Tips in marinating Meats, Poultry or Fish
1. Use glass or ceramic containers because marinades usually contain an acidic substance that can react with metal wares.
2. Make sure the food is completely covered with the marinade. If not, turn the food every so often.
3. Keep the food being marinated in the refrigerator to prevent bacterial growth.
4. When marinating large cuts of meat, you can prick the meat so that the marinade can seep in.
5. Do not throw away excess marinade – use it to brush over barbecues for added flavor and to keep the food moist. It can also be cooked then served as accompanying sauce.
6. For easy marinating, put the food and marinade in a thick plastic bag with a zip lock. It will take up less space in the refrigerator and can easily be discarded afterwards.
1. Make sure the oil is hot before dropping in any food to be fried.
2. For deep-frying, only half-fill the pan to prevent overflowing when the food is dropped in.
3. Have a colander or plate lined with paper towels ready on the side. Fried foods are better drained to remove excess oil and to keep them crisp longer.
4. Before storing oil that can still be re-used, strain it to remove leftover bits of food and other impurities. But try to re0use only once.
5. Do not fry too much food at one time. This will only lower the cooking temperature and prolong cooking time.
1. If you want to lower the fat in your diet, prepare your meals using methods of cooking that require little or no oil. You can grill/broil, steam, bake, boil, poach, or roast.
2. For added fiber, vitamins and minerals include vegetables with your meal. They can either be served separately as salads or stir fried dishes. And if you are in a hurry, toss them with the main dish and cook them together.
3. To prevent iodine deficiency – always use iodized salt for table-top seasoning, cooking and baking.
4. Lycopene is found in heat-processed tomato products. If taken regularly, lycopene is believed to reduce the formation of bad cholesterol and the risk of heart attack.