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Archive for October, 2009

30th 2009f October, 2009

Meat And Poultry Tips - Part 1b

Posted by admin in Fish Recipes, Recipes at 5:46 pm | Permanent Link
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 [...]
30th 2009f October, 2009

Meat And Poultry Tips - Part 1a

Posted by admin in Fish Recipes, Recipes at 5:44 pm | Permanent Link
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. [...]
27th 2009f October, 2009

Sauces And Seasonings Tips - Part 4c

Posted by admin in Fish Recipes, Recipes at 10:01 am | Permanent Link
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 [...]
27th 2009f October, 2009

Sauces And Seasonings Tips - Part 4b

Posted by admin in Fish Recipes, Recipes at 10:00 am | Permanent Link
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 [...]
27th 2009f October, 2009

Sauces And Seasonings Tips - Part 4a

Posted by admin in Fish Recipes, Recipes at 9:59 am | Permanent Link
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 [...]