Cooking Tips: Chicken, Meat and Fish
Meats
It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes. Always cut meat against the grain unless a recipe specifically says to slice it with the grain.
After browning ground beef, remove as much saturated fat as possible by draining on paper towels or pouring hot water over browned meat that is draining in a colander or sieve.
While the flavor of meat marinated in wine will continue to improve with time, do not marinate foods in lemon or lime juice for more than the time specified. The citric acid will turn the meats gray.
An easy way to pound chicken breasts is to place them 3 inches apart between two sheets of plastic wrap or wax paper and pound them with the bottom of a heavy skillet or saucepan.
Always turn meat and chicken pieces with tongs instead of a meat fork. Piercing it with a meat fork allows the juices to escape and can cause food to become dry.
It's frequently less expensive to purchase a whole cut of meat—such as pork roast for Baked Pork Chops with Yams and Apples or a chuck roast for a beef stew—and cut it up into the appropriate size pieces yourself.
If you're using leftover baked and glazed ham for a recipe, trim off the sweet glaze or it may clash with the seasonings.
Sausage
Andouille is an important part of Cajun cuisine. When you want an extra kick, try andouille as a substitution in any dish calling for smoked sausage.
Kielbasa, or Polish sausage, is used. Though this smoked sausage is commonly sold fully cooked, it tastes best when heated through.
Sweet Italian sausage, means that no extra hot peppers have been added.
Seafood and Fish
To peel and de-vein shrimp, start by pulling off the legs. Then, remove the top shell and tail with your fingers. Hold the shrimp with the curve of the back up. Run a small paring knife down the back where the vein is visible. Slice gently, just breaking the skin. Pull out the vein with the tip of the knife. Rinse under cold water.
Be careful not to overcook fish, as it continues to cook after it is removed from the oven.