3.Never use a fork when grilling. When you poke meat with a fork you allow the natural juices to flow out. As a result your meat ends up dry and tough. Instead use tongs or grilling tools to turn and flip the meat while keeping the juices locked in. 4. Place food in the right [...]

1.Barbecue the perfect steak every time. Ever have a hard time knowing whether a steak is cooked properly? Instead of poking it with a fork or cutting it open (both of which let the juices run out), learn how to tell by touching the outside. For an example of how a steak feels at the [...]

15.Quickly cook chicken for recipes requiring pre-cooked chicken. An easy method of preparing chicken for recipes that call for pre-cooked chicken is to “poach” it. This involves simmering it slowly in liquid. This can be water, broth, fruit juice, wine or a combination of these. Poach the chicken until tender, about 15-20 minutes, then chop [...]

14.The different fat contents in ground beef. In most cases, regular ground beef is a better buy than medium or lean. And some foods, such as hamburgers, are more tender and tasty when made with regular ground beef because of the extra fat content. Any excess fat can easily be drained off. So, unless medium [...]

13. Make perfect meatloaf. If you don’t want your meatloaf soaking in drippings of fat and water while it cooks, invest in one of the new meatloaf pans with a built-in rack. The holes in the bottom of the rack allow the juices to drain away from the meat. The result is perfect meatloaf every [...]

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12.Roast meats perfectly. For tender, juicier roasted meats, substitute wine, tea or beer for water in your favorite recipes. These liquids help to tenderize the meat more than plain water does and they add a rich flavor to whatever you are cooking. Go ahead and try it, you’ll be surprised what a difference it makes. [...]

11.Cooking fish. To minimize moisture loss when grilling, baking or sautéing fish, it’s important to use a relatively high heat and cook the fish for a short time. When you cook fish longer than necessary, the juices and flavors are lost, leaving the fish dry and chewy. Plus, overcooked fish is prone to falling apart. [...]

10.Cooking poultry. Despite what you may have heard, poultry does not need to be washed before cooking. Wipe it with a damp cloth if needed. If it has been frozen, wipe it with absorbent paper to remove any excess moisture. Always be sure that poultry is cooked through. To test for readiness, pierce the flesh [...]

9.Don’t salt meat before cooking. One of the biggest faux pas when it comes to cooking meat is to salt it prior to cooking. What the salt actually does is draws the juices out and impedes the browning of the meat. Instead, add salt once the meat is already half cooked. Then taste it when [...]