MEAT, POULTRY AND SEAFOOD TIPS

• Let your eyes and nose be the judge. Good quality seafood smells sea-fresh. It should not have a strong odor or smell "fishy." Fish fillets and steaks should appear moist, firm and freshly cut. Shellfish should be bright in color with no discoloration or dryness.
• To know how long to cook fish, measure at the thickest point, then allow 10 minutes per inch. This applies to all methods of cooking, such as broiling, frying, grilling, poaching, and steaming.
• Thaw fish filets in milk. The milk absorbs the "frozen" taste and adds a "fresh caught" taste.
• Place a "bed" of celery and onions under fish when baking. Besides adding flavor, it will prevent the fish from sticking.
• When recipes call for meats or poultry to be sliced or cubed, it is easier to do so when the meat is slightly frozen. Fresh meats can be placed in the freezer for about 30 minutes before preparation. Also, make sure you use a sharp knife. Few things are more dangerous in the kitchen than a dull knife because you have to use more strength to try and cut or slice something and the possibility of the knife slipping is more apt to happen, perhaps causing injury.
• Use tongs or a flat utensil to turn meat during cooking. A fork will puncture the seared crust, releasing the meat's juices and leaving it dry.
• Wine corks contain tannin. Drop one into a pot of stew to tenderize the meat.
• Don't salt meat before you cook it. The salt forces the juices out and impedes browning. Instead, salt meat halfway through cooking, then taste when the meat is done and adjust the salt as needed.
• Marinate in ziptop plastic bags instead of bowls or containers you have to clean. Be sure to flip the bag from time to time to make sure everything gets a good soak!
• At the grocery store, look for meat cuts that have the most lean meat for the money. Be sure when you buy less expensive cuts you are not paying for large amounts of gristle, fat and bone.

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