Chicken Stock
Have you ever wondered how restaurants are able to get their chicken breast and tenders so juicy? Well the answer is pretty basic: you've got to add juice! If you're tired of eating dry bland chicken breast, all you need is a can of chicken stock.
When cooking chicken breast on the stove, fry each side on high heat for just a couple of minutes each. After you do that, add chicken broth to the pot, cover it, and let it simmer on medium low heat for a few more minutes. You'll find that the chicken stock absorbs into the cooked chicken nicely and you've got a nice juicy piece of chicken to enjoy. Cut it up into a salad or melt some cheese on top and make a sandwich.
Vanilla
If you like to bake and make cakes, you've got to get yourself a bottle of pure vanilla extract. Just a small capful of vanilla extract adds a special vanilla flavor to any cake mixture. Vanilla extract also makes your cakes smell better and taste richer. So add just a few drops of vanilla extract to your batter to make pancakes, cornbread, and vanilla cupcakes delicious. Don't bother with the fake stuff --- get real vanilla extract.
Grapefruit in Turkey
Around Thanksgiving time, every cook is looking for new tips to make that year's dinner more delicious than the last. If you want to add a special flavor to your turkey next Thanksgiving, stuff one cut grapefruit inside the turkey. The fruit helps keep your bird juicy and gives it a slight citrus flavor which is delicious. Plus, when the grapefruit stuffed turkey is cooking in the oven, the smell is absolutely wonderful.
The citrusy twang may be what enhances the flavor of the turkey. Some people swear by using other citrus and tropical fruits inside of a baking turkey, such as oranges, lemons, and even peaches.
Spicy Mustard in Tuna
Many people only put mayo in their tuna , but try adding some spicy mustard to tuna for an extra zing.
Cooking is fun and even more enjoyable when you achieve good results. Hopefully these easy kitchen secrets will help make your next meal amazing.
Published by Jamie Brown
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