Monthly Archives: January 2016
Chicken is quite versatile and can serve as the cornerstone for making tasty and nutritious meals. There are so many things you can do with it. Let’s look at preparation and cooking tips that will have you and those you share meals with super impressed with your dishes.
Chicken Cooking Tips – Preparation Methods
We’ll look at wet and dry seasonings and spices we can use to prepare our poultry. If you are pressed for time you should use dry seasonings since marinades need time to have the flavoring absorb into the chicken. Ingredients I love to use in my marinade include:
• Teriyaki or soy sauce (or half of each for a nice combined flavor)
• Olive oil
• Fresh lemon juice
• Liquid smoke
• Worcestershire sauce
• Minced garlic
• Splash of Jim Beam or your favorite bourbon
If you’re in the mood for using dry seasonings, these are some of my favorites:
• Montreal Chicken seasoning
• Ground black pepper
• Chili powder
• Garlic powder
• Onion powder
• Ground red cayenne pepper
• Tenderizer (helps keep it tender and from drying out during cooking)
A favorite way for many to make chicken is with classic barbeque sauce. Of course you can go to the store and grab your favorite bottle, but if you’re like me, you like to add your own personal touch, even if this means making your own barbeque sauce. I like mine spicy. Here are the basic ingredients, but by no means are you limited to these:
• Chili sauce (or ketchup)
• Brown sugar
• Olive oil
• Liquid smoke
• Worcestershire sauce
• Tomato paste
• Hot sauce (optional)
Of course, there are plenty of more-involved recipes you can try out and experiment with. Let’s move on to the cooking phase.
Chicken Cooking Tips – Cooking Procedures
So using one of the above seasoning methods, or your favorite recipe, your chicken is now ready to cook. The best ways of cooking poultry are by:
Baking is a convenient, non-messy way to cook poultry. Easy clean up as well – just remove and throw away the foil from the pan and you’re all done. Preheat the oven (or the toaster oven) to 375 – 425 degrees, place the chicken in a foil-covered baking pan and place in the oven. For thin pieces, I’ll usually cook them at 375 for around 12 minutes. For thicker pieces the cooking temperature will be 425, between 15 to 20 minutes depending on thickness. The main worry with baking is overcooking, as chicken tends to dry out in the oven if cooked too long. To be safe, cut a small piece to test. Keep in mind the chicken continues to cook after it’s taken out of the oven, so it is okay to take out of the oven if slightly rare.
I’ll sauté my chicken when I’m in the mood for stir-fry. It goes fantastic with red peppers, onions and snow peas. I like to slice the breasts into thin strips, which allows more of the surface area to be smothered in the sautéing juices.
Fried chicken is a classic. Roll or dip the poultry in your favorite breading or batter and toss in the deep fryer. Not much beats the taste of good old fashioned fried chicken. It cooks really quick in the deep fryer – usually five minutes or so. You are guaranteed to have juicy, tender chicken when you fry it because the batter and oil will help seal in the juices. I don’t eat as much fried now as when I was younger because I’m watching my health and waistline, but boy did I always love the taste and aroma of fried chicken.
For many people, especially now that spring is here, and summer is approaching, nothing beats the taste of chicken fresh off the grill. Follow these steps when grilling:
• Get the grill nice and hot
• Put the chicken on the grill on has the flames nice and high
• Cook for 1-2 minutes, then flip and cook 1-2 minutes on high flames
• Reduce the flames to medium, then continue to cook, flipping every 2-3 minutes
• After 10 minutes total cooking time (a little longer for thick pieces), chicken should be done
This sears the chicken on the outside, giving it a bit of a crunchy or crispy texture, while keeping it moist and tender on the inside. When grilling barbeque chicken, be sure to have spare sauce to rub on it at the end of cooking as some will have burnt or fallen off.
We hope you enjoyed these tips for cooking chicken, and that they help you prepare entrees that the whole family will love.
A number of people enjoy preparing and eating the best of easily created Dutch oven cooking tips that can be incorporated into modern but equally tasteful preparations of traditional dishes. While the older, more reliable cooking methods gave great tasting recipes, they are no doubt time-consuming; however, the ones listed here for you are those based on these time-honored techniques but with a touch of simplified basic cooking tips anyone could benefit from, even beginners!
1. Always take a timely look into to check for the tenderness of the food item you are cooking in the oven; experts it is better to be safe than sorry in lifting the lid to judge the amount of cooking scope required, if any than end up with a charred meal. Even though the frequent lifting of the lid allows essential heat to escape, use your discretion to judge if checking in is required
2. Typically, if steam is escaping too fast from the lid, it means you need to reduce the heat as this is a phenomenon that is a consequence of high heat only; either move the dish from the heat source or regulate the temperature for good Dutch cooking tips to be effective.
3. Another smart way to ensure even cooking and right temperature being set for the cooking is to rotate the casserole every 15 minutes so there is even browning and mold spots are minimized besides undercooking avoided too!
4. Experts on Dutch oven cooking tips never fail to advice turning the pot to around 90 degrees whenever one rotates it to ensure all sides get even heat exposure.
