Cooking MeatMeat is a big expense in most food budgets, so follow these tips to get the most from your meat.

If you need to slice meat very thin, as for a stir-fry dish, place the meat in the freezer until it is partially frozen. This will allow you to easily slice the meat as thin as you would like, and will ensure quick, and even cooking.

Cuts of meat that still have the bone in will cook more quickly than cuts where the bones have been removed. Cuts of meat that still have the bone also tend to be more juicy and flavorful than cuts that have had the bones removed.

If you want boneless, skinless chicken breasts, try roasting the breasts with the skin on and bone in, then removing the skin and bone before serving. You will have a much more juicy and flavorful piece of meat.

When you are using ground meat to make hamburgers, add ½ cup of water per pound of meat. This will help keep burgers juicy while you are cooking them.

When using ground meat to make meat loaf, try adding ½ cup of milk instead for richer flavor and tenderness. Avoid over working ground meat; this leads to toughness. Mix as little as needed.

Always allow your meat to rest before serving. If you cut into meat as soon as it comes from the oven, all of the juices will flow out of the meat, leaving you with a puddle of flavor on your plate instead of in your mouth where you want it. Let most meats rest for at least 10 to 15 minutes before serving or carving, or according to recipe directions.



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