Making homemade vinaigrette involves some simple science, not rocket science. Our own Chris Prosperi uses a simple formula to make an easy-to-customize vinaigrette. Follow Chris’s formula and make your own salad dressing exactly the way you like it.
Videos
Videos from Faith Middleton and friends of the Food Schmooze.
Beer Ice Cubes! Ice-Cold Beer from Start to Finish
Good beer is smooth and refreshing; it’s meant to be savored. Every sip. But if we’re being honest, savoring takes time. For the latest Food Schmooze®, Faith posed a question to Chris Prosperi: Is there a way to keep beer ice cold without watering it down? Could beer ice cubes freeze solid enough to keep […]
How to Cook Beef Tenderloin on a Grill and Test for Doneness
A lot of people think of beef tenderloin as a special occasion dish, but if you can get a decent deal on it, or you’ve got a summer celebration planned, why wait for Christmas dinner? And guess what? You can take it outside. This cut of beef is delicious grilled. In this video, Chris Prosperi, […]
How to Trim Silverskin from a Tenderloin
You know that slick-looking silvery-white connective tissue you see on every beef, pork, and lamb tenderloin? That’s silverskin, and it doesn’t dissolve or caramelize when you cook it, so you have to remove it before cooking the meat. It isn’t difficult, and it is necessary. In this video, Chris Prosperi, long-time Food Schmooze® contributor and […]
How to Grill Fish Without Sticking
When people ask Food Schmooze® contributor Chris Prosperi how to grill fish, what they’re really asking him is how to grill fish so it doesn’t stick to the grill grates, and how to prevent the fish from falling through the grates and on to the fire. Chris solves both these problems by making his grill a “non-stick” grill. Here’s how it does it.
