CHOW » You’re Doing It All Wrong http://www.chow.com Recipes, cooking tips, resources, and stories for people who love food Latest News from CHOW.com http://www.chow.com/images/logo_chow.gif http://www.chow.com Wed, 30 May 2012 19:33:39 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 How to Make a Mimosa with Lessley Anderson http://www.chow.com/food-news/114344/how-to-make-a-mimosa-with-lessley-anderson/ /food-news/114344/how-to-make-a-mimosa-with-lessley-anderson/#comments Sat, 05 May 2012 00:32:33 +0000 Blake Smith /?p=114344

The mimosa is a surprisingly simple drink: just one part champagne to one part OJ. It's also surprisingly easy to mess up, leaving you with a warm, flat, gross cocktail that'll knock you to the floor before brunch has even been served. Learn the right way to pour this brunch favorite with CHOW Senior Editor Lessley Anderson.

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/114344/how-to-make-a-mimosa-with-lessley-anderson/#comments_container Chow Header Image How to Cook Basic Beans with Steve Sando http://www.chow.com/food-news/55413/how-to-cook-beans-with-steve-sando/ /food-news/55413/how-to-cook-beans-with-steve-sando/#comments Sun, 02 Jan 2011 22:57:09 +0000 Meredith Arthur, Eric Slatkin, and Roxanne Webber http://www.chow.com/blog?p=55413

Steve Sando, bean impresario behind Rancho Gordo, outlines the steps from beans in a bag to glorious pot o’ beans. Dried beans may not be fresh, per se, but the ones you're using shouldn’t be more than two years old. Soak them first, and then use the soaking water to cook them. A quick, hard boil followed by a long, slow simmer will get them cooked up right.

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55413/how-to-cook-beans-with-steve-sando/#comments_container Chow Header Image How to Pour Sparkling Wine with Loïc Le Calvez http://www.chow.com/food-news/54701/how-to-pour-sparkling-wine-with-loc-le-calvez/ /food-news/54701/how-to-pour-sparkling-wine-with-loc-le-calvez/#comments Mon, 27 Dec 2010 00:11:07 +0000 Meredith Arthur and Eric Slatkin http://www.chow.com/blog?p=54701
[chowvideo width='540' height='435' align='center']

How to Pour Sparkling Wine with Loïc Le Calvez

By Meredith Arthur and Eric Slatkin

Loïc Le Calvez, senior winemaker of Taltarni Vineyards, has experienced all of the wrong ways that people open and pour sparkling wine: shaking the bottle, popping the cork, leaving the glass on the table while pouring too vigorously. Here’s the right way to celebrate with bubbly.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way. Video shot at the Hilton San Francisco Financial District.

]]> http://www.chow.com/food-news/54701/how-to-pour-sparkling-wine-with-loc-le-calvez/#comments_container Chow Header Image How to Make Pumpkin Pie with Boris Portnoy http://www.chow.com/food-news/55335/how-to-make-pumpkin-pie-with-boris-portnoy/ /food-news/55335/how-to-make-pumpkin-pie-with-boris-portnoy/#comments Thu, 02 Dec 2010 17:33:02 +0000 Meredith Arthur and Eric Slatkin http://www.chow.com/blog?p=55335
[chowvideo width='540' height='435' align='center']

How to Make Pumpkin Pie with Boris Portnoy

By Meredith Arthur and Eric Slatkin

Pastry chef Boris Portnoy gives new life to a Thanksgiving cliché. Generic, canned pumpkin pie mix plus freezer-burned pie crust equals fake smiles on the faces of your friends and families. Real smiles come from choosing your own pumpkin—there are many heirloom varieties to pick from—and then customizing and experimenting as you go, using Portnoy’s recipe as a guide.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55335/how-to-make-pumpkin-pie-with-boris-portnoy/#comments_container Chow Header Image How to Make Matzoh Balls with Joyce Goldstein http://www.chow.com/food-news/55382/how-to-make-matzoh-balls-with-joyce-goldstein/ /food-news/55382/how-to-make-matzoh-balls-with-joyce-goldstein/#comments Wed, 01 Dec 2010 20:14:05 +0000 Leslie Jonath and Blake Smith http://www.chow.com/blog?p=55382
[chowvideo width='540' height='435' align='center']

