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How To Make Hamburger Patties That Don’t Fall Apart – The Secret To Keeping Your Burgers Together 

Written by The Kitchen Hand on . Posted in the kitchen hand

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Backyard barbecues are a very special event. There’s something magical about getting together with friends and family and enjoying some delicious grilled food that’s prepared right in front of you. One of my favorite dishes is a well-made burger, with a delicious homemade patty and plenty of toppings and condiments. 

What Is The Best Cleaning Agent to Remove Burned-On Grease? Simple Solutions You Already Have In Your Kitchen

Written by The Kitchen Hand on . Posted in the kitchen hand

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I’m not always a perfect cook. I don’t think most of us are, but I know for a fact that I’ve burned more than my fair share of dishes. While the wasted food always makes me feel bad, I used to dread cleaning up even more. I absolutely hated scrubbing fruitlessly at the pot or pan in which I had just ruined a dish.

How to Make Spaghetti Sauce Less Acidic (The Italian Secret) – Make Your Sauce Taste Better and Easier To Digest

Written by The Kitchen Hand on . Posted in the kitchen hand

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Acid is a pretty important topic that we very rarely talk about. As much as I like to add a little bit of lemon juice to everything, it doesn’t always go over well. While my dishes taste wonderful, my guests who are prone to acid reflux would very much prefer that I increase the pH of my cooking.

How to Cook Sirloin Steak – Cooking Guide

Written by Sean Jewett on . Posted in the kitchen hand

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There are many kinds of steak out there, from the expensive filet to the almost-not-a-steak-cross-cut. One of the most overlooked is the sirloin.

In restaurants it’s usually the cheapest on the menu, leading people to believe that it isn’t as good as other steaks. This is not true! Sirloin may not be as tender as a filet or New York, but it has an incredible amount of flavor.

How To Make A Burger Like A Boss

Written by Sean Jewett on . Posted in the kitchen hand

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Burgers, burgers, burgers. There are so many takes on the humble little hamburger. From the boring, pre-made, scary-pink freezer patty (that can still be delicious if cooked well), to the gem of the hamburger world, Kobe beef.

We all have to admit that at one time or another even a fast food burger has hit the spot, and we all have fond memories of the summertime barbeque burgers. To me they are all great and each have a time and place. Let me tell you about one of my favorite burgers of all time, the real mushroom onion burger.

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