5. Besides the above, since most Dutch oven cooking involves using a pot, you could remember to keep an eye out for the cast number (wherever it appears on the lid) so you know which direction you have already turned the pot in, to avoid confusion over again rotating it that way. Do remember to wear gloves for best hand protection while handling these hot pots placed in ovens.
6. Learn to use the briquettes right as the method for adding, removing or moving them is time-consuming but useful to know for quality and smart Dutch cooking that gives tasteful results.
7. Learn the right way of stacking pots to save time and space as this is a knowledgeable way to apply your love for cooking right and cooking smart when using traditional but easy Dutch oven cooking tips, beginning with one pot and then moving on to combining multi-pot cooking.
Besides the above mentioned tips, you can search for other tips online or by consulting old timers who can clue you in on the conventional cooking style of using a Dutch oven or through reading books on this topic. Meeting people who share this interest is another way to adding to your knowledge of this specialized cooking technique.
A good many people will love to get their hands on a good recipe for a deer meat dish. For most, this is not the first time they will be trying their hand at cooking deer meat and for a few it will be and these people will be more than grateful to get a few good venison cooking tips.
Irrespective of you being a seasoned cook or a newbie the following tips will be very useful to you:
The first thing to remember is to never over-cook the meat. , the more you cook red deer meat the more it will dry. Once the meat has dried there are few and very difficult ways to moisten it again, and even the gurus have known to have given up.
Set the internal temperature to not more than one hundred and forty degrees because this is the temperature the meat begins to dry. In order to accurately determine the degree of preparedness of the meat it is advisable to use a meat thermometer.
Allow the meat to soak in the juices when you remove it from the fire. Keep it covered for at least fifteen minutes and serve it hot. If you want you could fry or brown the meat fast over a fire. However, prevent it from getting over cooked. Whatever you do, you still have to allow it to rest before serving it.
Some of you will just love to broil or grill the venison meat, if you do decide to broil or grill the meat stop cooking when it is rare or medium done.
Many people will definitely consider marinating the venison meat in a favorite sauce. This does keep the meat very tender and ads to the taste as well. Most of the time adding moisture to the meat while grilling is not necessary. However, try spreading a small quantity of butter or grease over the meat before cooking. If you have broiled or grilled the meat remember to let it soak in the juices for at lease 10 minutes before serving it.
Stews and pot roasts are more ways to prepare venison meat. These are slow cooking ways and the cooking is done over low temperatures. Both the techniques require crock pots that make the entire cooking process of cooking venison meat very simple.
When cooking venison meat it is a good practice to use a pair of tongs to turn or pick the meat. This is a way of piercing the meat and allowing a bit of the juice and flavoring to penetrate the meat.
There is a lot to be learnt about venison meat cooking and there are a lot of tips at many portals that offer information for free. Try reading some books as well about venison cooking before starting out to prepare your own venison dish. In no time at all you will have mastered all the tricks of venison cooking.
There are some basic cooking tips that anyone can learn to use in the kitchen. With today’s busy lifestyles, knowing and using some basic cooking tips can save you time and reduce stress in the kitchen.
The following is just a small handful of the many basic cooking tips that you can incorporate into your everyday life to save time and money.
There cooking tips are used by the best chefs around the world to maintain order and harmony in their kitchens. Here are the top ten most common cooking tips that the at home chef and can start using today.
1. Use a small note pad or a white board on your refrigerator to record items you need to get on your next trip to the store.
2. Prepare all your ingredients before beginning to cook. This includes all chopping, mixing and measuring as part of the preparations.
3. Start cooking the dishes from the longest to the shortest. You can do prep of other items in between so everything is ready at the same time.
4. Keep several kitchen timers in your kitchen and set one for each dish. This allows you to concentrate on the task at hand rather than mentally timing each dish.
5. To keep your mixing bowls from sliding around while you are stirring or whisking, place it on a damp kitchen towel.
6. Keep a supply of disposable vinyl gloves handy to keep your hands from becoming stained by certain foods or irritated by hot peppers or onions.
7. Cooking spray can keep foods from staining your plastic utensils or storage containers. Spray them before adding food or using the utensil.
8. Place a toothpick between the pot and the lid to prevent a pot from boiling over. This technique also works with covered casserole dishes.
9. Keep pasta, custards, and milk from boiling over by coating the inside of the pot lid with vegetable oil.
10. When using a double boiler, place a few marbles or a clean jar lid in the bottom pan. If the water gets low, these objects will rattle, warning you of the problem.
Here are a few tips on handling food:
Run bacon under cold water before frying to reduce shrinkage
Add a tablespoon of bicarbonate of soda I while soaking beans to reduce gas attacks
Adding salt or vinegar when boiling eggs will keep the egg in the shell if it cracks.
Boil corn for three minutes directly into boiling water, without salt to maintain the taste level.
Freeze cheese for 25 minutes to make grating easier.
Soak wilted veggies in 2 cups water, 1 tablespoon vinegar to help bring them back to life.
Many of the best chefs cooking tips have to do with minimizing work, especially clean up and cooking foods correctly. These master chef cooking tips will help streamline and speed up the cooking process and make you a better cook.