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Content tagged with “Meat, Fish & Seafood”

Deveining Shrimp
The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of...
Forming Burger Patties
Combine any seasonings with your ground meat, making sure not to overwork the mixture. When shaping into patties, make...
Cleaning & Debearding Mussels
Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open...
Shucking Oysters
Scrub them well. Place an oyster, rounded side down, on the work surface. Grip the oyster with a towel to protect your...
Thawing Frozen Shrimp
Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered...
How to Truss a Roast
Trussing the roast into a more uniform shape helps to ensure even cooking. Measure 5 lengths of cotton kitchen string...
Shopping for Fish
Ask the fishmonger if you can smell the fish before you buy it. Fish and shellfish should smell like blue ocean at high...
Skinning Fish Fillets
Skinning Fish Fillets: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the...
Defrosting Frozen Lobster Tails or Crab Legs
Let thaw in the refrigerator overnight.
Shopping for Meat
1. Make sure that packaged meat isn’t past its “sell-by” date and that there’s not much moisture in the packaging. 2....
Thinly Slicing Meat
It is easiest to cut meat into thin slices if it is partially frozen. If you have time, freeze it for 20 minutes before...
Roasting Meat
1. Very cold meat won’t roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen...
Poaching Chicken Breasts
Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring...
Buying Trout
You can buy trout with the bones and heads removed (easier than cleaning them yourself); an appropriate portion size...
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