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Sous Vide is a recent method of Low Temperature, Long Time cooking. We will discuss the required equipment ($80 - $250), recommended equipment ($20 - $200), how to seal the food, and some sample…
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Do you scream for ice cream? Are you reluctant under current circumstances to stand in line at the local creamery to get your fix? If so, join us to learn how to make a gallon of delectable ice…
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Join Dr. Sallie Reissman for a quick and easy tortilla soup recipe you can make at home!
Change up the usual tacos with a “Tortilla Soup” that can be made in under 20 min.
Variations…
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This Bed and Breakfast classic will win the hearts of everyone in your family
with this homemade heathy recipe. The savory variation of these grain, nut, and seed clusters add a satisfying crunch…
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Dr. Sallie Reissman demonstrates some easy recipes using pantry ingredients you may have around the house. This video was recorded during a live webinar demonstration.
A special 1 hour Take15…
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YIS FALL 2017 #6 FOOD BANK
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This lab simulation video goes through the process of testing for three of the four macromolecules: carbohydrates, proteins, and lipids.
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CUL 303 instructor and Dogfish Head Off-Centered Experience
Ambassador Matt Barth takes you on a guided tour of the brewing process at DogFish Head Brewery in Milton, DE. This video is part of…
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Dr. Michael Axe, Walter Laudien and Dr. Joseph Straight talk with Michelle Axe about gluten free diet and healthy cooking
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Dr. Sallie Reissman visits the New Orleans School of Cooking to get a demonstration of a basic (but difficult to master) technique: Poaching the perfect egg.
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Dr. Sallie Reissman presents another cooking demonstration entry for CUL 411 Food: Art and Custom: International. In this video Irish cooking expert Tish Gallagher demonstrates how to prepare a…
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