how to
Learn how to do anything in the Feast, food, and recipe scope.
Homemade Ramen Noodle Recipes
Nothing beats a hot bowl of ramen to warm you up on a stressful day. But why reach for that instant, store-bought cup of noodles when you can whip up a homemade batch? The range of flavor possibilities is endless. And let’s face it; fresh ingredients will always win over all that MSG. So please do us a favor and not scrimp on your nutrition. Cooking yourself your very own bowl might even end up cheaper than you expect.
Pho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling it gives you. If only you could make it yourself for those late evenings after a tough day at work... Hush, right there. Yes, you can. The secrets to good pho are quality ingredients, attention to detail, and a dash of love! With some practice and a good recipe you are guaranteed to succeed. So without further ado, the definitive guide to pho for beginners!
Denitsa PenchevaPublished 7 years ago in FeastWhat Do Cocoa Percentages Tell Us?
As a chocolatier and chocolate expert I get asked a lot about working with chocolate, especially chocolate with a high cocoa percentage. Once upon a time chocolate bars didn’t mention the percentage, but now most chocolate bar labels, recipes and even many restaurant menus proudly declare the amount of cocoa present, be it 55% milk chocolate, 70%, 85%, or more. What does all of this mean, and how does the amount of cocoa used vary between white milk, dark chocolate, and all of those other types?
David Greenwood-HaighPublished 7 years ago in FeastHow Do You Make A Shamrock Shake?
What's more Irish than a green milkshake complete with gold at the end of the rainbow!? What's Shakin'? Ah, St Patrick's day, a day when everybody covers themselves in as much green as the spectrum will allow, parties on the streets and trips over their own feet as they attempt to re-enact Riverdance. It's also a big day for drinking, and dyeing foodstuffs green. Seriously, so much green grub everywhere, green beer, green yogurt, green eggs and ham...
Katya KrakowskaPublished 7 years ago in FeastA Guide to Tempering Chocolate
It means specially treating melted chocolate, so that it dries to a hard, shiny finish–so you get chocolate that doesn't melt at room temperature, breaks with a nice snap instead of crumbling apart, and is perfect for coating things.
David Greenwood-HaighPublished 7 years ago in FeastHow To Improve Your Palate
If you’ve ever listened to a beer sommelier, whisky nose or wine master talking and wondered how someone can taste all those flavours in a single sip (petrol, grass or hammy,) the answer is practice.
David Greenwood-HaighPublished 7 years ago in FeastTips from a Professional Chocolate Taster
Eating chocolate for a job may seem like the best job in the world and it is. I love doing my job, but it's not always as tasty as you may think.
David Greenwood-HaighPublished 7 years ago in FeastChocolate Bloom Explained
What’s that coating of white stuff on my Chocolate? This is a question I get asked a lot when I am leading a chocolate team-building workshop or tasting session.
David Greenwood-HaighPublished 7 years ago in Feast50 Kitchen Life Hacks That Will Change Your Life
Managing a kitchen can be exhausting. Recipes take time and it can be a little overwhelming, especially to a new cook, to manage all the utensils and tasks you need while cooking.
Sheera LeePublished 7 years ago in FeastFantastic Three Ingredient Desserts
Baking can be a tricky endeavor, as many desserts require a ton of ingredients and steps that can leave beginners a little overwhelmed. There are tons of amazing baked goods out there, but buying all the ingredients can be expensive. It can take hours of time you may not have. And, let's be honest, sometimes you need a fast treat to satisfy that craving of yours.
Anthony GramugliaPublished 7 years ago in FeastThe World's Greatest Macaroni and Cheese
When we think of comfort foods, we’re often transported back to our childhood. Memories of delicious flavours that our parents, grandparents and families would make for us come flooding back. The soft delicious, safe foods that wrap you in their arms like a blanket and tell you everything is going to be okay. For some it’s creamy buttery mashed potatoes, reminiscent of Thanksgiving dinners and afternoon naps. For others it can be a simple cheese sandwich with the crusts cut off. For me, that food is Mac & Cheese. There’s something about the crispy, salty taste of the topping. The gooey, creamy pasta. The blatant disregard for calories. Something about it just works. After a long, tough day when I’m in desperate need of a pick me up my thoughts guide me towards cheese. My thighs do not. One of the best things about adulthood, besides setting your own bedtime, is taking the foods you love from childhood and giving them an extra special twist to elevate them into something gourmet. Mac & Cheese has been dressed up in all kinds of ways over the last few years, with crafty chefs adding soft pink lobster and fine french cheeses to the magical mix. My staple though will always be bacon and beer. Though not an entirely new combination, it’s one that works time and time again. The beer in the roux adds a hoppy richness, which cuts through the creaminess of the sauce and gives it a tangy taste. The bacon, which should be crispy, gives an added dimension to the texture and a burst of umami flavour every other bite. Ingredients
Tiffany MaddoxPublished 7 years ago in FeastHow to Make Baked Alaska
At a recent international gastronomic festival, I enjoyed excellent food in several of the hotels. At one the special sweet was omelette surprise, which has become well-known in this country under the American name of Baked Alaska.
Armando CarreraPublished 7 years ago in Feast