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

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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