Successful Cooking Tips
- Rub lean meats such as pork tenderloin, flank steak, or chicken with spice rubs, or marinate them; freeze in zip-top plastic freezer bags. When thawed, meats will be perfectly seasoned and ready to go on the grill.
- A good knife is a sharp knife. Visit www.cutlery.com for information about sharpening knives. A chef's knife is ideal for most chopping needs. Use a paring knife for coring and peeling fruits and veggies.
- Flatten thick boneless chicken pieces with a meat mallet for more even cooking. When you pound them, the flesh becomes more porous so it absorbs additional seasonings from rubs and marinades.
- Use a zester to remove the fragrant rinds from oranges, lemons, and limes to add flavor with virtually no calories. Look for one in the kitchen gadget aisle of department stores, or visit www.kitchengizmo.com.
- Cutting meats into wafer-thin slices and threading them onto skewers allows for quick cooking as well as fabulous flavor. Marinades and spices come in contact with every surface, making each bite delicious.
- Keep dinner interesting by trying one new recipe each month.
- Sneak in the veggies and fruits. Doris says her kids won't automatically grab a piece of fruit out of the fridge or fruit bowl. Entice kids and grown-ups by preparing a fresh fruit salad. This is great as a snack or dessert. Stirring colorful peppers and beans into salsa offers another opportunity to add in vegetables.
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