Helpful Hints

HELPFUL HINTS AND TIPS

Bacon To keep fresh, wrap in a vinegar-soaked cloth, then in wax paper. To prevent bacon from curling, dip the strips in cold water before frying.

Ground Meat Before freezing, flatten into a square or patties rather than leaving it in a mound. It will thaw faster.

Hamburgers For juicer burgers, add one stiffly beaten egg white to each pound of ground meat. Also, poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster, and the hole will disappear when done.

Liver Beef liver will be very tender if soaked in milk. Refrigerate about two hours, remove, dry thoroughly, and prepare it the way you like.

Meatloaf Brush cold water over the top of your meatloaf to prevent it from cracking. To avoid grease at the bottom of your pan, line the bottom with bread slices and place the meatloaf directly over top. When you lift the meatloaf out of the pan, discard the grease-soaked bread. To avoid your meatloaf sticking to the pan place a slice of bacon on top.

Steaks To keep them flat when cooking, cut several nicks in the fat all around the piece of meat with scissors to prevent it from curling.

Sausages Boil sausage links for approximately 8 minutes before frying; they will shrink less and won’t break. Or, roll them lightly in flour before frying.

Roasting To keep meat roasts or poultry from sticking to the pan, place it in a row of celery stalks and carrot sticks that have been tossed in a little salad oil. You don’t need a roasting rack – roast as usual.

Tenderizing Rub both sides of tough meat with a mixture of vinegar and olive oil. Let it stand for two hours before cooking. Moist cooking, such as a crock-pot and roasting in a slow oven while sealed in foil, is preferable to dry cooking.

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