edible plants.
CHOW Tips
Apr 13, 2010 CHOW.com
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Julie Chai, associate garden editor of Sunset magazine, shows how you can save money by growing your own greens, as well as the best way to harvest them to ensure that you have a constant supply for salads.
CHOW Tips
Apr 13, 2010 CHOW.com
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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.
CHOW Tips
Apr 13, 2010 CHOW.com
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Watering your plants is deceivingly complex, but Julie Chai, associate garden editor of Sunset magazine, has great tips for plants in the ground as well as in containers.
CHOW Tips
Apr 13, 2010 CHOW.com
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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.
CHOW Tips
Apr 6, 2010 CHOW.com
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Just like wine, beer can go bad (and not just from sitting in the sun too long). When you're paying a premium for a good microbrew, it's important to know when your beer tastes right, and when you need to ask for another. Sam Merritt, founder of Civilization of Beer, identifies a few of the most common off-flavors.
CHOW Tips
Apr 6, 2010 CHOW.com
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Bars get busy, and sometimes glasses aren't washed properly. But as Sam Merritt, founder of Civilization of Beer, explains, a dirty glass can kill the brewer's intended aromas and flavors. He offers one subtle clue to help identify a dirty glass.
CHOW Tips
Apr 6, 2010 CHOW.com
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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.
CHOW Tips
Apr 6, 2010 CHOW.com
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It's an age-old problem: coasters stuck to beer pints. But instead of flicking the coaster in frustration, Sam Merritt, founder of Civilization of Beer, has a neat trick to ensure your coaster stays on the bar.
CHOW Tips
Mar 30, 2010 CHOW.com
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In an extension of the chicken/egg conundrum, Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that eggshells are a good source of calcium, a nutrient that chickens require in order to lay eggs with strong shells. Be sure to grind up the shells, though; otherwise your chickens will be confused over what's an edible eggshell and what's not.
CHOW Tips
Mar 30, 2010 CHOW.com
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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, explains that chicks and pullets will take about nine months to get up to speed with the laying. And they have seasonal fluctuations, so expect fewer eggs in the winter.
CHOW Tips
Mar 30, 2010 CHOW.com
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Esperanza Pallana, who writes the urban farming blog Pluck and Feather, uses a stiff brush or sandpaper to get rid of resistant dirt on her fresh eggs.
CHOW Tips
Mar 30, 2010 CHOW.com
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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.
CHOW Tips
Mar 25, 2010 CHOW.com
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Nina Wanat, founder of and chocolatier at BonBonBar, says that whether you use vanilla extract or vanilla beans to get good vanilla flavor in your candy, the only thing that matters is when you add it in.
CHOW Tips
Mar 25, 2010 CHOW.com
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Nina Wanat, founder of and chocolatier at BonBonBar, employs a lot of vanilla in her concoctions. She demonstrates an easy way to separate seeds from pods.
CHOW Tips
Mar 23, 2010 CHOW.com
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Nina Wanat, founder of and chocolatier at BonBonBar, has an easy, delicious idea for a quick Valentine's Day dessert or late-night snack. Or both.
CHOW Tips
Mar 23, 2010 CHOW.com
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Nina Wanat, founder of and chocolatier at BonBonBar, says that melting chocolate doesn't have to be a chore, slaving over the double boiler. Use more modern tools such as the microwave.
CHOW Tips
Mar 23, 2010 CHOW.com
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Nina Wanat, founder of and chocolatier at BonBonBar, says that the texture of your salted caramel is completely within your control. It just depends on when in the process you add the salt.
CHOW Tips
Mar 18, 2010 CHOW.com
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7x7 Associate Editor Jessica Battilana has a canny solution for awkward tart transfers. The only tool you need is a can to serve as a makeshift pedestal, and the ring from the tart pan will simply fall away.
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Mar 18, 2010 CHOW.com
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7x7 Associate Editor Jessica Battilana is concerned for your fingers. She advises against hacking away at hard, thick-skinned winter squash. Instead, pierce the squash with the tip of a knife and cook it in the microwave for a short time to soften it. Then it's ready for whatever squash recipe you have in mind.