Friday, November 06, 2009
MEMS Industry Group: An Introduction to MEMS
Using the MEMS accelerometer and the digital micromirror as an example, this DVD explores MEMS technology in a concise, easy to understand, 8.5-minute package. Examples of MEMS are given from all industries, including industrial, automotive, life sciences, and consumer electronics.
How to Bronze Your Salmon
How to Bronze Your Salmon
Craig von Foerster, executive chef of the Post Ranch Inn’s Sierra Mar Restaurant, sears his salmon on one side to lock in the juices; this technique works on halibut, sea bass, or any other dense-fleshed fish.
How to Make a Quick Salsa
How to Make a Quick Salsa
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way—like how Mexican oregano is different from oregano you’d normally find at the grocery store. See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to core a tomato, how to pit an avocado, how to toast dried chiles, and a guide to Mexican dried chiles.
Poach an Egg
Poach an Egg
Associate Food Editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second video, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
How to Soft-Cook EggsSoft
How to Soft-Cook Eggs
Douglas Ford, sous-chef of LA’s Lucques, always uses farm-fresh eggs when he cooks, insisting that they taste different than mass-produced ones. He adds some vinegar to the boiling water (it makes the shell easier to remove later), and then cooks an average-sized egg for 8 minutes. A smaller egg only needs 7 minutes, and a larger egg, like a duck egg, needs up to 9 minutes to reach the perfect consistency.
How to Steep Tea with David Wong
David Wong, director of tea culture and education at Tillerman Tea, has seen all of the wrong ways that people brew tea. He’s here to show you the right way. There are three “hows” of steeping: how hot the water should be, how much tea to use, and how long to steep.
How to Make an Ecofriendly Surface Cleaner
Irritating chemicals and toxic fumes don’t make for a pleasant kitchen or pleasant cleaning. Mix up your own effective surface cleaner from natural ingredients.
Amazing soda shop
John Nese loves soda pop. I mean, he REALLY loves soda pop. He’s dedicated his life to the bubbly beverages. Nese owns Galco’s Soda Pop Stop in Los Angeles. He sells more than 500 varieties of soda pop.
Nese is also passionate about his customers and suppliers. He tries to avoid the big names. He seeks out small producers with unique, high-quality products. He believes when people have the freedom to choose, they’ll choose the best. Nese is one character you have to meet.
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