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What is meant by a salmon scallop (cut from a fillet)?

by khewitt1960 8 months ago

In Cucina Fresca cookbook, there are 2 recipes for oven-poached salmon. The fillets are to be cut into "scallops". Wh...

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khewitt1960 commented 8 months ago

What is the secret to perfect pancakes?

by racer x 1 year ago

How do you get pancakes to have surfaces that are perfectly uniform in appearance? Home-cooked pancakes I have seen o...

512window commented 1 year ago

Please - ask a How To question(!)

by Foody4life 2 years ago

(previously posted within another Site Feedback thread) If you're confused with how to navigate, search, post etc ...

Foody4life commented 1 year ago

Roasting a whole chicken for Thanksgiving

by jennywithan_ie 1 year ago

I'm planning on cooking a roast chicken for a small Thanksgiving gathering instead of the traditional turkey. I was w...

dave_c commented 1 year ago

Profile Edits: How?

by mamachef 1 year ago

Like this new format, much about my life has changed drastically. I'd like my profile to reflect it.

The Chowhound Team commented 1 year ago

How do I make my own ghee?

by KathleenMP 2 years ago

I went to buy ghee yesterday and discovered that no stores sell it where I live. Ridiculous, I know. Can I make my ...

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KathleenMP commented 2 years ago

Cheese Be the first to comment

How to make farm fresh cheese at home

by Melanie Wong 2 years ago

"...While it’s true that most cheeses, especially fancy ones like camembert and gouda, have rightfully earned that re...

How to reduce the geography for Restaurants & Bars in my main page?

by Midlife 2 years ago

One thing that I'm finding frustrating now is that my following of the Restaurants & Bars community means that I have...

marssy commented 2 years ago

Good Humor Ice Cream Bar How-To

by rockycat 3 years ago

Anyone remember Good Humor's Chip Candy Crunch Ice Cream Bar? That was the one that had the misshapen lump of chocol...

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rockycat commented 3 years ago

How-to...Vacumn-packed foie gras storage

by letsindulge 4 years ago

Was excited to bring 2 separately wrapped lobes from Philly back to CA. Am going to open, and use half of one lobe to...

twyst commented 4 years ago

How-to: Black Pepper infused olive oil

by Silverjay 11 years ago

Recently, I've been going through a black pepper boom of sorts. For some of my recipes, I"m interested in infusing ol...

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SueMax commented 7 years ago

Chemistry of Cast Iron Seasoning: A Science-Based How-To

by permutations 7 years ago

The best oil to use when seasoning cast iron, and why (I haven't seen this info anywhere else): http://sherylcante...

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ThreeGigs commented 7 years ago

General Discussion Be the first to comment

How-to Select Leafy Greens

by Search4goodfood 8 years ago

High quality greens will ensure that your salad is fresh and full of flavor. When selecting your greens reference the...

The How-To's of Matzo Balls

by KingsKetz 10 years ago

Got a great matzo ball recipe you'd like to share? I'm always on the lookout for a good one. Are yours hard? Soft? Sm...

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TampaAurora commented 9 years ago

Storage Carrots - Give me your two cents on How-To

by cayjohan 9 years ago

(hope this is the right board for this...) I have a lovely bag of carrots from what is the next-to-last hurrah of ...

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MaggieRSN commented 9 years ago

Indian Spinach(Saag)dish - How-to?

by Mike R. 13 years ago

What's the secret to preparing a classic Indian saag (spinach) dish?...must do a tray for New Year's Eve (vegetarian ...

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Mike R. commented 13 years ago

Steamed Pudding how-to?

by Missy P. 13 years ago

I'm obsessed with trying Caitlin Wheeler's persimmon pudding recipe which Caitlin McGrath posted a link to recently. ...

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Missy P. commented 13 years ago

thinnish yet tender pork chops how-to?

by john clark 14 years ago

I have some lean porkchops, almost 3/4" thick, that I would like to sautee or panbroil. I have had difficulty keepin...

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IQ 100 commented 14 years ago

Berkeley Bowl how-to/Elmwood eats

by heidipie 14 years ago

We're buying a house in Berkeley's Elmwood district! Very exciting. Can't wait to make the Berkeley Bowl our regular ...

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Bryan Gros commented 14 years ago

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