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Wednesday, January 17, 2018

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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. Spreading sauces that come out of packets 
•  When cooking items such as those made from Kahiki in which you must thaw a packet of sauce that is included in the box, pour it into a bowl then pour in your pieces of cooked meat then stir the meat and sauce together.  
•  This is more effective than merely pouring the sauce onto the dish while it's in a pan.   

•  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 or below or the culinary enhancers below that put the cherry on top of your eating/cooking pleasure. 
•  Impress everyone with your newly acquired talent.   
•  Do it now.  

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