How to Cook Longanisa
Longanisa's striking crimson color stops you in your tracks when you first come across it, but its spicy, complex taste, pungent aroma and ease-of-cooking hook you and keep you coming back for more.
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How to Cook Camel Meat
Exotic, tough and in need of moisture just like its native habitat, the desert, camel meat needs at least several hours of moist heat to temper its gaminess and soften its texture.
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How to Cook a Rib-Eye Like Restaurants Do
Full-service restaurants prepare rib-eyes by searing them in an oven-safe pan on the stove and finishing them in an oven. This method gives the cook the most control over the final temperature of the steak.
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How to Substitute Butter for Vegetable Oil in Brownie Mix
Substituting butter for oil in brownie mix adds complexity and character to an otherwise predictable result. Brownie mixes give you a lot of latitude when it comes to fat substitutions.
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How to Cook Grits in a Rice Cooker
Whether you're from Italy and call your grits polenta or you're from the South and call your polenta grits, you're talking about stone-ground cornmeal that cooks by absorbing water, like rice does in a rice cooker.
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How to Reheat Steak in the Oven
Although reheating steak to 165 degrees Fahrenheit prevents foodborne illnesses, how you bring it to 165 F affects the quality. You want the steak to reach 165 F while retaining as much moisture as possible and without changing the texture of the meat, which makes the oven your best choice.
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How Do I Make Clove Oil?
Pungent, piquant and peppery, cloves tie aromatics together in multifaceted dishes. You rarely find cloves as the main flavoring ingredient in a dish; they work best in supporting roles, such as infusions for finishing oils.
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How to Cook Lamb Rump
Lamb rumps aren't tough like most other meat taken from the hind end of an animal, so they don't need to be tenderized or cooked low and slow. Lamb rumps, the British nomenclature for the meat between the tenderloin and leg, correspond with sirloins in the American market.
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How to Cook Longkou Vermicelli
The mouthfeel of longkou noodles stands out when you first try them. Slippery and almost weightless on the tongue, longkou, also called cellophane noodles, feel more like a garnish than a substantial part of a soup or stir-fry. What they lack in heartiness, though, they compensate for in flavor absorption.
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How to Make an Easy Peach Pie With Canned Peaches
Make an easy and delicious peach pie using canned peaches in just 50 minutes. Follow our simple steps and guide to create a homemade crust and a perfect filling.
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How to Cook Eggs on a Griddle
Cooking eggs on a griddle is all in the wrist. Functionally, the only difference in a griddle and a frying pan is the anchored cooking surface. To compensate for the unmovable cooking surface, you have to have a little finesse in your wrist, especially when cooking over-easy eggs.
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How to Cook Prepared Crab Cakes
Prepared crab cakes have to keep their shape during cooking to heat through evenly. If you brown the outside of the crab cakes properly, you know the interior has heated through because the inside steams during searing.
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How to Cook Bacon So It's Soft and Chewy
You have to treat bacon as just another cut of meat if you want to cook it to soft, chewy tenderness. Think of a thick ribeye steak, for example. If you cook it over high heat, you'll crisp the meat and partially melt the fat, leaving it slightly warm and rubbery.
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How to Peel Flesh Away from Coconut Skin
Nature made coconuts tough to open for the same reason it did other seeds -- to protect the embryo. When you open a coconut to extract its prized flesh, or endosperm, you have to go through several layers of protection: the outer skin, the husk, the shell and the seed skin.
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How to Smoke Sirloin Steak
Sirloins don't require as much smoking time as other cuts, so you have more control over the final temperature.
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How to Cook Couscous in a Rice Cooker
Don't let their name make you think they're one-trick ponies. Rice cookers make just about anything that absorbs hot water during cooking, but do especially well with grains and certain pastas, like couscous. Made from durum wheat, couscous comes in four main varieties: instant, Moroccan, Israeli and Lebanese.
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How to Cook Orange Lentils
Orange lentils are a little smaller than their green and brown relatives, but they're the lentil of choice for thickening vegetarian soups and sauces. Orange lentils give you a small window of time between crunchy and mushy, so you have to time their cooking if you want to eat them as a stand-alone dish.
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How to Cook Whole Fish in the Oven
Modest, honest and simple, a whole roasted fish prepared with affection embodies everything good about rustic cooking.
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Cream of Rice Cereal Preparation
Cream of Rice cereal is simply rice ground into granules, but it can be a lot more if you know how to work with it. Cream of Rice cooks in fewer than five minutes if you're serving it as a stand-alone dish.
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How to Freeze Cooked Cabbage Rolls
Cabbage consists mainly of delicate, thin-walled cells that rupture when the moisture they contain freezes rapidly. You can freeze cooked cabbage rolls, but it is likely they will fall apart into a soupy puddle when reheating them.
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