Add garlic to oils and vinegars.
Oils and vinegars that have been flavored with
garlic provide a quick and easy way to add some punch to salad
dressings, stir fries and meats. Once prepared they can keep
indefinitely and can be grabbed whenever you want to add a little
flavor. To make your own simply peel garlic cloves and cut them in
thirds. Put them in the bottom of the vinegar or oil shaker and leave
for a few weeks before using.
Use marinades to add flavor.
A good marinade will add lots of extra flavor
and juices to meats and vegetables. But be careful not to marinade
longer than the recipe calls for. Some foods, seafood in particular,
break down when marinated in acidic ingredients such as vinegar, wine or
citrus fruit juices. The result can be a mushy mess that no one wants
to eat!
Make thicker gravy.
For
thicker gravy, mix some butter and flour in a frying pan and cook until
the mixture is smooth and thick. Add it to your hot gravy for a thick
and rich texture.
Meat and Poultry:
Choose perfect cuts of red meat.
Red meat such as beef, pork and lamb should have
a moist, red surface with no signs of drying or surface film. The fat
should be a creamy white color and should not be dry. Look for even,
well-cut meat that is free from sinew and excess fat. To store your
meat, it is best to loosely wrap it on a plate and put it in the coldest
part of your refrigerator so the air can circulate around it. Red meat
should be either cooked or frozen within 2-3 days or purchase.
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