| The correct way of preparing meat and poultry is | | | | about a half dozen half inch deep incisions here and |
| often overlooked due to common misconceptions and | | | | there into the fat. Into each incision, insert small slivers |
| sometimes, lack of knowledge. Here are some tips | | | | of garlic and, if you wish, a small pinch of rosemary or |
| you can adopt while preparing meat and poultry, try it | | | | thyme. |
| and you will be amazed by the results: | | | | 5) A marinade helps tenderize tough meats and also |
| 1) To form meatballs or hamburger patties quickly, | | | | adds flavor. Here is one recipe that works for beef, |
| shape the meat or meat mixture into a log and slice | | | | lamb, pork or venison. In a glass bowl, mix 1 cup |
| into sections. Roll the slices into balls or shape into | | | | vegetable oil with half cup dry red wine. Add 1 onion, |
| patties. | | | | minced; salt; pepper; and thyme or rosemary to taste. |
| 2) Beef, lamb, or pork is easier to cut into thin slices for | | | | Add meat and roll it over the marinade. Cover and |
| stir-fried dishes if the meat is partially frozen. | | | | refrigerate overnight. |
| 3) Slash the edges of fat on steaks and chops at | | | | 6) Before opening a canned ham, run hot tap water |
| 1-inch intervals to keep the meat from curling while its | | | | over the can for a few minutes. The gelatin around the |
| cooking. | | | | ham will melt enough so that the ham will slide right out. |
| 4) When preparing a leg of lamb for roasting, make | | | | |