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Meat cooking tips
| No more splatters! |
| More
quick cooking tips: Sprinkle a small amount of salt in the frying pan to keep fat from splattering when frying bacon. |
| Grilling |
| Don't be in a hurry to put your food on the grill. If your charcoal hasn't reached the proper temperature, you will end up with a burned mess...black on the outside, and raw on the inside. Wait until your charcoal has turned white on the outside, and then give yourself an extra 5 minutes before putting your meat on the grill. This allows for more even heating of the coals, and gives you a slower, more desirable cooking temperature. Check out some great grill pans for indoor grilling. |
| Venison Cooking |
| Useful
meat cooking tips: A way of masking the 'wild' flavor in venison is to put it in dishes that are normally spicy (chili con carne), or have spicy sauces (such as spaghetti). This will allow you to eat a healthy meat, without the taste of the wild. |
| Venison Cooking 101 |
| Venison is one of the most low fat, low cholesterol, healthy meats you can eat. To help avoid the wild taste, first soak your venison in a lightly salted water over night. This will help remove some of the elements that cause the wild flavor. |
| Turkey Stuffing |
| To remove the stuffing from your turkey easily, prepare your stuffing and place it in a piece of cheesecloth and then place it into the turkey cavity to bake. When the turkey is done, pull firmly on the ends of the cheesecloth to remove all of your stuffing at once. |
| Venison Cooking Times |
| Most experts conclude that you can use the same cooking times/temps for venison as you do for beef. Check the Links section for sites that give cooking times and temps for beef and other meats. |
| Coating Chicken |
| Quick
cooking tips: To coat chicken or turkey, place the seasonings, crumbs or flour in a plastic bag. Shake a few pieces at a time. |
| Cooking Temperature |
| Do not roast the turkey in a oven temperature lower than 325° F. Poultry should be roasted at 325° F. or higher to avoid potential food safety problems. |
| Venison Cooking |
| Venison can be used in place of beef in any recipe you have. Season it like steaks and grill it. Braise it like round steak and use it in Smothered steak, Salisbury Steak, or Stroganoff. |
| Defrosting Turkeys |
| If you can't defrost your turkey in the refrigerator for a few days, keep the turkey in its original packaging and place in cold water. Change the water as often as needed to keep it cold. Allow 30 minutes defrosting time per pound. |
