Kitchen Hint of the Day!

December 28, 2013 at 10:14 AM | Posted in Kitchen Hints | Leave a comment
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Meat is expensive enough, but a big part of the cost is the price you’re paying the butcher to cut it up for you. Buy the largest cuts of meat you can, then cut it up, wrap it in foil, and put in a plastic bag in your freezer. Here are some more tips for butchering meat.

 

 

* Many stores will butcher big cuts of meat for you for free, so ask before doing it yourself!

 
* Use the sharpest knife you have, and never use a serrated knife, which will shred the meat.

 
* For illustrated instructions on how to cut any piece of meat, type the word “butchering” along with the type of meat into a search engine online. There are many tutorials (some including video) online.

Kitchen Hint of the Day!

December 25, 2013 at 10:33 AM | Posted in Kitchen Hints | Leave a comment
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Supermarkets have started using their own wording on meat packages to make you think the meat you are buying is a better grade than what it really is. Most of the major chains are buying more select-grade beef, but may call it by any number of fancy names such as “top premium beef”, “prime quality cut”, “select choice”, or “premium cut.” Be aware that these titles don’t mean a thing.

Kitchen Hint of the Day!

August 23, 2013 at 8:05 AM | Posted in Kitchen Hints | Leave a comment
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To avoid the absorption of refrigerator odors, always store eggs in their original carton on an inside shelf of the refrigerator. Before you put away the carton, though, turn each egg upside down. Storing eggs with the tapered end down maximizes the distance between the yolk and the air pocket, which may contain bacteria. The yolk is more perishable than the white, even though it is more or less centered in the egg, the yolk can shift slightly and will move away from possible contamination.

Kitchen Hint of the Day!

August 6, 2013 at 7:32 AM | Posted in Kitchen Hints | Leave a comment
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When slicing up beef or pork into bite-sized pieces to save for later, first partially freeze meat by placing it in the freezer for 1 – 2 hours. You’ll find it’s much quicker and easier to slice.

Kitchen Hint of the Day!

August 2, 2013 at 10:03 AM | Posted in Kitchen Hints | Leave a comment
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Never buy meat from the supermarket on Monday morning. It’s likely that those packages for sale were not sold over the weekend, and most shipments of fresh meat arrive on Monday afternoon or Tuesday.

Kitchen Hint of the Day!

July 24, 2013 at 8:06 AM | Posted in baking, Kitchen Hints | Leave a comment
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Before you put rolls in the oven, make a delicious glaze for their tops that your guests are sure to appreciate. Lightly beat an egg white with a tablespoon of milk and brush it on each roll. You’ll love it!

Kitchen Hint of the Day!

January 25, 2013 at 12:35 PM | Posted in cooking, fish | 3 Comments
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Pining for fresh fish but stuck with frozen? Try this: Cover the frozen fish in milk until it thaws, then cook. It will taste fresher, and your family will never know it was frozen.

Kitchen Hint of the Day!

December 20, 2012 at 11:31 AM | Posted in BEEF, bison, cooking | Leave a comment
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Here’s a simple tip to make your meat more tender. When it’s ready to slice, make sure to cut it against the grain (Look for slight lines on the surface).

Kitchen Hint of the Day!

November 6, 2012 at 10:44 AM | Posted in cooking, Food | 2 Comments
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When any type of meat or lunch meat is refrozen, the fat content may cause the food to go rancid. And this is only one reason why meats should not be frozen again after they’ve been thawed – the texture of the meat can suffer, and improper thawing can promote bacterial growth. Instead, refrigerate leftover meats; they can be stored safely for four days.

Kitchen Hint of the Day!

October 2, 2012 at 9:47 AM | Posted in cooking, Food | 2 Comments
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To make a great omelet, be sure the eggs are at room temperature (take them out of the fridge 30 minutes beforehand). Cold eggs are too stiff. For a super fluffy omelet, add 1/2 teaspoon baking soda for every 3 eggs. Also, try adding a drop or two of water instead of milk. The water increases the volume of the eggs at least 3 times more than milk does.

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