How to Make Matzoh Balls with Joyce Goldstein

By Leslie Jonath and Blake Smith

Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55382/how-to-make-matzoh-balls-with-joyce-goldstein/#comments_container Chow Header Image How to Brine Your Holiday Turkey with Michael Chiarello http://www.chow.com/food-news/55354/how-to-brine-your-holiday-turkey-with-michael-chiarello/ /food-news/55354/how-to-brine-your-holiday-turkey-with-michael-chiarello/#comments Tue, 16 Nov 2010 00:04:33 +0000 Meredith Arthur, Eric Slatkin, and Blake Smith http://www.chow.com/blog?p=55354
[chowvideo width='540' height='435' align='center']

How to Brine Your Holiday Turkey with Michael Chiarello

By Meredith Arthur, Eric Slatkin, and Blake Smith

In this Thanksgiving edition of our You’re Doing It All Wrong video series, chef and TV host Michael Chiarello extols the benefits of a brined turkey. Avoid some things (have you ever heard of a blivit?) and embrace others (the bird fits perfectly inside a cooler). If you follow the approach Michael outlines here, he guarantees you one of the juiciest turkey dinners you’ve ever had. You can find his recipe for the turkey brine on his website.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55354/how-to-brine-your-holiday-turkey-with-michael-chiarello/#comments_container Chow Header Image How to (Properly) Eat Sushi with Trevor Corson http://www.chow.com/food-news/63065/how-to-properly-eat-sushi-with-trevor-corson/ /food-news/63065/how-to-properly-eat-sushi-with-trevor-corson/#comments Tue, 19 Oct 2010 19:15:49 +0000 Mathew Szymanowski /?p=63065

Trevor Corson has a one-of-a-kind job: He's a sushi concierge. As a result, he knows a lot about what people do right and wrong when eating sushi. Learn from him in this video (which was shot at New York's Jewel Bako, where Corson often works) and eat sushi with confidence.

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/63065/how-to-properly-eat-sushi-with-trevor-corson/#comments_container Chow Header Image How to Stir-Fry with Grace Young http://www.chow.com/food-news/62228/how-to-stir-fry-with-grace-young/ /food-news/62228/how-to-stir-fry-with-grace-young/#comments Thu, 07 Oct 2010 00:08:02 +0000 Meredith Arthur /?p=62228

Grace Young, author and contributing editor at Saveur magazine, leads you through the wrongs and rights of stir-frying. Make Grace's Ginger Beef with Sugar Snaps and Carrots yourself!

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

 

]]> http://www.chow.com/food-news/62228/how-to-stir-fry-with-grace-young/#comments_container Chow Header Image How to Make a Crêpe with Jodi Liano http://www.chow.com/food-news/55576/how-to-make-a-crpe-with-jodi-liano/ /food-news/55576/how-to-make-a-crpe-with-jodi-liano/#comments Wed, 09 Jun 2010 17:16:55 +0000 Leslie Jonath and Blake Smith http://www.chow.com/blog?p=55576
[chowvideo width='540' height='435' align='center']

How to Make a Crêpe with Jodi Liano

By Leslie Jonath and Blake Smith

Author and Tante Marie teacher Jodi Liano helps cooks avoid a crêpe’s worst fate: gloppy, lumpy batter poured thickly into a regular old frying pan. Liano’s crêpes are thin, light, and topped simply with butter, lemon, and sugar. For a full recipe, click here.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55576/how-to-make-a-crpe-with-jodi-liano/#comments_container Chow Header Image How to Frost a Cake with Meg Ray http://www.chow.com/food-news/55522/how-to-frost-a-cake-with-meg-ray/ /food-news/55522/how-to-frost-a-cake-with-meg-ray/#comments Fri, 16 Apr 2010 21:40:31 +0000 Leslie Jonath, Eric Slatkin, and Blake Smith http://www.chow.com/blog?p=55522
[chowvideo width='540' height='435' align='center']

