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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 Mash Potato Like a Master

Written by Sean Jewett on . Posted in the kitchen hand

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The History of the Little Potato (if you’re after the classic mash recipe straight away scroll down!)

Potatoes, as most of us know, come from Peru originally. Now they are everywhere there are people. Potatoes are linked to many civilizations having booms. The potato fed the Incas, allowing them to make incredible leaps in science, math, and architecture. They fed the Mayans and the Aztecs. Potatoes have been cultivated for over 7,000 years by the people of the Andes, resulting in about 5 thousand varieties.

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 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. 

How to make Pesto

Written by Sean Jewett on . Posted in the kitchen hand

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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.

How to Make Bolognese Sauce

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

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How you say, Bolognese!

Spaghetti alla Bolognese, so delicious, so not Italian, but why hold ourselves to tradition when combining talents can make better food?

Bolognese sauce reminds me of the original meat loaf; the original meat loaf was beef, pork, and veal, ground separately and prepared in layers, when was the time you had traditional meat loaf?

How To Make Chicken Fried Rice

Written by Sean Jewett on . Posted in the kitchen hand

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love chicken fried rice! All chicken fried rice. I have been fortunate to have learned how to make several different kinds, sweet Thai, spicy Thai, Malaysian, Filipino, Chinese-American, and a few others. The one thing they all have in common is rice, but that can be where the similarities end. Even the rice can be very different, some cultures use jasmine, some basmati.

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