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The Kitchen Hand

The Kitchen Hand

Your Personal In-House 'HOW TO' Gastro Master. From Slicing up A Pig for Christmas or Selecting Your Organic Ingredients for that Super Vegan Juice, The kitchen Hand Knows More Than You Might Think .
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The Life Changing Ika Squid Sushi Project

Written by The Kitchen Hand on . Posted in food

My daughter came home from school the other day with the assignment that she had to prepare an unusual food from around the globe. After we discussed making silkworm larvae, guinea pig, alpaca and cobra snake, we finally settled on feeding her class squid sushi. In order to accomplish this feat, we had to do a lot of homework, and I would love to tell you about what we learned and offer you some recipes so that you can try it in your own home soon. 

Coconut Cream and Coconut Milk: What’s the Difference?

Written by The Kitchen Hand on . Posted in drink

I love the taste of coconut milk; in fact, I use it in my coffee from time to time to give it that coconut flavor that I love so much. I have made a lot of recipes that call for coconut milk over the years, but until recently, I never encountered one that called for coconut cream. When I saw the recipe, it made me wonder if the two could be interchanged, and if not, what makes them different? Here’s what I found out.

How To Become A Barista: The Fast Track To Success

Written by The Kitchen Hand on . Posted in food

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A few years ago, almost nobody was asking how to be a barista. Coffee has gone through a very interesting set of changes over the last few years, however. Whether it’s due to the internet, the explosion of Starbucks, or the rise of a new generation is a mystery. No matter what the reason is, there’s no denying that we’ve seen an uptick in highly skilled individuals working at local coffee shops.

How to Use Omega-3 Fish Oil in your cooking routine

Written by The Kitchen Hand on . Posted in food

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One of the advantages of preparing your own meals is your ability to control exactly what you’re eating. At a restaurant, I have no idea how much salt, butter, and sugar the cook is adding. At home, I can dictate the levels of each ingredient to my liking. I don’t have to guess whether a meal is wheat or gluten free, how much added sugar there is, or what kinds of fats are in my dinner. I know, because I’m the one in control.

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