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    Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques
    Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques
    Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques
    Ebook88 pages28 minutes

    Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques

    By Dueep J. Singh

    ()

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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.

    LanguageEnglish
    PublisherMendon Cottage Books
    Release dateJan 18, 2015
    ISBN9781311683069
    Grandma's Tips on Preparing Meat, Fish and Poultry: With traditional and economical cooking techniques

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      Book preview

      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

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