How to Frost a Cake with Meg Ray

By Leslie Jonath, Eric Slatkin, and Blake Smith

A hot cake plus cold frosting means cake death: soggy and ugly. Meg Ray, founder and owner of San Francisco’s Miette patisserie and confiserie, explains what you’re doing wrong when you’re frosting a cake. Plus, more important, what you should be doing right: using good tools, keeping the components at the right temperature, giving it a crumb layer, and more.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55522/how-to-frost-a-cake-with-meg-ray/#comments_container Chow Header Image How to Make Deviled Eggs with Jamie Lauren http://www.chow.com/food-news/55495/how-to-make-deviled-eggs-with-jamie-lauren/ /food-news/55495/how-to-make-deviled-eggs-with-jamie-lauren/#comments Fri, 26 Mar 2010 00:21:00 +0000 Leslie Jonath, Eric Slatkin, and Blake Smith http://www.chow.com/blog?p=55495

Top Chef Season 5 contestant Jamie Lauren doesn't think people know how to treat their eggs properly. After laying down the ground rules for hard-boiling your eggs and getting the yolks smooth and creamy, she updates the flavors of traditional deviled eggs, making this ’70s house-party appetizer a dish you'll be proud to serve.

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55495/how-to-make-deviled-eggs-with-jamie-lauren/#comments_container Chow Header Image How to Make a Mai Tai with Martin Cate http://www.chow.com/food-news/55475/how-to-make-a-mai-tai-with-martin-cate/ /food-news/55475/how-to-make-a-mai-tai-with-martin-cate/#comments Tue, 09 Mar 2010 19:40:03 +0000 The CHOW Editorial Team http://www.chow.com/blog?p=55475
[chowvideo width='540' height='435' align='center']

How to Make a Mai Tai with Martin Cate

By Leslie Jonath, Eric Slatkin, Blake Smith, and Roxanne Webber

Martin Cate, owner of the tiki bar Smuggler’s Cove in San Francisco, believes that the mai tai has been disgraced in bars and tropical destinations for far too long, and that the cocktail needs to return to its roots: the original formula invented by the Godfather of the Tiki Bar, Trader Vic. A true mai tai contains premium aged rum, orange curaçao, rock candy syrup, fresh lime juice, an almond syrup called orgeat, and a sprig of mint. You won’t find any grenadine or pineapple juice in this drink, lest you want Vic to turn over in his grave.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55475/how-to-make-a-mai-tai-with-martin-cate/#comments_container Chow Header Image How to Roast Vegetables with Lisa Jervis http://www.chow.com/food-news/55457/how-to-roast-vegetables-with-lisa-jervis/ /food-news/55457/how-to-roast-vegetables-with-lisa-jervis/#comments Wed, 17 Feb 2010 21:38:43 +0000 Leslie Jonath, Eric Slatkin, and Blake Smith http://www.chow.com/blog?p=55457

Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.

[chowvideo width='540' height='435' align='center']

You're Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55457/how-to-roast-vegetables-with-lisa-jervis/#comments_container Chow Header Image How to Make Nachos with Molly Watson http://www.chow.com/food-news/55415/how-to-make-nachos-with-molly-watson/ /food-news/55415/how-to-make-nachos-with-molly-watson/#comments Thu, 14 Jan 2010 22:17:01 +0000 Leslie Jonath, Eric Slatkin, and Blake Smith http://www.chow.com/blog?p=55415
[chowvideo width='540' height='435' align='center']

