Cooking Tips - Meat Chicken and Seafood
By Rosemay50
MEAT & POULTRY
- For paper thin slices of raw meat or poultry, cover the meat with plastic wrap and partially freeze it. It will then slice easier.
- If you don’t have time to marinate meat, brush it occasionally with a marinade during cooking. Any remaining marinade can be heated up and served as a sauce.
- To prevent meat from sticking to a wok or pan, heat a dry wok or pan first, then add the oil and swirl around, than add the meat.
- Have the pan, grilling, or Barbeque hot before adding the meat. This seals the meat’s surface and retains the juices.
- When you are pan frying, grilling or barbequing meat, fish, or poultry, turn once only, as repeated turning will dry out the flesh.
CHICKEN
- If you don’t want to make a seasoning but still want to flavour the chicken, simply push a peeled onion and a few sprigs of fresh herbs into the cavity before roasting.
- Cook potatoes with the chicken. Then when the chicken is cooked, remove it from the roasting dish and stand it covered in a warm place. Turn the oven to its highest temperature and bake the potatoes for a further 10 minutes, or grill until they are browned and crisp.
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Boneless chicken breasts. If you pound the thick end of the breast to make the whole breast more even you will avoid the thin end from drying out. Doing this may also save you a few minutes of cooking time.
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When cooking chicken drumsticks in the oven, wrap a small piece of foil around the small end to prevent this from drying out and shrivelling up before the main part is cooked. You can remove the foil 10 minutes before the end of cooking for the skin to brown and crisp.
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Don’t believe for one minute that not eating the skin of a chicken once it is cooked that you are discarding those fatty calories. By the time your chicken is cooked the fat from the skin has soaked into your chicken. If you really want to eat chicken without the fat from the skin, it is better removed before cooking. To save the chicken from drying without the juices from the skin it is much better to steam it.
FISH and SEAFOOD
- Dipping your fingers in salt when you are removing the skin from fish will give you a better grip.
- Batter won’t fall off fish cutlets or pieces if, before coating you pat the fish dry and dip in plain flour. Then coat with egg and breadcrumbs or batter. If there is moisture between the fish and coating steam will form during the frying causing the batter to slide off.
- To prepare calamari, cut open the hood, score the inside surface with diagonal cuts, cut into smaller pieces. The calamari will curl when cooking.
- The quickest way to devein an uncooked prawn is to insert a metal skewer just behind the head and use it to ease out the vein in one piece.
- Here is a crisp beer batter for fish, Sift 1 cup of standard flour into a bowl then gradually whisk in about 1 cup of beer until smooth. If the batter is too thick add a little more beer. If you don’t want to use beer soda water or mineral water make a great substitute. This batter is also great for prawns.
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Comments
Haha no I don't think Earl need worry. He is going to be busy though with 'Nougat Sherry Crepes', Today's special
You are really in a cooking mood, aren't you??? I love to cook and eat, so you have some good ideas. Goodnight
Hi Mary
haha I'm not always in a cooking mood. Lol
Thank you for popping in.
Goodnight and sleep well
Rosemay50, Have you shifted lock stock and barrel to your kitchen. Reporting straight from the kitchen.
With warm wishes,
MAKUSR
Hi Rosemay,
I think you should have your own cooking show.
Haha makusr yes I am typing here surrounded by vegies and pots and pans. Almost accidently put my laptop in the dishwasher though.Lol
Haha Sue No way
Rosemay, Now your words will be pure and fresh as your laptop is washed by dishwasher. lol!
MAKUSR
Haha makusr, so you are going to expect all my words to sparkle now. Lol
Thank you for coming back with your cute comment
HaHa, Mck just can't get away from the cafe. Hee..Your tips are great. Thank you...
Hi Ruby
Hope you find something useful here
Thanks for dropping in
Mmm sounds delicious Rosemay,and I vote up up and away plus bookmark.
Here's to so mnay more to share on here.
Take care and I wish you a wonderful day.
Eddy.
Oooh.. yum! Voted up and useful, and bookmarked!
Hi Rosemay, useful cooking tips thank you chef!
Hi again Eiddwen
Thank you for the vote and the bookmark. I will be popping over to your place shortly.
Enjoy your weekend
Hi Seafarer Mama
So pleased you found this useful.
Thank you for the bookmark and the vote.
Have a lovely weekend
I always appreciate your visits M M.
I am pleased you found something useful
Enjoy your weekend and keep warm
Great tips. I've always wanted to know if there was an easy way to devein a prawn. Thanks.
Hi Susan
Yes deveining prawns is a tedious messy job especially if you have a couple of kilos to behead, shell and devein. Besy then to have a couple of friends over and open a bottle of wine.
Useful tips. Thanks for sharing.
mckbirdbks 5 months ago
Wow Rosemary. Should Earl be worried?