Thanks for the tips. For some reason I always have trouble cutting an onion but I chopped one the other night after watching the video it was perfect and tear less. Thanks for the tips.
I love the Food Network. I’m a firm believer in learning by the monkey see, monkey do philosophy, and I love picking up tips from TV chefs. But for those of us who don’t have the time (or the cable access) to watch every episode of Rachael Ray—at least we still have our computers. And I’ve collected for you the best food videos from across the web.
Watch below for basic kitchen knowledge, insider tips and tricks, and even a little bit of food porn—you’ll be master of the kitchen in no time. The best part? No commercial breaks.
1. Chop an Onion Without Tearing Up
It’s the ultimate annoyance to any home chef: You cut into an onion, your eyes immediately start stinging and watering—and, before you know it, your boyfriend is asking you why you’re crying. Chow.com comes to the rescue with several quick tips for defeating the wrath of the onion.
More from Chow.com:
- How to Dry a Salad Without a Salad Spinner
- How to Pour Beer (correctly)
- How to Crush Ice for Cocktails
2. Soften Butter at a Moment’s Notice
If you’ve ever made cookies before (and no, I’m not talking about the slice-and-bake variety) then you know that the butter has to be softened before you can begin. But if you’re anything like me, you want cookies now, not in several hours once the butter has softened on the counter. You could try microwaving it for just a few seconds at a time, but uneven heating usually results in parts of the butter that are completely melted and parts still to hard to manage.
Instead, try this surprising method from the masters at America’s Test Kitchen.
More from America’s Test Kitchen:
- The Fastest Way to Chill a Bottle of Wine
- How to Make a Broiler Map of Your Oven
- Why Chefs Season From Up High
3. Peel Garlic (Lots of Garlic)
Peeling a couple cloves of garlic by hand is no big deal, but tackle much more than that and you’ve got quite the task (and smell) on your hands. When you’re cooking for a crowd (or just for yourself—I won’t judge), try this garlic-peeling method from Saveur. It’s loud, and it’s a bit of a workout, but it’s a whole lot more fun than peeling each clove individually.
More from Saveur:
4. Learn About Your Favorite Ingredients
You know those ingredients you always see on restaurant menus or in fancy recipes—but that you’re not quite sure exactly what they are? Enter WTF (What’s That Food), a web series that explores the history, facts, and usage of specialty ingredients. If you’re curious about a specific ingredient, or just want to learn more about foods in general, this is a great place to start.
More from WTF:
5. Bonus: Because Food is Beautiful
The artists behind Modernist Cuisine—a photography filled, six-volume, $450 collection of science-inspired techniques for the kitchen—have filmed Jell-o cubes falling onto a hard surface in slow motion. I know, you’re skeptical, but trust me. The results are mesmerizing.
