- + 9
- 13,781 views
- Added over 4 years ago
How To Make White Rice
This recipe is so easy you'll be all over it—like white on rice.
Cooking Basics from gchoi81
- + 5
- 1,698 views
- Added over 4 years ago
How To Medium Dice
We’re no Zen masters, but doesn’t it seem that somewhere between every large and every small there lies a happy medium?
Cooking Basics from gchoi81
- + 23
- 13,050 views
- Added over 4 years ago
How To Make Your Own Butter
Think of this as a science project that illustrates how a liquid can transform into a fatty solid. A delicious science project that requires a lot of elbow grease.
Cooking Basics from gchoi81
- + 34
- 83,478 views
- Added over 4 years ago
How To Chop an Onion
It’s sad we know, but try not to cry–that onion wants to be cut up and eaten. You’re just helping it fulfill its destiny.
Cooking Basics from gchoi81
- + 7
- 1,234 views
- Added over 4 years ago
How To Zest
Citrus zest is loaded with fragrant oils and adds a zippy—and non-acidic—essence to baked goods, salad dressings, marinades, and more.
Cooking Basics from gchoi81
- + 6
- 1,758 views
- Added over 4 years ago
How To Small Dice
Cubing isn’t just for math geeks anymore. Just ask your local sous-chef, who probably cubes more items in a single night than all the 10th graders in America.
Cooking Basics from gchoi81
- + 6
- 4,736 views
- Added over 4 years ago
How To Chop Garlic
It's not just for repelling vampires anymore! Garlic's antibacterial properties are also said to drive away colds—but if you eat enough of it, you might be able to do both.
Cooking Basics from gchoi81
- + 9
- 8,640 views
- Added over 4 years ago
How To Sharpen a Knife With a Stone
Sharp knives can cut your prep time in half, and, believe it or not, they're actually safer than dull knives—they're less likely to slip.
- + 3
- 3,253 views
- Added over 4 years ago
How To Mince Cut Parsley
You could mince your words, take mincing steps, or make mince-meat out of an opponent. But none of that will work on parsley—better use a mince cut.
Cooking Basics from gchoi81
- + 3
- 1,201 views
- Added over 4 years ago
How To Suprême a Citrus
When you suprême a citrus fruit, you cut away all the skin, pith, and membranes, leaving the sections of the fruit intact. It's not suprêmely difficult, but it takes some care.
Cooking Basics from gchoi81
- + 9
- 2,319 views
- Added over 4 years ago
How To Choose a Knife
A brilliant painter needs just the right brush, a great mechanic needs just the right tool, and a true chef needs just the right knife. Choose wisely and half your work is done.
- + 7
- 4,524 views
- Added over 4 years ago
How To Chiffonade
No, it's not some old-timey dance step. Or something draped over the lights in a brothel. Chiffonade is a technique used to cut leafy vegetables and herbs into slender ribbons.
Cooking Basics from gchoi81
- + 10
- 12,116 views
- Added over 4 years ago
How To Cut a Bell Pepper
Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.
Cooking Basics from gchoi81
- + 7
- 6,600 views
- Added over 4 years ago
How To Hone a Knife
Honing a knife doesn't sharpen a blade, it straightens it — realigning the edge and maintaining it in between longer and more involved sharpening sessions.
- + 40
- 69,418 views
- Added over 4 years ago
How To Debone a Chicken
If you're one of those do-it-yourself cooks who loathes all things shrink-wrapped, pre- packaged, and over-handled, this is the task for you.
Cooking Basics from gchoi81