Monthly Archives: October 2009

Meat And Poultry Tips – Part 1b

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 [...]

Meat And Poultry Tips – Part 1a

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. [...]

Sauces And Seasonings Tips – Part 4c

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 [...]