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Tips For Cooking Shicken Breast Article
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Meat Cooking and Storing Tips
from: MackayRed meat is the best source of iron. Other good sources are chicken, fish and mussels. Iron found in plant foods and eggs is not absorbed by the body as well.
Bone or No Bone...The Roast Will Cook Differently. A roast with the bone in will cook faster than a boneless roast as the bone carries the heat to the inside of the roast quicker.
Let Meat Sit Before Carving It. It's important to let a roast—beef, pork, lamb or poultry—sit a little while before carving. This allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Partially Frozen Meat Slices Easier. To slice meat into thin strips, as for Chinese dishes, partially freeze the meat and it will slice more easily.
Separate Bacon Slices Easily. Before opening a package of bacon, roll it. This helps separate the slices for easy removal of individual slices.
Tips of Tender Meat. Marinate red meats in wine and chicken in buttermilk to tenderize. Choose lean meat, or trim extra fat off.
Allow about 120g uncooked meat per person, or 100g cooked meat. (This may not seem a lot, but it is all that is needed for most people).
Watch out for fatty cuts of meat. By the time you’ve trimmed off the fat, you could have lost any savings you might have made.
Place meat on a rack when roasting, so that fat can drain away.
Remove the skin from chicken before cooking to avoid added fat.
Scoop the fat off the top of casseroles or mince. This is easier to do when cool.
Heat canned corned beef and pour off the fat.
Meats that are high in fat include sausages, luncheon, salami, saveloys, pate, rolled roast, brisket, pork bones, fatty mince, streaky bacon, meat gravy, forequarter cuts, canned corned beef, povi masima.
Store meat well-covered near the bottom of the fridge. Keep raw meat and cooked meat separate. Grill, stew, bake or roast on a rack.
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