3. Freezing meat. When freezing red meat or poultry, wrap it very tightly or seal it in a plastic bag to prevent air spoilage or freezer burn. Be sure not to pile pieces on top of each other but do pack meat as flat as possible so it freezes quickly, which will ensure its texture [...]

1.Choose perfect cuts of red meat. Red meat such as beef, pork and lamb should have a moist, red surface with no signs of drying or surface film. The fat should be a creamy white color and should not be dry. Look for even, well cut meat that is free from sinew and excess fat. [...]

15.Use marinades to add flavor. A good marinade will add lots of extra flavor and juices to meats and vegetables. But be careful not to marinade longer than the recipe calls for. Some foods, seafood in particular, break down when marinated in acidic ingredients such as vinegar, wine or citrus fruit juices. The result can [...]

14.Add garlic to oils and vinegars. Oils and vinegars that have been flavored with garlic provide a quick and easy way to add some punch to salad dressings, stir fries and meats. Once prepared they can keep indefinitely and can be grabbed whenever you want to add a little flavor. To make your own simply [...]

13.Dried herbs versus fresh ones. Fresh herbs are best for flavor, but if unavailable, use about one-third as much dried. If a recipe doesn’t specify fresh or dried, you can assume it means dried, since dried herbs are much more commonly used. Whichever herbs you choose, if you’re unsure of the amount, start with just [...]

12.Quickly and easily thicken gravy. Once the roast or turkey is cooked, there’s always the task of making the gravy and waiting while it thickens. Luckily, there is a quicker way! Thicken your gravy by adding a tablespoon of instant mashed potatoes. Start there, and add more if needed until it’s the right consistency. You [...]

11.Stock, Broth, Bouillon and Consommé. In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon [...]

10.Make your own salad dressings. Store bought salad dressings are loaded with extra calories and preservatives. And once opened they often go bad long before they’re used up. A great alternative is to make your own dressings. For a tasty vinaigrette, mix ¾ cup of oil with ¼ cup of vinegar and season with salt, [...]

9. Use wine to add a unique flavor to dishes. Wine is another way of flavoring your dishes, just like herbs and spices. There are really no rules except those dictated by your own taste. Generally, the kind of wine to use in a dish is the kind you would most enjoy drinking with it. [...]

7.Fix lumpy sauces. Is your sauce too lumpy? Remove it from the heat immediately and toss it in your food processor to smooth out the lumps and blend the flavors. Add some hot water if necessary to assist with the removal of the lumps. Then reheat as needed and serve! 8.Using pre-made tomato sauce. Store [...]