General Meat Advice

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Don't overcook meat and fish. Strive for a combination of color and palatability through techniques such as quick searing, sautéing or blanching for final touches.

Trim off all fat before cooking. Those extra calories and oil are not needed for flavor.

A little salt placed in a frying pan will prevent splattering.

Meat loaf will not stick if you place a slice of bacon on the bottom of the pan.

No "curly" bacon for breakfast when you dip it into cold water before frying.

Keep bacon slices from sticking together; roll the package into a tube shape and secure with rubber bands.

If your stew is slightly burnt, milk will take the burnt taste out.

If you need to thinly slice raw meat: beef, pork or chicken, the job will be much easier if the meat is slightly frozen.

Copyright Cooking Solutions 2008

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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