When adding seasoning to meats, try some before cooking the whole thing. You may have to use caution when you season foods such as meatballs, meatloaf or hamburgers. Never cook all of your meat immediately after it has been seasoned. Just make a small piece and try it. You can then cook the entire piece, or change the seasoning as needed. It is alright to use it on other foods besides meats. It can spice up snack foods such as roasted pumpkin seeds, or provide a little zing to your breakfast menu when used on your morning eggs. You’ll even surprise yourself with just how delicious your food tastes.
When you want to cook a roast, but you don’t have much time, consider cooking a bone-in roast. This way, it will allow the meat to cook faster because the bone will help carry heat to the center of your roaster. When the joint is cooked, carefully cut the meat from the bones and serve. Bone-in roasts will cook most rapidly, something to keep in mind when you need to watch the clock. Cooking the roast with the bone still in it will help the inside of the roast cook faster. When the roast is done, just cut it off the bone before serving.
Keep your turkey leftovers after Thanksgiving. Instead, cut them up and put them in an airtight package and place it in your freezer. This will keep the meat fresh for a couple of weeks. When you are ready to use it, you can make sandwiches or have it in a salad.
If a particular wine’s flavor is unknown to you, then you shouldn’t use it as an ingredient in your food. The taste of the wine will be reflected in your meal. It is possible to find wines that are meant to be used in cooking.
Check out some hardy greens that are best during winter. Once the ground has frosted once, winter vegetables, including collards, broccoli rabe, and kale, become much sweeter. The brighter green these vegetables are, the better. When they start to go bad, they will turn yellow or become limp. Be careful as you wash these. They can hold a lot of bacteria. Fill a bowl with cool water, and then dunk the greens in the water. Shake them off, and then cleanse with running water until it runs clear.
You should think big when preparing chicken stock. Make a giant pot and store what you don’t use in your freezer. That tasty chicken stock is very versatile and can be perfect for your next stew, casserole or soup. Allow your stock to cool, then put portions in heavy-duty Ziploc bags made for freezing.