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Archive for TipsHeating Kills Botulism for Infused OilsMay 1, 2007 8:02 AM || 2 CommentsA year ago, I posted a quick recipe from Giada de Laurentiis entitled Rosemary infused olive oil. In it, I wondered why, exactly, we would choose to heat the oil.... 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... Breaducation: Use a BowlJanuary 22, 2007 7:59 PM || 3 CommentsMy first attempt at homemade bread was a success in the end, but it was not without its perils. These perils are what make me want to hate Jamie Oliver... Blades of GloryDecember 9, 2006 7:01 PM || 14 CommentsBlades are a pretty hot topic in the culinary world, one which I couldn't pass up without a friendly trackback over to Get Your Grill On. Ty Hillin posted a... HPBA: Tailgating 101: Advice for Rookies, Regulars, and ExpertsSeptember 19, 2006 3:41 PM || 0 CommentsFrom HPBA Website: The basics of a tailgate party prevail no matter where you tailgate -- whether it’s a college, professional or entertainment event. And one of the most important... How To Avoid Boil Over When Cooking PastaAugust 23, 2006 11:03 AM || 1 CommentsThere are a couple of reasons why water in a pot will boil over and they have to do with two things: heat and proteins. When you put pasta in... Types of FlourAugust 8, 2006 2:22 PM || 1 CommentsBack on the Scone wagon, I'm spending a lot of time with my hands inside flour. For the particular scones I make, the recipes call for self-rising flour. My wife... Must-Have Kitchen Items Reader SubmissionsAugust 8, 2006 8:32 AM || 2 CommentsDeb, of Deb's Delectables, posted her list on her blog Here and There. She also posted her own list of must-have baking items. Kevin from Seriously Good submits this one:... Baker Must-Haves (TheWife's Edition)August 5, 2006 10:06 AM || 1 Commentseditor's note: The must-have kitchen and baking items have everyone thinking and talking. The original post is here, and Alicat's list is here. As far as TheWife goes, you'll note... Must-Have Items For Your Kitchen (Baker's Edition)August 3, 2006 8:14 AM || 10 CommentsLast week, I posted my liste of must-have kitchen items for the basic home cook. Today, I feature the baker's edition of kitchen requirements. This list was compiled and sent... Items You Must Have in Your KitchenJuly 28, 2006 9:50 AM || 3 CommentsEvery kitchen must have food. Blah blah blah. That's understood. But these items are ones that I think you should have at all times to facilitate better food preparation. I'm... Learning From Our Cooking MistakesJune 23, 2006 9:37 PM || 5 CommentsTonight I've been writing a review on this new cookbook, Kitchen Sense by Mitchell Davis, and I keep thinking about a topic that's been on my mind lately. This new... Use Beer Instead of WaterJune 14, 2006 11:46 AM || 3 CommentsIf you are going to make a batch of chili, don't use water or stock for the liquid. Use beer. For me, I used to make the mixture with the... The DredgeMay 3, 2006 12:42 PM || 0 CommentsToday's question come straight from the search engine hits. "Why do you dredge chicken in flour before cooking." That's a very interesting question, and one that needs a little clarification.... Put the Fire Out Of JalapenosApril 9, 2006 8:24 PM || 0 CommentsAs was previously mentioned in Capsaicin Corner, the capsaicin in chile peppers lives in abundance in the membranes and seeds. When I say membrances, I'm referring to what botanists call... Pork Cooking Times & Burger Making ProceduresApril 5, 2006 6:20 PM || 0 CommentsHow to Make a Basic Burger I've written quite a lot on this topic in the past, but maybe I should break it down in to one bit-sized chunk. There... Homemade Olive Oil DispenserMarch 28, 2006 10:22 AM || 0 CommentsIf you're like me, then you like to have a container of extra virgin olive oil right by the stove. Here's a cool thing you can do at home to... Oven Thermometers Not Just Eye CandyMarch 12, 2006 9:59 PM || 0 CommentsHere's a picture (click the pic) of me turning setting the oven to preheat while I made my Cherry and Golden Raisin Scones. You can see that I've set the... Preventing Cupped BurgersFebruary 16, 2006 4:44 PM || 0 CommentsHave you ever happily put down your hamburger patties over the holy fires only come back a minute later to find they have curled up into these horrible inverted cups?... Sliced Sausage: The Fancy FactorJanuary 25, 2006 9:21 AM || 0 CommentsSlicing some link sausage? Need to make things look a little fancier than plain old circles? Well, do what the barbeque joints do, and cut them diagonally, almost lengthwise along... 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... Oil and Butter: Hand in HandJanuary 23, 2006 6:00 AM || 0 CommentsHave you ever watched a cooking program and seen a chef add some butter to some oilve oil when sauteeing some vegetables or searing some meat? There are reasons for... Season Your MeatSeptember 28, 2005 8:15 AM || 0 CommentsI know this is not the must culinarily-based quick tip, but for men and their families, it could mean the difference between a so-so quick meal and a good one.... De-Stink Your LidsAugust 10, 2005 9:05 PM || 2 CommentsIf you use the heavy duty plastic lids for Pyrex or Corningware, then you know they have a tendency to absorb the odors of the food which they are storing.... How to Peel a Tomato in a Few SecondsFebruary 18, 2005 2:25 PM || 0 CommentsThis is the easiest way to peel your tomatoes without destroying the meat underneath by cutting or endless pulling and tearing. It's the score-blanch-peel method. Do not skip the ice... Heat Oil Fully Before CookingJanuary 25, 2005 4:46 PM || 1 CommentsWhen it's time to do that quick fry, saute, or sweat ... let your oil heat up all the way before you start throwing in those ingredients. Seriously, just have... |
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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