Meat,
Poultry & Seafood Tips
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- As a rule of thumb, roast any
meat (beef, pork, poultry, lamb, etc.) for 20 minutes per pound
at 350*F.
- For crisper skin, uncover the
turkey the day before roasting and let stand in the refrigerator
overnight.
- When roasting a whole chicken
or turkey, try adding flavor by stuffing some aromatic vegetables
in the cavity - carrots, celery, onion, or garlic work nicely.
- Sprinkle a bit of salt in the
frying pan before adding meat. It will cut down on the amount
of grease splattering.
- To help lower a recipe's fat
content, place cooked, ground meat in a colander and rinse with
hot water after draining off the excess fat.
- Rub both sides of a burger with
water before grilling. It will make the burger juicier.
- Meatloaf won't stick to the
pan if you put a slice of uncooked bacon beneath the loaf before
baking.
- Chill chicken for 1 hour after
coating it. The coating will stick better when cooking.
- To keep hands clean, try using
a potato masher next time you are mixing a meatloaf, or...
- If you don't like getting your
hands messy when mixing meat loaf, put the ingredients in a large,
zip-lock style plastic bag, seal, then mash the contents together
until well mixed...and there's no bowl to clean!
- You can make individual servings
of meatloaf by using muffin tins. Remember to adjust the cooking
time.
- Pour cooled broth from meat
or poultry into a glass jar with a secure lid and
refrigerate upside down. The fat will harden and remain in the
bottom of the jar when you pour out the liquid for use in your
recipes.
- Roast diced onions, carrots,
and celery in the pan right along with meat or poultry. With
the vegetables cooked down and flavored with the meat juices,
you've the base for a wonderful gravy.
- Roasts should be allowed to
"rest" 10 to 15 minutes after being removed from the
oven. This allows the juices to settle before carving.
- Let your eyes and nose be the
judge. Good quality seafood smells sea-fresh. It should not have
a strong odor or smell "fishy." Fish fillets and steaks
should appear moist, firm and freshly cut. Shellfish should be
bright in color with no discoloration or dryness.
- To know how long to cook fish,
measure at the thickest point, then allow 10 minutes per inch.
This applies to all methods of cooking, such as broiling, frying,
grilling, poaching, and steaming.
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