How to Make Nachos with Molly Watson

By Leslie Jonath, Eric Slatkin, and Blake Smith

Food writer Molly Watson dispels any illusions people might have about making nachos. For the record, using cheese sauce and a microwave are fatal errors. Her method only takes a few minutes, and you get crunchy nachos with flavor in every bite rather than a soggy, inconsistent mess. Find inspiration for your next nachos feast with these recipes and ideas.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55415/how-to-make-nachos-with-molly-watson/#comments_container Chow Header Image How to Make Holiday Punch with Erick Castro http://www.chow.com/food-news/55365/how-to-make-holiday-punch-with-erick-castro/ /food-news/55365/how-to-make-holiday-punch-with-erick-castro/#comments Tue, 24 Nov 2009 23:05:02 +0000 Eric Slatkin, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55365
[chowvideo width='540' height='435' align='center']

How to Make Holiday Punch with Erick Castro

By Eric Slatkin, Blake Smith, and Roxanne Webber

Erick Castro, the general manager of Rickhouse Bar in San Francisco, shows how to make a great bowl of holiday punch by demonstrating the things that people do wrong, including using cheap ice (don’t water it down!) and reaching for poor-quality liqueurs (they’re loaded with high-fructose corn syrup and artificial flavors!). Do it right: Use fresh juices and good (but not too good) liqueurs; freeze a block of ice and chill your spirits in advance; and mix up the punch right before your guests arrive, adding the citrus and sparkling ingredients last for the best flavor and effervescence. Here’s Erick’s recipe for Champagne Holiday Punch. [Editors note, December 15, 2011: Unfortunately, you can no longer find Erick behind the bar at Rickhouse; he is currently working as the West Coast Brand Ambassador for Plymouth and Beefeater Gins.]


More Holiday Rights and Wrongs:
How to Brine a Turkey
How to Pour Sparkling Wine
How to Make Latkes
How to Make Pumpkin Pie

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55365/how-to-make-holiday-punch-with-erick-castro/#comments_container Chow Header Image How to Time Your Thanksgiving Dinner with Roxanne Webber http://www.chow.com/food-news/55346/how-to-time-your-thanksgiving-dinner-with-roxanne-webber/ /food-news/55346/how-to-time-your-thanksgiving-dinner-with-roxanne-webber/#comments Fri, 06 Nov 2009 16:51:30 +0000 Meredith Arthur, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55346
[chowvideo width='540' height='435' align='center']

How to Time Your Thanksgiving Dinner with Roxanne Webber

By Meredith Arthur, Blake Smith, and Roxanne Webber

CHOW Associate Editor Roxanne Webber shares the basic principles of timing for a simple Thanksgiving menu by demonstrating the things that people do wrong, including giving too little time for the turkey to defrost (patience is key when H2O is changing state) and trying to cook everything at once. Do it right: Start defrosting the turkey Sunday, make sure you have your utensils on Tuesday, do your shopping on Wednesday, and make your stovetop dishes on Thursday while your turkey roasts; as the turkey rests, reheat the dishes that you made the day before.


More Thanksgiving Rights and Wrongs:
How to Make a Moist Thanksgiving Turkey
How to Make Thanksgiving Stuffing
How to Make a Flaky Thanksgiving Pie Crust
How to Store Your Thanksgiving Leftovers

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55346/how-to-time-your-thanksgiving-dinner-with-roxanne-webber/#comments_container Chow Header Image How to Store Your Thanksgiving Leftovers with Roxanne Webber http://www.chow.com/food-news/55345/how-to-store-your-thanksgiving-leftovers-with-roxanne-webber/ /food-news/55345/how-to-store-your-thanksgiving-leftovers-with-roxanne-webber/#comments Fri, 06 Nov 2009 16:41:48 +0000 Meredith Arthur, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55345
[chowvideo width='540' height='435' align='center']

How to Store Your Thanksgiving Leftovers with Roxanne Webber

By Meredith Arthur, Blake Smith, and Roxanne Webber

CHOW Associate Editor Roxanne Webber stores the leftovers from a Thanksgiving feast the right way: by removing the meat from her turkey within a couple of hours of cooling, separating side dishes for repurposing later, and labeling the storage containers for easy identification.


