We use cookies to enhance your visit to our site and to bring you advertisements that might interest you. Read our Privacy and Cookies policy to find out more. Accept

Meat, especially chicken, can be cut with a special scissors. Buy a special scissors for the meat and you're much faster !!

0 0






Cook the meat at not higher than 50 degrees. The moisture stays in the meat and it is much more tender.

0 0






When baking or stir-fried meat oil in the pan sprinkle a little salt on it, and it will be much less splashing.

0 0






To roast and other meat to keep nice and tender you the best very slow cooking (90 degrees) until it has been a core temperature of 72 degrees.

0 0






Meat (braised for) is nice and tender and the sauce nicely browned and slightly bound if, after roasting and quenching a slice of gingerbread into small pieces through the gravy and cooking it for an hour or two The cake dissolves completely and give the gravy a few fuller flavor.

0 0






I forget sometimes to get the meat out of the freezer in time. I do the following: Frozen meat packing well in several sandwich bags with solid knots. One liter size or mixing bowl filled with warm / hot water, the meat lay there a moment in. Good to keep an eye (too long to leave does not seem hygienic ..) and thaws in the shortest time is the meat, without fading!

0 0