Tips for Cooking Meat

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TIPS FOR COOKING MEAT CHICKEN FISH For boneless, skinless breasts in a hurry, try Fish can be hard to cook on a grill and tricky to butterflying or pounding them thin for fast flip in a sauté pan. Take advantage of the cooking. To butterfly, cut straight through the BROIL option on your oven for fish. To broil, middle, widthwise, keeping one side intact and turn your oven on the broiler setting and then open like a book. To pound, put plastic move the rack either to the closest or second wrap over the bottom of a heavy saucepan and closest rung to the upper heat source. You pound down, starting at the thickest part. may also have an oven where the broiler is a drawer in the lower part of the oven, in which When roasting a whole chicken, we have two case your pan can go directly into that bottom tips to speed up this classic. First, let your part. The heat source needs to be OVER the roasting pan pre-heat with your oven, and food and close, about six inches, to it. A thin put your prepped chicken and vegetables in it fish, such as flounder, will be done in about directly while it is hot. Also, start with an oven seven minutes. that is very hot (400°-425° F) for the first 20 minutes of cooking. Then reduce it to whatever Don’t know when fish is done? Try adding the recipe calls for. This will give you a nice 1/4 inch slices of lemon or lime over your raw brown skin and reduce the cooking time. fish before broiling or baking. The fish is done when the flesh under that slice of lemon is no No idea when chicken is done? A longer transparent thermometer would help (it should be 165° F), but simply twisting the leg and seeing if it Fishy smell? Do your hands still smell like turns freely is another good option. fish after you have been cooking? Rub them with lemon juice and salt and then rinse BEEF AND LAMB to deodorize. Red meat can cook quickly but you can get an even better result if your marinade has wine in it. Wine helps break down the proteins for a more tender result, letting you use cheaper cuts such as flank. Be sure before serving to thinly slice flank or hanger steak against the grain of the meat for mock tenderness. To tell which way the grain is going, stretch a section on the top of the steak and look for the lines on the surface of the meat. Slice the steak through those lines. It may be diagonal..

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