[private]Created by: Chef Keith Snow
Description:
Learn to chop vegetables in a food processor. [/private]
Cutting on the Bias Quick Tip
[private]Created by: Chef Keith Snow
Description:
This is a brief video showing you how to cut vegetables in an eye pleasing way. [/private]
Deflaming Onions Quick Tip
[private]Created by: Chef Keith Snow
Description:
Onions can be overpowering sometimes, so here you’ll learn to take out the bite. Bring out the natural sweetness in your onions. [/private]
Mushroom Quick Tip
[private]Created by: Chef Keith Snow
Description:
Keith shows just how easy it is to slice a mushroom. [/private]
Omelet Quick Tip
[private]Created by: Chef Keith Snow
Description:
Learn to have the tools you’ll need to make an omelet. [/private]
Vanilla Bean Quick Tip
[private]Created by: Chef Keith Snow
Description:
This short video shows how to use a fresh vanilla bean and how to harvest the seeds from withing the vanilla bean.
Ingredients:
1 large fresh vanilla bean
Directions:
Split open the vanilla bean with a paring knife. Use the back if the knife to scrape the seeds from the bean. Be sure to save the beans and place them in sugar or even steep them in milk to create “vanilla milk”
Chef’s Notes: I prefer vanilla from Madagascar or Tahiti. I steer clear of Mexican vanilla.[/private]
Parmesan Cheese Quick Tip
[private]Created by: Chef Keith Snow
Description:
Learn an easy way to make “shakable” Parmesan cheese with no additives. [/private]
Roasted Red Pepper Quick Tip
Created by: Chef Keith Snow
Active Time: 2 minutes
Total Time: 40 minutes
Servings: 4
Description:
See how to use a red pepper sale at the market to your advantage by roasting them and prolonging their life at home.
Ingredients:
4 whole firm red peppers
2 tbs olive oil
Directions:
1. In a large bowl toss peppers in oil.
2. Place in a roasting dish and tuck into a preheated 375 degree oven for roughly 35-45 minutes or until peppers are black.
3. Remove from oven and place in a zip top plastic bag or a bowl with plastic wrap on top. Allow to sit for 10-15 minutes.
4. Carefully remove as much of the skin as possible.
Chef’s Notes: Pack them in olive oil and herbs for days in the refrigerator or you can “can” them for lasting life.