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KEYWORDS
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HINT OR TIP
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| meat beef steak |
Filet mignon comes from the small end of the tenderloin. It is very tender and thus more expensive than other cuts of beef. |
| meat bones storage freezing |
Steak, roast, or poultry bones can be frozen in plastic containers or bags until needed for soup stock. Thaw the bones in the refrigerator before using. |
| meat fish freezing thaw |
Thaw meat or fish in the refrigerator, not at room temperature. Never leave raw or cooked fish or meat at room temperature for more than two hours. |
| meat hamburger ground beef barbecue |
When making hamburgers, make a small hole in the centre with your finger. They'll cook more evenly and will shrink less. |
| meat marinade tenderiser cooking |
cooking meats in any liquid that has been made acidic through use of cooking wine, lemon juice, vinegar, tomato products will result in a more tender end-product as well as enhancing the flavour. |
| meat pork |
The most tender pork chops are those with pink rather than red meat. Chops with red meat are from older, tougher animals. |
| meat preparation |
An easy way to flour meat or chicken is to shake the cuts in a bag with the seasoned flour. |
| meat preparation barbecue fish poultry |
When choosing foods for skewering, select foods of similar size, shape, and cooking times to ensure they are done cooking at the same time. |
| meat preparation barbecue hamburger |
For a juicier barbecued hamburger, rub both sides of the meat with cold water before grilling. |
| meat preparation crockpot |
Generally meats are browned before being used in a crock-pot. In crock-pot cooking, the purpose of such browning is to eliminate fats (too much fat can cause over-cooking). |
| meat preparation marinade fish poultry |
If you marinate meat, poultry, or fish and wish to use the remaining marinade as a sauce, make sure it is cooked through and heated to a boil before serving to kill any harmful bacteria from the raw meat, poultry, or fish. |
| meat ribs freezer |
Simmer ribs in boiling water for 20 mins. Drain, brush with BBQ sauce and then freeze. When needed, put on grill long enough to get them hot and cripsy. |
| meat sausage |
Flouring sausage patties on both sides before cooking gives them a crunchy crust and helps keep them from splattering. |
| meat saving vinegar |
Tough cut of meat? Add 1 half cup of vinegar to 1cup beef stock to make a great tenderizer. |
| meat steak |
Flank steak is a boneless, lean, fibrous cut from the lower hindquarters of a steer. To make the meat seem more tender, cut it very thin across the grain. |
| meatballs storage freezing |
Raw or cooked meatballs can be frozen on a cookie sheet then transferred to a container, sealed, and out back in the freezer. This way they stay separate, and you can use as many as you want at any one time. |
