These are just a few of the cooking tips I’ve learned over the years. Some are from my mom, some are from my husband, and some are from watching cooking shows on TV (especially Good Eats with Alton Brown – we love that show!). I hope you find these helpful in your kitchen!

1. Marinate lean cuts of meat (such as chicken breasts, pork tenderloin, etc.) in a light vinaigrette dressing. Place the meat in a large zip top bag with the vinaigrette, set in baking dish (in case it drips), and place in refrigerator. The plastic bag allows you to squeeze the meat piece closer together, meaning you can use less marinade and still have it cover all of the meat. When it’s time to cook, dump meat and marinade all into your skillet or baking dish. This method is not only quick and easy but also avoids the need for adding fats to your pan. You get the fats you need for cooking at the same time you get your added flavors!

2. If you’re firing up the grill, you want your meat to be ready before you even start your coals. Remove meat from refrigerator about 20-30 minutes before it will hit the grill. Allowing the temperature of the meat to rise naturally at room temperature will allow it to cook more evenly in the grill. Also, be sure to season the meat at least 15 minutes before grilling. This allows the seasonings to dissolve and better flavor the meat, and it avoids scattering seasonings all over your grill.

3. When cooking ground meat, use a potato masher. I know it was meant for mashing potatoes, but it is by far the best tool I’ve found to break up ground meat! The potato masher will break up several pieces at a time, and your final result will be smaller, more uniform bits of ground meat. The trick is to use the rounded edges of the masher – don’t just smash the meat with the full face of the potato masher because that will squeeze out all of the juices. Break it up using the edges, and you will be hitting 3 or 4 chunks of meat at a time, breaking them into smaller and smaller pieces every time.

4. When cooking large pieces of meat (such as roasts, whole turkeys, whole chickens, etc.), remove the meat from the oven when it is about 5 degrees short of the target temperature, and allow the meat to rest for 5-10 minutes before carving. The temperature of the meat will continue to rise 5 to 10 degrees after it is removed from the heat. Allowing it to reach the final temperature away from the heat will give you perfectly cooked meat without drying it out inside the oven.

5. Don’t touch it while cooking. Home cooks often check meat to see if it’s done way too early and way to often. I was horrible about this for years! I had given up on ever cooking fish again until I learned the secret is to leave it alone. A fish fillet needs about 4 minutes per side. Cook it 4 minutes on one side without moving it, then flip it and cook for 4 more minutes. Remove from heat and let it rest about 5 minutes before serving. It will be done, and it won’t fall apart! Watch me cook Garlic Butter Salmon Fillets (not the healthiest method, but it is EASY and tasty!):

Share these tips:

by