It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes. Always cut meat against the grain unless a recipe specifically says to slice it with the grain.
After browning ground beef, remove as much saturated fat as possible by draining on paper towels or pouring hot water over browned meat that is draining in a colander or sieve.
While the flavor of meat marinated in wine will continue to improve with time, do not marinate foods in lemon or lime juice for more than the time specified. The citric acid will turn the meats gray.
An easy way to pound chicken breasts is to place them 3 inches apart between two sheets of plastic wrap or wax paper and pound them with the bottom of a heavy skillet or saucepan.
Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing it with a meat fork allows the juices to escape and can cause food to become dry.
It's frequently less expensive to purchase a whole cut of meat—such as pork roast for Baked Pork Chops with Yams and Apples or a chuck roast for a beef stew—and cut it up into the appropriate size pieces yourself.
If you're using leftover baked and glazed ham for a recipe, trim off the sweet glaze or it may clash with the seasonings. |
