Vinegar
and citrus break down protein fibers, so adding it to marinades will help
tenderize meat.
§
It's
easier to peel hard-boiled eggs if you add a teaspoon of vinegar and a
tablespoon of salt to the water they cook in.
§
Adding
vinegar to a pot of water improves the color of any vegetables you're cooking.
§
To make
your meat or chicken extra tender, place it between two pieces of plastic wrap
and beat it.
§
If you
cook chicken, use the bones to make a great chicken stock. You can freeze it and
use it for other recipes.
-Healthy
tip: If you want fat free chicken broth, chill it and the fat will rise
to the top and you can scrape it off.
§
A roast
with bone will cook quicker than one without. The bone carries the heat inside
the meat.
§
Allow
meat- pork, beef, lamb and poultry to sit covered with aluminum foil for a few
minutes before carving. Timing depends on size of meat, but generally anywhere
from 10-15 minutes. This will allow the meat to absorb the juice.
§
Sear
both sides of meat briefly before baking to lock in the juices and caramelize
the surface.
§
To get
more juice out of your lemon, pop it in the microwave for a few seconds.
§
When
creating burger patties, do not over work the meat. Lightly pack it together, otherwise you will find yourself with tough, less-moist burgers.
§
When
grilling, do not press on burgers with spatula; you are pushing the juices out
and drying your meat.
§
Salt
meats when you bring them home from the store. Rewrap them and place them into
the refrigerator until you cook them.
§
Roast
at a very high temperature for caramelizing meats.
§
Roast
meats for a while at a low temperature to concentrate the flavor.
§
If your
recipe calls for garlic- especially in recipes where the garlic is not cooked-
sprinkle thick sea salt over the clove. Press and rub the side of your
knife over it. This will create a paste and avoid the strong taste of biting
into a chuck of garlic. I saw this tip watching Rachel Ray on the Food Network.
§
Always
cook and grill meats that are room temperature. Remove them from the refrigerator
about 30 minutes to an hour- depending on the size-before you cook them.
§
An easy
way to melt chocolate without burning it is to put it in the microwave for 30
seconds, take it out and stir, then 10 seconds, stir and repeat with 10-second
intervals until it is melted. You will not burn the chocolate if you do this.
§
I read not
use oil in the water when boiling pasta: It will keep the sauce from sticking
to the cooked pasta. I always did it to flavor the pasta but after reading that
tip, I simply use salt.
§
When you're browning meat you should blot the surface dry with
a paper towel so the meat doesn't release moisture when it hits the hot oil.
Too much moisture makes the meat steam instead of sear, and you will lose that
rich brown crust.
§
Like Ina Garten says, “use your knife like a saw. Instead of
pressing down on it, slide back and forth.” This will make cutting much
cleaner.
§
If you have a thermometer, use the following
guidelines created by Ina Garten. After cooking with this guideline, I believe it
is very accurate. Take the beef out of the oven at 125 degrees F for
medium-rare, pork at 138 degrees, chicken at 140 degrees and turkey at 150
degrees.
§
Meat will continue to cook while it is resting.
§
Always read the recipe in full before preparing.
