I thought I would post some tips about meat. You may already know them but there is no harm in repeating in case they have slipped your mind. I expecially appreciated the one about the sausage. Take a look.
When browning ground beef or sausage, use a potato masher to break it up. It's a lot speedier than using a fork or spoon and makes the meat much finer.
Before freezing raw ground beef, remove it from its packaging, put in a resealable plastic bag, then press flat to an even thickness. Storing the meat in the freezer is easier and it thaws in no time.
To drain excess fat from cooked ground beef, use a slice of bread to "blot" the meat and the skillet after browning. The bread soaks up the fat, leaving the meat in the pan.
Partially freeze meat or chicken for 20 minutes to firm it up slightly so it's easy to thinly slice.
To keep chicken breasts or veal from tearing when pounding out, place them in a large heavy-duty plastic bag with a few droplets of water. The water will help prevent the tender meat from sticking to the bag and tearing.
After buying a roll of pork sausage, cut it into patties then freeze until firm on a wax paper- or parchment-lined cookie sheet. Transfer the patties to a resealable plastic freezer bag and return to the freezer. Remove only as many as you need at a time.
Keep a bowl of cold water nearby when shaping meatballs to periodically dip your hands in. The water will help keep the meat from sticking to your hands and makes the surface of the meatball smoother.
Have a great Sunday. Meanwhile ....keep it simple and make it real.
Jeanne
When browning ground beef or sausage, use a potato masher to break it up. It's a lot speedier than using a fork or spoon and makes the meat much finer.
Before freezing raw ground beef, remove it from its packaging, put in a resealable plastic bag, then press flat to an even thickness. Storing the meat in the freezer is easier and it thaws in no time.
To drain excess fat from cooked ground beef, use a slice of bread to "blot" the meat and the skillet after browning. The bread soaks up the fat, leaving the meat in the pan.
Partially freeze meat or chicken for 20 minutes to firm it up slightly so it's easy to thinly slice.
To keep chicken breasts or veal from tearing when pounding out, place them in a large heavy-duty plastic bag with a few droplets of water. The water will help prevent the tender meat from sticking to the bag and tearing.
After buying a roll of pork sausage, cut it into patties then freeze until firm on a wax paper- or parchment-lined cookie sheet. Transfer the patties to a resealable plastic freezer bag and return to the freezer. Remove only as many as you need at a time.
Keep a bowl of cold water nearby when shaping meatballs to periodically dip your hands in. The water will help keep the meat from sticking to your hands and makes the surface of the meatball smoother.
Have a great Sunday. Meanwhile ....keep it simple and make it real.
Jeanne
Some great tips there.
ReplyDeleteLove from Mum
xx