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

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

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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 lower the pH of my cooking.

How To Keep Fried Food Crispy – Prolonging The Life Of Your Wonderful Crunch

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I”m a big lover of all foods fried. Whether we’re talking donuts, chicken, or tempura, I’m always down to partake of food that’s fresh from the frier. When it comes to leftovers, however, I’m much less interested. After even just a few minutes, fried food can lose its crunch and become a disgusting, soggy mess.

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

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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. 

How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

How to make Pesto

Scroll down for the recipe and instruction on how to make pesto

One of my favorite times of the year is when basil plants are exploding with fresh leaves that need to be used before they turn. This is pesto season!! I like to get the whole family together for making pesto from scratch. Not only are they extra hands in processing the ingredients, it’s a great time to hang out with a captive audience who may have ideas to make a different kind of pesto. I made my first sun dried tomato pesto as a result of one of our “basil bashing” sessions.