Yield: 1 servings
|\N \N||- When broiling meats or bacon on a rack, place a piece or two of dry|
|\N \N||Bread in the broiler pan to soak up the dripped fat. This not only|
|\N \N||Hleps to eliminate smoking of the fat, but reduces the chances of the|
|\N \N||Fat catching fire.|
~ Tenderizing Meat - Mechanical methods; Grinding, cubing and pounding meat breaks down the connective tissue and makes meat tender. Marinating; soaking meat in acid mixtures such as lemon juice or vinegar tenderizes meat and adds flavor. Often herbs and spices are included in commercial marinades. Meat tenderizers; These are derivatives of natural food tenderizing agents found in some tropical fruits (such as papaya) which soften meat tissue only while meat is cooking. - For juicier burgers, add a stiffly beaten egg white to each pound of hamburger, or make patties with one tablespoon of cottag cheese in the center. - Marbled beef, which has intermingling of fat with lean, indicates tenderness and rich flavor. - Pork chops which are light in color are corn fed. - If you rub the skin of a chicken with mayonnaise before baking, the skin will get crisp and brown. - A half teaspoon of dry mustard added to a flour mix for frying chicken adds great flavor. - The darker the flesh of a fish, the higher it is in calories. - Rule of thumb for cooking fish. 10 minutes for each inch thickness. - To keep raw fish fresh and odorless, rinse them with fresh lemon juice and water, dry thoroughly, wrap and refrigerate. - For fluffier omelets, add a pinch of cornstarch before beating. - Bacon will lie flat in the pan if you prick it thoroughly with a fork as it fries. - Tenderize tough meat by rubbing both sides with vinegar and olive oil. Let it stand two hours before cooking. - To shape meatballs, use and ice cream scoop to make uniform sized balls. Origin: Cooking with Love, compiled by Baptist Church in Oregon. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-30-95