Cooking Surfaces Search Results

Food Tool Friday: Is Vintage Cast Iron Better Than New?

Cast-iron cookware breeds a strange kind of obsession. When I got my first pan, I spent untold hours seasoning, cooking, researching the best non-soap methods to use for cleaning, and re-seasoning that thing. Finally, I became exhausted by the whole process and realized that you can skip seasoning a cast-iron pan as long as you use it regularly and clean and oil it properly in-between uses.

How To: Prep and paint kitchen cabinets with Lowe's

In this tutorial by Lowe's, we learn how to prep and paint kitchen cabinets yourself! First, you will want to make sure you don't have laminate or tile countertops, because these can simply be replaced. After this, you will need to use sandpaper to sand down the surface of the cabinets. Next, you will need to paint primer on the surface of the cabinets, making sure you get into the creases of them as well. Now, paint over the primer once it has dried with your choice of glossy paint. After th...

How To: Create an inside out French braid/mohawk braid

You've probably never heard of or seen an inside out French braid before. Which is all the more reason you should try this tutorial! While it definitely sounds difficult, an inside out French braid is basically how a French braid would look like if you flipped it over. So rather than the braid being underneath the surface of the hair, it is on the surface of the hair instead. When braided down your head, it turns into a sort of mohawk look, only with a braid instead of spiky hair.

How To: Cut up a cabbage

This video is a demonstration of the proper way to cut up a cabbage. Large vegetables like cabbage can be hard to cut up because they are so big and tend to move around on the cutting surface. The first thing to do is to create a flat surface, so make it safer to cut. Cut the whole cabbage in half holding the end of the core on top. Cut the core out of each half in a big V shape. Cut it in half again to make quarters. Take the cabbage apart so that you can flatten it out and cut thin slices f...

How To: Make magnets float down a steel tube

Mr.G in the episode 3 of "Summer snow fall" explain the experiment for eddy currents and lenz law by using general house hold items like copper tubes of different dia., 2-neo themium magnets attached together and a ball bearing magnet. At first he took the big diameter copper tube and drop the neo-themium magnets, they fall slowly without touching the surface of the copper tube as they are like freely falling from space with less gravity, for the next time he took small diameter copper tube a...

How To: Measure cooking ingredients

Learn how to measure cooking ingredients. Some home cooks approach cooking as an art form, a splash of this, a dash of that, and soon each culinary creation is deliciously unique. Bakers are more likely to appreciate the scientific side of cooking, relying on the careful measuring of ingredients to ensure consistent results every time they prepare a recipe. To measure cooking ingredients, you'll need a glass measuring cup for liquids, and a dry measure for powders.

How To: Clean, fillet and cook snapper fish

Fish always taste better when its is fresh. One important part of being a great cook is knowing how to clean, fillet, and cook fresh fish. This cooking how-to video shows you how to catch, fillet and cook snappers. Cook up great snapper recipes.

How To: Cook Greek fish plaki

Interested in making Greek food but you don't know how? Start with Greek fish plaki! This free online cooking lesson about Greek food taught by an expert chef will have you on your way in no time.

How To: Cook fish recipes

In this series of video clips expert Louis Ortiz shows you the basics of cooking fish. He offers three easy fish recipes, demonstrating how to prepare and cook Seared Salmon fillets, how to fry farm-raised catfish, and how to make fish stock.

Ingredients 101: How to Salt Your Food Like the Pros

In order to make your food taste good, your favorite restaurant is most likely using way more salt than you think they are (among other pro secrets). Which is why when you ask just about any professional cook what the biggest problem with most home-cooked meals are, they almost always answer that they're "undersalted" or "underseasoned." (In cooking lingo, to "season" food means to salt it.)