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HINTS FOR MEAT

Started by Etta Sue, July 30, 2004, 01:29:30 PM

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Etta Sue

July 30, 2004, 01:29:30 PM Last Edit: August 29, 2004, 07:40:21 PM by Pat Scott
HINTS FOR MEAT

  • Heat the frying pan before adding oil or butter to prevent sticking.
  • Sprinkle salt on the bottom of a frying pan to prevent food from sticking.
  • When you want a crisp, brown crust on chicken, rub mayonnaise over it.
  • Try basting meat loaf with ? cup brown sugar, 1 tablespoon dry mustard, ? cup tomato juice, 1? chili sauce, and ? cup pineapple juice for a delicious flavor.
  • Grate an apple into hamburger, then shape into patties to add moistness.
  • A large roast or turkey can be carved easily after it stands for 30 minutes.
  • To remove the wild flavor, soak game birds 3 hours in 1 tablespoon baking soda and 1 tablespoon salt to 1 gallon of water.? Basting in 7-Up helps take away the game taste.
  • Add leftover coffee to ham, beef or pork gravy for a beautiful color.
  • Usa a small amount of baking powder in gravy if it seems greasy.? The grease will disappear.
  • Use an ice cream dipper to make meat balls.
  • To make a fluffy meatloaf, beat an egg white stiff, and add it after all other ingredients have been mixed.
  • When making hamburgers, mix a little flour with the meat and they will stay together better.
  • For smooth brown gravy, brown the flour well in meat drippings before adding the liquid.? Another way to brown flour is by placing it in a custard cup beside meat in oven.? When meat is done, the flour will be brown and ready to make a nice, brown gravy.
  • Raw meats, especially liver, grind easily if frozen, not stone hard, but just firm.
  • To prevent splashing when frying meat, sprinkle a little salt into the pan before putting the fat in.
  • The odor from baking or boiling salmon may be eliminated by squeezing lemon juice on both sides of each salmon steak or on the cut surface of the salmon, and letting it stand in the refrigerator for one hour before cooking.

BACON:
  • Bacon will lie flat in the pan if you prick it thoroughly with a fork as it fries.
  • Bacon dipped in flour will not shrink, or pinch a fold in the middle of a bacon slice to help prevent curling.? Soaking in ice water a few minutes also works.
  • A quick way to separate frozen bacon:? Heat a spatula over the stove burner, then slide it under each slice to separate it from the others.





Jane Walker

These are good Hints, ETTA SUE!   ::)  I never knew how to keep from having all those splatters on my glass topped stove when frying meat.  NOW I do .... I've been sprinkling salt on the pan before putting the meat in ... It really works!!  Whooo Hoooo    ;D
Life isn't about waiting for the storm to pass .... it's about learning to dance in the rain!

Etta Sue

Thanks, Jane.  I try to remember that, too.  The splattering is one reason why I don't like fried food.  Now bacon....I like George for that...George Foreman Grill.




gwen

Great tips, Etta Sue . Thanks for sharing.

Judy McKenna

Etta Sue - these hints have been so handy.  I've used several of them.

Many thanks.,
- Judy
"I am too blessed to be stressed".