Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques
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About this ebook
Table of Contents
Introduction
Poultry
Selecting Poultry in the Market.
Selection of Poultry by Weight
How to Roast Poultry
Poultry Stuffing
How Useful Is A Meat Thermometer
Approximate Roasting Times at 325°F
Poultry Giblets
Defrost before cooking, whenever possible
Fried Chicken
Braised Chicken
Stewed Chicken
Dumplings for Chicken
Fish
How to Select the Best Fish
Cooking Fish the Healthy Way
Broiled fish
Tuna Salad with Sour Cream Dressing
Baked Fish Steaks and Fillets
Poached fish
Baked Stuffed fish.
Bread stuffing
Court Bouillon
Pan Fried Fish
Traditional Fish and Chips
Meat
Choosing the Right Meat To Buy
Storing Meat
How to Roast Meat
Rotisserie Roasting
Best Cuts to Roast
How to Cook a Frozen Roast
Approximate Roasting Time at 325°F
Making Brown Gravy
Cuts for Broiling and Pan Broiling
How to Broil
To Broil Frozen Meats
Pan Broil
Approximate Broiling Time for Meats.
Braising Meat
To Pot Roast
Braising Frozen Meat
Simmering and Stewing
Cuts to Stew or to Simmer
Pork Chops And Sauerkraut
Pan Fried Liver
Conclusion
Author Bio
Publisher
Introduction
A number of us who are interested in feeding our families on a limited budget may find ourselves looking for shortcuts, especially when we are buying meat and poultry. We may want to make do with low quality meat products, because that is what we can afford.
There was a time when grandma also faced this same problem, especially when grandfather did not have too much money to put into the family budget purse. That is why she needed to use all her creativity and ingenuity to choose the best meat products to feed a large family.
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Grandma's Tips on Preparing Meat, Fish and Poultry - Dueep J. Singh
Introduction
A number of us who are interested in feeding our families on a limited budget may find ourselves looking for shortcuts, especially when we are buying meat and poultry. We may want to make do with low quality meat products, because that is what we can afford.
There was a time when grandma also faced this same problem, especially when grandfather did not have too much money to put into the family budget purse. That is why she needed to use all her creativity and ingenuity to choose the best meat products to feed a large family.
In olden days, especially in ancient Rome, the choicest pieces of meat – especially that meat, which was offered to the gods as a sacrifice – went into the market in the form of pigeons, veal, sheep and poultry. This is of course apart from that meat which was brought into the city from the farms and sold in the marketplace.
Naturally, it was only the rich who could afford to get the choicest cuts and juiciest portions of this meat. The West is predominantly meat-eating, when compared to the East, where meat is/was eaten very rarely. That is because most of the population in the East could not afford to buy expensive meat, for centuries, and not everyone was a hunter.
So the matrons of Rome used their own ingenuity to take the leftover pieces of meat, mix them with herbs and make creative masterpieces. That is why the standard of food cooked and eaten in ancient Rome and in other cities connected with her by trade, was very high.
The same thing was being followed in ancient China. Every single part of an edible animal was cooked to perfection, and could be eaten safely. This traditional cuisine spread all over Asia, and was adapted to the country. It reached the four corners of Asia down the centuries.
So for millenniums, Grandmothers in their kitchens talked about the best ways to prepare different types of foods and different styles which are best suited to