Meat hints

Yield: 1 servings

Measure Ingredient
\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

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