Ten-Second Tips for the Kitchen | meat
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Marinate

To reduce clean up: Keep extra large zippered plastic bags on hand for the next time you want to marinate almost anything.  Drop your fish or meat, vegetables and your marinade into the bag and ensure the ingredients are coated with the marinade.  When you are ready to cook, simply throw out the bag – no mess and, of course, less time!

Breading/Coating Meat or Poultry

Prevent buildup on hands: Use one hand for the wet part (egg) and the other hand for the dry (flour or breadcrumbs).  Keeping the wet from the dry will eliminate a buildup of batter on your hands and makes cleaning up easier.

You can also put sheet of wax paper or parchment on the plate before putting the flour or breadcrumbs.  Lift the corners of the paper until the meat is covered.

Another option is when you need to coat foods with bread crumbs, batter, or flour, place the coating in a zipper lock freezer bag or any plastic bag and shake.

Help coating stick: After coating chicken, place in the refrigerator for about 45 minutes before you fry it.