Chilling Search Results

How To: Make a cold Japanese saké Tokyo Rose cocktail

The Tokyo Rose cocktail is made with sake, which is usually served hot, but the video shows us how to make a cold cocktail with sake. Start by chilling the cocktail glass and the shaker so they are both nice and cold. In the shaker put an ounce of sake, an ounce of vodka and an ounce of melon liqueur. Give it a good shake and strain it into the cold cocktail glass. The end result is a good looking and delicious Tokyo Rose.

How To: Open a bottle of champagne

The trick is to pop the cork with style and flair—and without creating a dangerous projectile. You will need a cold bottle of champagne, a towel, a bucket of ice water, and salt (table or rock). Tip: To speed up the chilling process, ass cold water and a little salt. Watch this video to learn how to open a bottle of champagne.

How To: Create a subtle ocean-like underwater scene in After Effects

This After Effects tutorial will show you a nice underwater scene, complete with light rays, rising bubbles and cloudy ocean mist. You don't have to be a professional AE user to recreate this great animated scene, either! Laurence Grayson demonstrates all the techniques for this subtle ocean-like underwater look using the standard toolkit in Adobe After Effects (CS3, CS4 & CS5). Using Fractal Noise, CC Snow and a Lens Blur with Depth Map, Laurence will have you chilling out in no time!

How To: Make tasty crispy French fries

Chef John teaches how to cook homemade French Fries. 1. Cut the potatoes into strips the size and shape of French Fries. 2. Rinse in cold water. 3. Soak for about half an hour. Change the water several times. 4. Drain using paper or kitchen towel. 5. Fry the potatoes at 275 degrees F for about 5 minutes. 6. Fish the potatoes out and layer them on a paper towel. Cool completely. Chilling them is better. 7. Reheat the oil to 350 degrees F and fry the potatoes for 5-10 minutes or until golden br...

How To: Mix a vodka gimlet

Our cocktail hostess shows us how to make a vodka gimlet in just six steps. Begin by chilling a small glass. A four-ounce glass is recommended. Chill the glass by filling it with ice and adding water then allow it to sit while you mix the drink. Next, fill a cocktail shaker with ice. Add three ounces of vodka. Then add one ounce of Rose's Sweetened Lime Juice. Shake until the shaker is sweating, usually about twenty seconds. Finally, pour the ice and water out of the glass that had been chill...

How To: Make a green apple martini

How to make a great green apple martini. First we start with the tools of the trade, you will need a glass, champagne or martini glass will do, next a set of tumblers, a speed pour-er, and a martini strainer. Now that all of those are laid out we need to chill the glass down, so take the larger tumbler and fill it 3/4 full of ice. Add the ice to the glass and set aside. While the glass is chilling out, we need to get our liquor out and ready to mix, these are the liquors needed:

How To: Mix a dirty vodka martini

Theo explains how to make martinis that you’ll like. He starts with vodka, preferring Grey Goose or Smirnoff. He explains that basic vermouth is fine in a martini; expensive vermouths don’t do much for the flavor. He uses a standard martini glass for serving and suggests chilling them in the freezer, and the stainless steel part of a Boston shaker and strainer for mixing the drink. He suggests having olives on hand for a dirty martini, and picks to hold the olive garnish. He starts by fil...

How To: Make a Vodka gimlet for guests

Writer of 'How to Sew a Button: And Other Nifty Things Your Grandmother Knew', Erin Bried shows us how to make a Vodka Gimlet for those of us hosting guests. Don't struggle to remember how to make it, or exactly how much goes into the recipe for the drink, the clearly laid out instructions with accompanied video makes making this delicious drink a breeze. From the chilling of the water, to preparing the shaker, to each component ingredient such as vodka and lime juice, there will be no confus...

How To: Make delicious sangria

Everyone loves sangria on a hot summer day and in this how to, we learn it's incredibly easy to make. With Rebecca Brayton, from watchmojo.com, we are taken through a few simple steps. Helpfully listing every single item we will need, from the wine through all the juices and concentrates and fruits that will be added, to the final topper of sliced oranges, lemons, and limes, it's all laid quickly and efficiently. By merely mixing all of the listed contents together and chilling, you'll have y...

How To: Make quick & easy chocolate brownies

This video shows you a delicious recipe and how to make quick and easy brownies, with an Australian twist. This is an old fashioned favorite, perfect for a school bake sale, or just something sweet to impress the family. Also a great way to bound with the family by getting them involved.

How To: Make homemade meatballs

Homemade meatballs are a delicious dish that can be served as a side, or act as a main course. This video tutorial demonstrates how to make basic meatballs and even offers tips on how to turn this recipe into a Meatball Bake casserole. For fluffier meatballs, mix in breadcrumbs made from freshly crumbled bread, as opposed to dry, prepackaged ones. Follow this simple recipe for a solid take on a hearty classic:

Food Tool Friday: Keep Drinks Cool or Warm with Whisky Stones

Connoisseurs of hard liquor always face a dilemma: how do they chill their spirits without diluting the flavors? After all, if you've shelled out big bucks for a bottle of single malt, you really don't want to mess it up with an ice cube that has freezer burn. (As for refrigerating whisky, most people recommend against doing that: it can cause the whisky to "haze," or look clouded.)

How To: Easily Separate Fat from Stock, Soup, or Meat Drippings

I love making stock. It's thrifty because you get extra use out of poultry bones and vegetable peelings, plus having homemade stock on hand makes so many things taste better, from soup to stews to pasta sauces. If you deglaze a pan, homemade turkey stock, booze of some kind, and butter will create an eye-rollingly good sauce in mere moments. One task I do not love? Figuring out how to skim the damn fat off the stock (or soup) after I've made it. It's necessary to skim the fat as you boil down...

News: Social Engineering for the hell of it.

I've recently been on holiday in Europe, staying in a hotel that was part of a big chain that included many in the local area. A quick review of the wi-fi within range of my room showed that there was another in the chain that was in range of my Yagi Turbotenna, which naturally got me thinking. If I wanted an anonymous internet connection, this could be quite handy.

How To: 9 Ways to Cut an Onion Without Shedding Tears

Is it possible to cut or chop onions in the kitchen without stinging eyes and looking as if you just watched the saddest movie ever? Before we get to that answer, it's important to know why we tear up when cutting raw onions in the first place. What is this irritant? Are you reacting to the odor? The answer to the latter question is "no," and the irritant responsible is amino acid sulfoxides.

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