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Archive for How To10 Ways to Make Your Burgers BetterJanuary 17, 2008 9:54 PM || 3 CommentsWith the Superbowl fast approaching, it's time to start thinking about what you will offer your guests at the annual Superbowl watching party. Burgers are a perfect food to serve.... Turkey Leftovers: StockNovember 26, 2007 2:54 PM || 2 CommentsAs legends go, it is said that the Native Sioux would use every part of the buffalo that they hunted and killed. Bladders into water skins, hide into clothing,... How To Make Scrambled EggsJune 19, 2007 3:08 PM || 0 CommentsScrambled eggs is one of the fundamental meals of the American breakfast. Despite is relatively simple procedure, scrambled eggs are messed up in households across the country on a daily... How To Make Burnt EndsMay 27, 2007 9:47 AM || 0 CommentsBBQ enthusiasts know what burnt ends are. Technically, burnt ends are the crispy crusty bits of brisket that fall off the edges when slicing. After those became so popular... 3 Keys to Wooden Cutting Board CareApril 9, 2007 4:39 PM || 0 CommentsNow that you have chosen the right wooden cutting board for your kitchen, it is time to think about upkeep. In my house, cutting board care is critical. Just ask... Choosing the Right Cutting BoardMarch 29, 2007 2:24 PM || 0 CommentsChoosing a cutting board can be a daunting task if you don't know the basics. Fortunately it can be summed up by saying "paper or plastic?" And the answer is... How To Cook BaconJanuary 12, 2007 8:21 AM || 8 CommentsShow me a person that doesn't like bacon, and I'll show them a firing squad. The problem with bacon is a matter of family. We usually cook bacon the way... Toasted Pumkins SeedsNovember 1, 2006 8:16 AM || 3 CommentsIt was that time again. The carving of a pumkpin. But, oh, I could not let those seeds go to waste! So, I toasted them. I decided to get... How To Make a Dried Chile PureeOctober 8, 2006 10:08 AM || 3 CommentsIf you are not from the Southwest or border areas, this may be a completely foreign concept to you, but I thought it worthy of writing about since I... Tips for Keeping You Fire BurningAugust 31, 2006 10:00 AM || 0 CommentsThe number one grilling holiday, Labor Day, is only a few days away, and I thought I would put out some grilling tips and recipes for you to take with... How To Tell When Meat is DoneAugust 17, 2006 4:00 PM || 2 CommentsOh, there's such negativity and defeatism in the blogosphere when it comes to cooking. Got a comment on my Top Seven Cuts of Meat That You Can't Screw Up On... How To Cream Butter and SugarJuly 6, 2006 8:49 AM || 0 CommentsSo many yummy baking recipes tell you to start with creaming the butter and sugar together. But, they never tell you how to cream butter and sugar (hereafter called... Braise The RibsJune 19, 2006 8:18 AM || 5 CommentsThis is more of a picture share than anything. I spent my father's day in the smoke of my New Braunfels (now defunct) Black Diamond smoker. But don't get me... How to Read and Execute a RecipeJune 6, 2006 10:09 AM || 0 CommentsIt seems like such a simple thing, but I like to employ a certain method to my madness when reading a recipe that I might like to execute. Pardon me... Ziploc Omelette Questions and AnswersJune 4, 2006 10:46 AM || 5 CommentsEver since posting instructions for making an omlette inside of a ziploc bag, I have been getting a lot of traffic and a lot of questions. That recipe and those... Safety Tips for Propane GrillingMay 9, 2006 3:21 PM || 0 CommentsThis month, the Propane Education and Research Council is sponsoring the Men in Aprons Show. On our last episode we talked a little bit about the history of propane and... Benefits of a Silicone SpatulaApril 29, 2006 3:55 PM || 0 CommentsSometimes your plastic or rubber spatula just won't cut it. Problem with plastic and rubber is that they melt at a relatively low temperature. Have you ever left your... Caring For Cast Iron SkilletsApril 1, 2006 5:19 PM || 0 CommentsCleaning your cast iron skillet can seem like a challenging ordeal at times. Most people would agree that you shouldn’t use steel wool or harsh abrasives on your cast iron... Making Your Own ButterMarch 30, 2006 8:02 AM || 0 Comments(scroll down for the recipe) On episode 23 of the Men in Aprons Show, TheWife and I made our own butter. Honestly, it's not all that difficult a thing to... Boiling Water: A Beginner's GuideJanuary 31, 2006 8:38 PM || 0 CommentsI've been thinking about boiling water for a while now. This is a subject that is often equated with not being able to cook. You've probably heard jokes about someone... Reading and Executing a RecipeJanuary 30, 2006 8:14 AM || 0 CommentsReading a recipe is one thing, excuting that recipe is another. For a very linear-thinking mind like mine, I really need to see a recipe that is straightforward and clear... Learning Doneness: The Hand Test MethodJanuary 24, 2006 10:17 PM || 0 CommentsThere is a really easy way to learn how well done your steaks are when grilling over the holy fires. I call it the hand method. I actually learned this... Roasting GarlicDecember 9, 2005 6:00 AM || 2 CommentsIn my recipe for roasted garlic mashed potatoes, I wrote this long instructional for making roasted garlic. The post was OK, but I wasn't truly satisfied with what I had... Smoke 'Em if You Got 'EmOctober 11, 2005 8:00 AM || 0 CommentsSmoke point is a term applied to fats and oils such as lard, butter, and olive oil to determine the temperature in which they begin to turn to smoke. The... The Forty-Five Turn FlipSeptember 30, 2005 8:00 AM || 0 CommentsSounds like a dance move, doesn't it? The forty-five flip! Do the hustle! But no, the forty-five flip is a grilling maneuver that you can learn to impress your... Making a Better BurgerJune 22, 2005 1:10 PM || 4 CommentsOh the woes I could tell you about making burgers. I'm 30 years old, and only just last year I began to really think about my methods for the burger... |
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my