Cooking

BACON

Bacon is cured and smoked pork. In the U.S. pork bellies are used, Canadian bacon is made from the rib eye of boneless pork loin, and most European countries use the ham (thigh) or shoulder to make bacon.

Regular sliced bacon is .062 inches thick (1/16 inch) 16 – 20 slices per pound. Thin sliced bacon is .031 inches thick (1/32 inch) 28 – 35 slices per pound, and thick sliced bacon is .111 inches thick (1/8 inch) 12 – 14 slices per pound.

An opened package of bacon keeps for about 1 week. Unopened vacuum sealed packages of bacon will keep in the freezer for about a month before the fat begins to oxidize and turn rancid.

Blanch heavily salted bacon in boiling water for a minute before using in recipes to reduce the amount of salt in the bacon.

CHICKEN

After stewing a chicken for diced meat for casseroles, etc, let cool in broth before cutting into chunks. It will have twice the flavor.

For a brown crust on roasted chicken – rub mayonnaise generously over the skin before cooking.

To slice meat into thin strips, as for stroganoff or Chinese dishes – partially freeze and it will slice easily.

HAM

Save the juices from your spiced fruits and other canned fruits use them to pour over ham slices while baking.

HAMBURGERS

For a juicier hamburger add cold water to the beef before grilling (1/2 to 1 pound of meat).

MEATBALLS

To freeze meatballs, place them on a cookie sheet until frozen. Place in plastic bags and they will stay separated so that you may remove as many as you want.

RECIPE: EASY CHICKEN DISH

In a hurry – place one cut-up fryer in an oblong baking pan. Combine 1 can cream of mushroom soup, 1 cup sour cream, and 3 tablespoons dry onion soup mix, Spread over chicken and bake at 350 degrees, covered, for about 2 hours.

ROASTS

A roast with the bone in will cook faster then a boneless roast; the bone carries the heat to the inside of the roast quicker.

Never cook a roast cold; let stand for at least an hour at room temperature. Brush with oil before and during roasting as the oil will seal in the juices

VEGETABLES

To keep cauliflower white while cooking – add a little milk to the water.

When boiling corn add sugar to the water instead of Salt. Salt will toughen the corn.

To ripen tomatoes – put them in a brown paper bag in a dark pantry and the will ripen over night.

Do not use soda to keep vegetables green. It destroys vitamin C.

To keep celery crisp- stand it up in a pitcher of cold, salted water and refrigerate.

GLOSSARY OF COOKING TERMS

www.cookingglossary.net

For more tips and free recipes, check out these useful sites:
www.epicurious.com
www.allrecipes.com
www.ichef.com