- Raw
egg whites should never be used in a recipe that will
not be cooked. Instead use rehydrated dried egg whites
for dipping, etc.
- Uncooked
eggs can be stored in their carton in the fridge for about
one month.
- Place
a single layer of raw eggs in a large bowl or pot. Fill
bowl or pot with water. Fresh eggs will stay at the bottom
of the bowl. Discard any eggs that float to the top.
- The
best buy at the supermarket is to purchase a large bag
(usually 3-4 pounds) of boneless, skinless chicken breasts
from the freezer section, rather than buying it a pound
at a time from the fresh meats section.
- When
baking whole fish, wrap in aluminum foil. When fish is
done, it can be lifted from the baking pan without the
fish falling apart. To remove the foil, slip a spatula
under the fish and slide foil out after fish is on the
platter.
- When
making many meatballs a fast and simple way is to shape
the meat mixture into a log and cut off slices. The slices
roll easily into balls. Another option is to pat the meat
into a square and cut it into cubes which again easily
roll into meatballs of uniform size.
- Unless
specified for a particular recipe, always us the leanest
meat possible when grilling. It's healthier, will reduce
flare-ups, and help keep your cooking equipment cleaner.
- For
even, deep browning of pan-fried meat and poultry: Blot
the surface of the item with paper towels to remove excess
moisture before cooking.
- Roasts
should be allowed to "rest" 10-15 minutes after being
removed from the oven. This allows the juices to settle
before carving.
- Leave
a thin layer of fat on steaks and roasts during cooking
to preserve juiciness. Trim fat after cooking. Pat steaks,
cubes and pot roasts dry with paper toweling for better
browning. To make cutting into strips for stir-frying
easier, partially freeze beef to firm. Salt beef after
cooking or browning. Salt draws out moisture and inhibits
browning.
- Scale
a fish easily by rubbing vinegar over its skin. When baking
whole fish, wrap in aluminum foil. When fish is done,
it can be lifted from the baking pan without the fish
falling apart. To remove the foil, slip a spatula under
the fish and slide foil out after fish is on the platter.
-
Egg Whites : Albumen, or egg white, makes up about 60%
of an eggs weight. As an egg ages, the protein in the
egg white changes and becomes thinner and more transparent.
Fresh eggs sit tall and firm in the pan, and older eggs
will spread out more. When egg white is whipped or beaten
it makes a foam and increases in volume 6 to 8 times.
Egg whites will beat faster and higher if you add a pinch
of salt.
- Eggs
Yolk : One large egg yolk contains more than 2/3 of the
daily limit of cholesterol recommended by the American
Heart Association.
- Eggs
will not crack : Pierce eggs with a sharp pin before boiling.
This way you will prevent them from cracking.
|
|
Homepage
RECIPES
EXPLORER 
Meat and Chicken 
Eggs N Meat Tricks ::
