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How To: Color correct in After Effects

In this video tutorial, Jerzy Drozda Jr (aka Maltaannon) demonstrates how to change the look and feel of your footage easily with his new, useful CustomEffect for color correction in After Effects. His tool is a wrapper around Adobe Color Balance plugin and you can get it from the Creator site link. Color correct in After Effects.

How To: Generate snow using Particle Playground

Jerzy Drozda Jr (aka Maltaannon) demonstrates how to generate snow using Particle Playground in After Effects. He'll also shows how to make the snow stick to other layers in your composition. The tutorial concentrates on making snow stick to actors and things more than on being realistic looking snow. Generate snow using Particle Playground.

How To: Do a double knit-in join

This video demonstrates the double knit-in join.This is the fastest 2 color join. This takes practice to master. As with the Duplicate Stitch Join, this method requires that you leave extra yarn dangling. on "inside" of work, so it's not ideal for a scarf or other project with no "inside." Do a double knit-in join.

How To: Quilt boutis provençal

For boutis, stuffing is inserted between stitched layers through small openings made by separating the threads of the backing fabric. Once the stuffing is complete the threads are pushed back into position to close the holes. Marie Yolande demonstrates the "white on white" process with contrasting colored threads for better clarity. Click the RealPlayer or Quicktime link to start the video. Quilt boutis provençal.

How To: Work with frozen puff pastry

When you need pastry or pie dough in a hurry, frozen puff pastry is the king of supermarket convenience foods. It's incredibly versatile and can be used to make a huge array of hors d'oeuvre, main courses, and desserts. Frequent Fine Cooking contributor and cooking teacher Jessica Bard demonstrates some tricks for getting the best results when working with frozen puff pastry. Work with frozen puff pastry.

How To: Clean foie gras

Chef Palladin demonstrates his technique for cleaning lobes of foie gras. Foie gras is the duck liver and a delicacy. Clean the green spots to prevent bitterness. Clean foie gras.

How To: Make a basic pastry cream

Chef Michel Richard demonstrates how to make a pastry cream; A basic sweet pastry cream, used as a pastry filling! He mixes sugar, salt, milk, egg yoke, and corn starch to make this cold pastry cream. Make a basic pastry cream.

How To: Make Asian stir fried shrimp

Charles Phan demonstrates his recipe for stir-fried plantation shrimp with Shiitake mushrooms and Shang haibaby bok choy. He promises it's not too hard to make and not to be afraid to use oil. Make Asian stir fried shrimp.

How To: Color correct in Premiere Pro 2.0

In this video tutorial, CreativeCOW leader Aanarav Sareen demonstrates very basic color correction tools of Adobe Premiere Pro 2.0. It may seem simple, but if you don't know how to use the basic tools to fix problems, it will be harder to understand more advanced tools. Color correct in Premiere Pro 2.0.

How To: Make creme fraiche custard brioche tart

Chef Nancy Silverton demonstrates how to make creme fraiche custard brioche tart. Silverton fills buttery brioche dough with crème fraiche custard, beginning the creation of her tart. Silverton makes a sabayon and finishes assembling her crème fraiche brioche tart. Make creme fraiche custard brioche tart.

How To: Make osso buco

Julia Child and guest demonstrate how to make osso buco - a traditional Italian dish of braised veal shanks. She begins with whole veal shanks, the front and back legs. There is more meat and less bones on the back legs. The final dish is served with rice and seasoned with oranges. Make osso buco.