Recipes...
TEMPTING MAIN DISHES
- When broiling meats or bacon on a rack, place a piece
or two of dry bread in the broiler pan to soak up the dripped fat This not
only helps to eliminate smoking of the fat but reduces the chances of the
fat catching fire.
- Tenderizing Meat - Mechanical methods: Grinding, cubing
and pounding meat breaks down the connective tissue and makes meat tender.
Marinating: Soaking meat in acid mixtures such as lemon juice or vinegar
tenderizes meat and adds flavor. Often herbs and spices are in included in
commercial marinades. Meat tenderizers: These are derivatives of natural
food-tenderizing agents found 'in some tropical fruits (such as papaya)
which soften meat tissue only while meat is cooking.
- For juicier burgers, add a stiffly beaten egg white to
each pound of hamburger, or make patties with one tablespoon of cottage
cheese in the center.
- Marbled beef, which has intermingling of fat with lean,
indicates tenderness and rich flavor.
- Pork chops which are light in color are corn fed.
- If you rub the side of a chicken with mayonnaise before
baking, the skin will get crisp and brown.
- A half teaspoon of dry mustard added to a flour mix for
frying chicken adds great flavor.
- The darker the flesh of a fish, the higher it is in
calories. Rule of thumb for cooking fish: Cook 10 minutes for each inch of
thickness. To keep raw fish fresh and odorless, rinse them with fresh lemon
juice and water, dry thoroughly, wrap and refrigerate.
- For fluffier omelets, add a pinch of cornstarch before
beating.
- Bacon will lie flat in the pan if you prick it
thoroughly with a fork as it fries.
- Tenderize tough meat by rubbing both sides with vinegar
and olive oil. Let it stand two hours before cooking.
- To shape meatballs, use an ice cream scoop to make
uniform balls.
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