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MEAT,
POULTRY AND SEAFOOD TIPS
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- As a rule of thumb, roast any
meat (beef, pork, poultry, lamb, etc.) for 20 minutes per pound
at 350*F.
- For crisper skin, uncover the
turkey the day before roasting and let stand in the refrigerator
overnight.
- When roasting a whole chicken
or turkey, try adding flavor by stuffing some aromatic vegetables
in the cavity - carrots, celery, onion, or garlic work nicely.
- Sprinkle a bit of salt in the
frying pan before adding meat. It will cut down on the amount
of grease splattering.
- To help lower a recipe's fat
content, place cooked, ground meat in a colander and rinse with
hot water after draining off the excess fat.
- Rub both sides of a burger with
water before grilling. It will make the burger juicier.
- Meatloaf won't stick to the
pan if you put a slice of uncooked bacon beneath the loaf before
baking.
- Chill chicken for 1 hour after
coating it. The coating will stick better when cooking.
- To keep hands clean, try using
a potato masher next time you are mixing a meatloaf, or...
- If you don't like getting your
hands messy when mixing meat loaf, put the ingredients in a large,
zip-lock style plastic bag, seal, then mash the contents together
until well mixed...and there's no bowl to clean!
- You can make individual servings
of meatloaf by using muffin tins. Remember to adjust the cooking
time.
- Pour cooled broth from meat
or poultry into a glass jar with a secure lid and
refrigerate upside down. The fat will harden and remain in the
bottom of the jar when you pour out the liquid for use in your
recipes.
- Roast diced onions, carrots,
and celery in the pan right along with meat or poultry. With
the vegetables cooked down and flavored with the meat juices,
you've the base for a wonderful gravy.
- Roasts should be allowed to
"rest" 10 to 15 minutes after being removed from the
oven. This allows the juices to settle before carving.
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