Sunday, May 6, 2018

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Special note: Discover how to persuade me to send you my cookbook for free at the bottom of this page.
 
1. Handling fruit 
• Many fruits are sprayed with pesticides and contain dirt.  
• Before eating fruits not enclosed in a peel, rinse them off. 
  
2. Cooking vegetables 
• Boil certain vegetables such as carrots, zucchini and squash to soften them before frying them.  
• Use just enough oil to cover the bottom of the skillet. 

3. Cooking meat  
• If you choose to fry meats, cook them in grease or vegetable oil on both sides with enough oil to cover half of the meat.  
• Reduce cooking time by having your oil hot before putting meat into the skillet.  
• Generally fry chicken for 9 minutes on each side then simmer it for two minutes on each side with a lid covering the skillet to soften the meat; however, you should first cook all pieces for 11-12 minutes on each side if not enough of their redness disappears by the time the 9th minute arrives.   
• Prior to cooking, pork chops and steak should be covered in store-bought marinade.  
• To tenderize steak, beat each side with a cooking mallet - do this step before doing a marinade.  
• Broil steak, pork chops and fish on each side to save time, enhance taste and protect your health - eight minutes total for pork chops, 18 - 20 minutes total for steak.  
• Use coating for chicken and fish for better taste. 

4. Preparing meat to freeze  
• It helps to measure the amount of foods such as ground beef you're putting in a plastic freezer bag before freezing it.  
• If your package of beef weighs five pounds, split it in half and put each half into separate bags with 2.5 lbs written on both of them. 

5. Thawing out meat 
• Meat that has bone in it generally takes longer to thaw.  
• Chicken and steak are perfect examples of this with beef being an exception even though it has no bone.  
• If you must keep these meats on the kitchen counter or sink instead of the refrigerator for a few hours, soak them in cold water after the first hour or so. 

6. Dicing and chopping onions and other items 
• If you must cut something such as an onion into small pieces, first cut it into big slices then mash those slices with a large, sharp knife, working your way all around your pile with the blade tip down. 

7. Making it easier to slice through tomatoes
• For better cutting, put small prick into your tomato with tip of a sharp knife before slicing.
• For faster cutting, use back half of knife blade for tomatoes and other small fruits/vegetables. 

8. Rinsing off onions before cutting them
• Rinsing off an onion with cold water before slicing or dicing it to reduce the pungent effect on your eyes is an alternative to wearing goggles while handling this task.

• You didn't really think you were done, did you?  
• Now that you've come this far, top it off with my e-book or CD located to the right plus the culinary enhancers located throughout this page that put the cherry on top of your eating/cooking pleasure. 
• Impress everyone with your fine cookware and newly acquired talent.   
Do it now.  

Want to get my cooking e-book for free? Make it happen by telling me what you like or dislike about my product policies and blog content as well as any changes you may want to see in an email to: toddhicks865@gmail.com with "Your food blog" on subject line. This offer may not be permanent.

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