The Basics of Cooking Meat

What is one of the most significant sources of protein for today's generation? Meat and poultry are, and they comprise the protein portion of most people's diet. When choosing meat, know the definitions of Prime, Select and Choice cuts. Meat labeled Select are the healthiest and is lean and low in saturated fat. Prime and Choice are high in price and high in fat, which makes them more tender and lush.

Preparation

Make sure the meat and chicken are frozen in the exact quantities you'll need to feed your family. Freeze adequate amounts of chopped meat for a meatloaf of enough patties for burgers, pork chops for one dinner, or stew beef for a soup portion. Freeze hamburger patties separated by wax paper to easily access what you need. Most patties already come separated in the box. Also freeze meatballs first on a cookie sheet and then remove to a plastic freezer container. Use what you need, when you need it. Mainly for safety reasons, throw meat in the refrigerator and never leave any meat or poultry, cooked or uncooked, at room temperature for more than two hours or it will spoil. Throw the rest you won't be using back in the freezer within two days. Any easy way of preparing meat would be to marinate meat in a sealable plastic bag for easy turning, dipping, and cleanup. You really won't need as much marinade. Tough meat can become tender by maintaining for one hour with a mixture of equal parts of vinegar and cooking oil. Saving time with perfect taste is important. When grinding meat, add some bread crumbs together in the food grinder.

Season meat

Coat meat quickly and easily with bread crumbs or seasoned flour by placing the meat in a plastic bag with the mixture already in it. Shake the bag and let it sit for five minutes.

Cooking meat

Meat thermometers are important and can help you in cooking meat. Insert the thermometer at the centermost and thickest part of the meat, being careful not to touch the bottom of the pan, the fat, or and bones. When the meat reaches the desired temperature, push it into the meat a little deeper. If the temperature drops, the meat should continue cooking. Beef is ready to eat when the thermometer reaches 170F and 160F- 170F for pork. It's best to cook at a high heat at first to seal in juices. Tender cuts of meat are best broiled, pan fried or roasted, while the less tender cuts are better if slowly cooked in moist heat. A good method is to cook a roast with the fat side up so the juices soak down into the meat, automatically basting and keeping it moist.

Frying meat

You can stop bacon from curling by dipping strips in cold water before frying or by poking the pieces with a fork while frying. When frying hamburgers, sprinkle the pan with salt instead of cooking oil because burgers cook in their own juices. Remember that placing a lid a little off-centered over the frying pan prevents grease splatters and the potential for burns. Also, the meat will be tenderer because the juices stay in. Hamburgers cook quickly and evenly if you put ½-inch holes in the center of the patties. As the meat cooks, the holes will eventually disappear

When grilling

You can cut your cooking time by preheating the grill and its rack for 10 minutes, but don't puncture the meat or chops with a fork because that will release the tasty juices. Lining an outdoor grill with heavy aluminum foil will save heat by reflecting upwards and save on elbow grease when cleaning. So for whatever reason you have for cooking meat, make sure that you follow these useful steps and all taste buds will be surprised.