More Thanksgiving Rights and Wrongs:
How to Time Your Thanksgiving Dinner
How to Make a Moist Thanksgiving Turkey
How to Make Thanksgiving Stuffing
How to Make a Flaky Thanksgiving Pie Crust

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55345/how-to-store-your-thanksgiving-leftovers-with-roxanne-webber/#comments_container Chow Header Image How to Make a Flaky Thanksgiving Pie Crust with Roxanne Webber http://www.chow.com/food-news/55344/how-to-make-a-flaky-thanksgiving-pie-crust-with-roxanne-webber/ /food-news/55344/how-to-make-a-flaky-thanksgiving-pie-crust-with-roxanne-webber/#comments Fri, 06 Nov 2009 16:31:55 +0000 Meredith Arthur, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55344
[chowvideo width='540' height='435' align='center']

How to Make a Flaky Thanksgiving Pie Crust with Roxanne Webber

By Meredith Arthur, Blake Smith, and Roxanne Webber

CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.


More Thanksgiving Rights and Wrongs:
How to Time Your Thanksgiving Dinner
How to Make a Moist Thanksgiving Turkey
How to Make Thanksgiving Stuffing
How to Store Your Thanksgiving Leftovers

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55344/how-to-make-a-flaky-thanksgiving-pie-crust-with-roxanne-webber/#comments_container Chow Header Image How to Make a Moist Thanksgiving Turkey with Roxanne Webber http://www.chow.com/food-news/55342/how-to-make-a-moist-thanksgiving-turkey-with-roxanne-webber/ /food-news/55342/how-to-make-a-moist-thanksgiving-turkey-with-roxanne-webber/#comments Thu, 05 Nov 2009 22:55:31 +0000 Meredith Arthur, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55342
[chowvideo width='540' height='435' align='center']

How to Make a Moist Thanksgiving Turkey with Roxanne Webber

By Meredith Arthur, Blake Smith, and Roxanne Webber

CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving turkey. She suggests that you give yourself plenty of time for the bird to defrost (at least three days for a 15-pound turkey), and that, while roasting, you check the temperature regularly with a meat thermometer.


More Thanksgiving Rights and Wrongs:
How to Time Your Thanksgiving Dinner
How to Make Thanksgiving Stuffing
How to Make a Flaky Thanksgiving Pie Crust
How to Store Your Thanksgiving Leftovers

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55342/how-to-make-a-moist-thanksgiving-turkey-with-roxanne-webber/#comments_container Chow Header Image How to Make Thanksgiving Stuffing with Roxanne Webber http://www.chow.com/food-news/55341/how-to-make-thanksgiving-stuffing-with-roxanne-webber/ /food-news/55341/how-to-make-thanksgiving-stuffing-with-roxanne-webber/#comments Thu, 05 Nov 2009 22:51:33 +0000 Meredith Arthur, Blake Smith, and Roxanne Webber http://www.chow.com/blog?p=55341
[chowvideo width='540' height='435' align='center']

How to Make Thanksgiving Stuffing with Roxanne Webber

By Meredith Arthur, Blake Smith, and Roxanne Webber

CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving stuffing. The biggest wrong? Sticking with the gluey mess that comes out of a box. You’re not saving yourself much time or money with that stuff.


More Thanksgiving Rights and Wrongs:
How to Time Your Thanksgiving Dinner
How to Make a Moist Thanksgiving Turkey
How to Make a Flaky Thanksgiving Pie Crust
How to Store Your Thanksgiving Leftovers

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

]]> http://www.chow.com/food-news/55341/how-to-make-thanksgiving-stuffing-with-roxanne-webber/#comments_container Chow Header Image