How To: Make a cross rib pot roast in a pressure cooker

This recipe shows you how to make an Exquisite Pot Roast in a pressure cooker. For this recipe, you will need the following ingredients: a pot roast, 5 onions, coriander, mustard seeds, and veal stock. In the base of the pressure cooker, brown beef in fat. Remove beef and set it aside. Add in 5 sliced onions. Add in ground coriander and mustard seeds. Sauté. Add in veal stock. When the broth is warm, add in the meat. Carefully, attach the pressure cooker lid. Increase the temperature. Cook fo...

How To: Make summer sausage using a domestic oven

This video shows you how to make summer sausage, highlighting the stuffing and cooking operations. The mixing of the meat and vacuum packing is not included. In this version, I use a domestic (residential) oven rather than the wood fired masonry unit in the back yard.

How To: Make Russian beef stroganoff

This simple but stylish variation of the famous Russian classic creates a magical supper in minutes. You will need beef, onion, sunflower oil, butter, mushrooms, flour, soured cream, black pepper, and paprika or cayenne pepper. Watch this video cooking tutorial and learn how to make a delicious beef stroganoff.

HowTo: Eat a Human

Every once in a while, we highlight a questionable Faux-To on WonderHowTo. For example, tested false by Mythbusters and others, the tennis ball car break-in method appears to be completely debunk (even though Russell Crow pulls it off in his latest film, "The Next Three Days").

How To: Reheat pre-cooked sausage so it's ready fast

In this tutorial, learn how to fake sous vide sausage and reheat it so it's ready when you need it. If you are unsure when your guests will arrive or when you will actually be eating - then use this simple method. By keeping your sausage in boiling water, you will save the flavor and keep it cooked for as long as you need, before you get it onto the plate. Check out this clip for the full details and enjoy!

How To: Cook a perfect crackling pork chop

This video shows you how to prepare a pork chop with perfect crackling. First, you will need to cut the rind, making hash marks along its’ sides. Then, you will need to season it well, with sea salt and crushed back pepper. Place it in the oven with potatoes: they should be clean and quartered. When the pork chop and potatoes are in the oven, you may prepare sweet peas for your side dish. Cook entry until the rind is crispy, and the meat is still moist. Do not over cook. When the pork chops a...

How To: Cook pig's head

Chris Cosentino, executive chef of Incanto and founder of Boccalone, loves to use cuts of offal in his cuisine. Here, Chris uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa (a salami made from the meat and skin from a pig’s head). Squeamish viewers beware: It gets graphic.

How To: Cook the perfect prime rib

Cook the perfect prime rib by mathematically calculating a precise cooking and resting time. In this video tutorial, a bone-in prime rib is seasoned with the secret ingredient parve and is cooked to a medium-rare pink with the perfect rare moisture.

How To: Barbecue smoked bologna

A guy shows you how to cook a delicious smoked bologna. You will need: wax bologna, knife, chopping board, a core, barbecue sauce, mustard, a teaspoon of paprika, a tablespoon of seasoning salt, a teaspoon of pepper, a teaspoon of garlic powder, fresh lettuce, sliced onions, tomatoes, feta cheese, cucumber, oregano, olive oil, vinegar, asparagus wrapped in bacon. Remove the wax from bologna meat using your knife. Make diagonal cuts around the sides of the bologna with about 1/4-inch depth. Ma...

How To: Make a no-ferment, no-smoke thuringer sausage

This is a short video teaching you how to make a no-ferment, no-smoke thuringer sausage using a domestic oven. The process excludes the addition of coarse ground venison to the recipe which works to improve the texture. This clip is concentrated on the mixing and cooking process in a residential environment. Additional comments on pH are included. Stuffing, slicing and packing are touched on lightly using a 9" commercial slicer and residential vacuum sealer. The recipe is available at the end.

How To: Make a traditional Irish corned beef hash

The perfect way to get rid of leftovers! Start with some corned beef and potatoes, then add in chopped onions, peppers or whatever else suits your fancy! Add some salt, pepper and Worchestershire sauce. Traditionally served with either eggs or boiled cabbage. Make a traditional Irish corned beef hash.

How To: Cook a quick and simple London broil

In this tutorial, we learn how to cook a quick and easy London Broil. First, marinade your meat with Italian dressing for several hours or as long as you prefer. After it has been marinating in the bag in the fridge, take it out and place it on your pan with foil underneath. Now, cook it in the broiler with the rack second to the flame. Broil the meat for seven minutes on one side, then turn it over and cook seven minutes on the other side. When it's done cooking, let it sit for 10 minutes, t...

How To: Prepare a smoked beef brisket

Start out by getting a large brisket and a large Boston pork butt preferably never frozen. You will also need some large Ziploc freezer bags. Marinade the Boston butt with Allegro marinade and tenderizer. Marinade the brisket with Cookwells all natural garlic and molasses marinade. That is two different meats in two different bags. Use all of the marinade contents of each bottle to really add flavor, then seal up the bags and burp out the air. Let the meat marinade in the refrigerator for twe...

How To: Make a quick-and-easy beef stroganoff

In this video Chef Christi shows how to make an easy and nutritious dish called beef stroganoff. The ingredients used for this dish are butter, thinly sliced meat, button mushrooms, tomato paste, chopped garlic, low fat cream, milk, pasta, pepper, and red wine. She melts the butter in a hot pan to which meat and sliced mushrooms are added along with salt and pepper. Tomato paste is then added. A teaspoon of chopped garlic is thrown into the pan. Red wine is added followed by pasta. Some more ...

How To: Grill Brown Sugar BBQ Ribs

In this two part video series, BBQ pit master Rick Browne shares his tried and true method to making sweet, succulent brown sugar ribs. Follow the instructions in this video and you will surely have the most popular dish at the next BBQ.

How To: Make a pot roast

Michael Clark teaches us how to cook a perfect pot roast for those Sunday night dinners. 1. Prepare the ingredients and heat the pan to a medium high heat. 2. Put in 3 tbs. of olive oil. 3. Salt and Pepper the pot roast then set it on the pan. 4. After browning for 10 minutes on each side, remove the pot roast. 5. Still on medium high heat, add the carrots, onions and celery to the pan and cook for a few minutes. 6. Add the two wines and let the alcohol boil off. 7. Put in a can of tomatoes, ...

How To: Make sausage rolls in your own kitchen

Making your own sausage rolls lets you add the exact ingredients you wish to include. This instructional video demonstrates how easy it is to make traditional sausage rolls using basic cooking equipment. When they're finished, simply eat the sausage rolls with a dollop of ketchup and enjoy.

How To: Make classic beef stroganoff with Food Network

Today with the help of the charismatic host, Gus Tselios, we learn to make beef stroganoff, a classic dish. We meet the chef of a restaurant that is internationally famous for their beef stroganoff. The chef first starts with tender cuts of beef that are put in the water and then over a stove. Thereafter, several ingredients are added to the boiling mixture and it is set to cook for thirty minutes. Then butter, milk, and cheese are added to the dish. Noodles are boiled and served on a plate s...

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