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Monday, October 8, 2012
Great Seasoning Tip For Any Meats
I am a meat lover but after I learn how to cook meat it came like a breeze to me. I am always watching the cooking channel in my spare time. And the tips below is all that I have learn while watching these programs. Enjoy!
you know that overnight meat tastes better than when it has just been cooked? Leftover
meat usually tastes better because when its left over night the seasoning get
the chance to soak in to the meat letting you taste the entire flavor that you have
put into it. I have got some great seasoning tips for you below.
1.Stew Secret Ingredient
you are cooking lamb or beef stew, try this secret ingredient add a few
tablespoons of black coffee and your stew will have a nice color and a rich
taste. This tip also works well for gravies.
easy method of thickening stews, soups, or creamed vegetables is to add a small
amount of quick-cooking oats a grated potato, or a some instant mashed
potatoes. Never add flour directly as it will clump. However, you can mix flour
with melted butter and add it that mixture to food.
3.For Tender Tasty Chili
meat for chili in bear. It’s a great tenderizer for tough, inexpensive cuts of
beef stew and it will add great flavor to it. All you need to do is soak the
meat for an hour before cooking or marinate it overnight and leave it in the refrigerator.
4.Seasoning Removing Remedies
is a great tip when cooking with whole garlic cloves that you plan to remove
before the dish id served: stick a toothpick firmly in the garlic so it will be
easy to take out. Put herbs that fall apart during cooking in a tea infuser to
make them easy to remove when your pot is finished cooking.
people will probably use flour or cornstarch to thicken gravy. Although flour will
thicken the gravy make sure that you don’t use too much. Gravy thicken as it
cools down so if you use too much flour the gravy van becomeunappealingly congealed by the time you
areready for seconds. It may also taste
“floury” rather than having the flavor of the meat juices it was made with. To dispense
with the flour entirely, glazed your roasting pan with water then add a small amount
of butter before reducing the mixture over high heat while stirring frequently
until it is the right consistency.