Great Cooking Videos

Hi, I’m Keith Snow and I’m going to show you how to make a very simple Sesame Ginger Vinaigrette.

Great thing to make - I’m just gonna use a simple little mason jar. Here are our ingredients - you’ve got 3/4 of a cup of Parnuss or pure olive oil and we’re gonna put them all in and then use our merging blender. Here’s a little garlic and this just one clove of raw garlic, this is rice wine vinegar. And don’t worry about recipe amounts they are on the website. Here’s lime juice and we’re gonna use just about half of that, that can be pretty strong and then ginger. The ginger we are gonna go very heavy on - a few tablespoons, something like that. Cilantro - just chopped cilantro and then, this is sesame oil and this is toasted sesame oil, gives a lot more flavor.

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Tofu, what is that taste like? It’s terrible, there’s no flavour”. It’s really how you prepare.

I’m just going to hold this tofu right over the blender. Yes, it feels squishy but its kind of fun. I was just down in my tofu storage bin looking for tofu frying recipe, and I have selected silken tofu. I’m going to process this tofu till is completely completely smooth. This is tofu that was frozen and then defrosted in the refrigerator. I’m just going to pull it apart into little bite size hunks right into the chili. What I’ve got here is the basis of a cream of mushroom soup. Its got sautéed mushroom, its got broth, its got seasonings in there.

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Hi, I’m Mary Beth. What I’m going to do today is to show you some really easy ways to add tofu to your diet that are going to actually taste good, things that are actually going to work, things that you might even be able to fool your family and friends with. Let’s get into what the difference is between different kinds of tofu.

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And once you’ve gotten that taken off… there’s a scraper on there for really stubborn parts. Um… once you’ve gotten that taken off, I’ve got a uh… small Tupperware container here, and I’ve got some canola oil, and an old dishrag here.

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We’ve got a little bit of heat generated on the inside of our grill, and we’ve got a nice uh… even flame going on both of the elements underneath.

So um… I’m going to go ahead and show you guys how to uh… get this grill ready.

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