Helpful Hints, Meat, Poultry & Seafood
Source of Recipe
Ronald McDonald House Cookbook
When preparing sauces and marinades for red meats, use little oil. Fat from the meat will render out during cooking and will provide plenty of flavor. Certain meats, like ribs, pot roast, sausage and others, can be parboiled before grilling to reduce the fat content.
When shopping for red meats, buy the leanest cut you can find. Fat will show up as an opaque white coating and it can also run through the meat fibers themselves, as marbling. Although much outer fat (the white coating) can be trimmed away, there isn't much to be done about the marbling. Stay away from well marbled cuts of meat.
Home from work late with no time for marinating meat? Pound meat lightly with a mallet or rolling pin. Pierce with a fork and sprinkle lightly with meat tenderizer and add marinade. Refrigerate for about 20 minutes and you will have succulent, tender meat.
Marinating is a cinch if you use a plastic bag. The meat stays in the marinade and it's easy to turn and rearrange. Cleanup is easy. Just toss the bag.
Meat may slice more thinly if it is partially frozen.
Tomatoes added to roasts will help tenderize them naturally. Tomatoes contain an acid that works well to break down meats.
Always cut meats across the grain when possible; they will be easier to eat and have a better appearance.
When frying meat, try sprinkling paprika over it and it will turn golden brown.
Thaw all meats in the refrigerator for maximum safety.
Refrigerate poultry promptly after purchasing. Keep it in the coldest section of your refrigerator for up to two days. For longer storage, freeze the poultry. Never leave poultry at room temperature for more than two hours.
If you're microwaving skinned chicken, be sure to cover the baking dish with vented clear plastic wrap to keep the chicken moist.
Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.
To make scaling a fish easier, try rubbing vinegar on the scales first.
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