Wednesday, March 14, 2012

Meat, Poultry and Fish Preparation Helpful Hints

When trying to reduce your fat intake, buy the leanest cuts you can find. Fat will show up as an opaque white coating or can also run through the meat fibers, as marbling. Although most of the fat (the white coating) can be trimmed away there isn’t much that can be done about the marbling. Stay away from well-marbled cuts of meat.

Home from work late with no time to marinating meat? Lightly pound meat with a mallet or rolling pin, pierce with a fork, 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.

Tomatoes added to roasts will help to naturally tenderize them. Tomatoes contain an acid that works well to break down meats.

When frying meat, sprinkle paprika over it to turn it golden brown.

It’s easier to thinly slice meat if it’s partially frozen.

Use little oil when preparing sauces and marinades for red meats. Fat from the meat will render out during cooking and will provide plenty of flavor. Certain meats, like ribs and pot roast, can be parboiled before grilling to reduce the fat content.
 
Thaw all meats in the refrigerator for maximum safely.

Refrigerate poultry promptly after purchasing. Keep it in the coldest section of your refrigerator for up to two days. Freeze poultry for longer storage. Never leave poultry at room temperature for more than two hours.

If you are microwaving chicken without skin, 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.

Scaling a fish is easier if vinegar is rubbed on the scales first.

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