Three ways to give the flavor of marinating at the last minute [More] Last Minute “Marinating”
Tips and resources for storing and cooking meat on a boat -- or using canned meat if you don't have refrigeration.
Meat wrappers can make for really stinky trash, particularly in a hot climate. Here’s a simple way to avoid that! [More] Meat Wrappers in the Trash
Ugggh . . . freezer burn. How to prevent it and what you can do with meat or veggies that have it. [More] Freezer Burn?
Wonder if your burger is done? Or your steak? How about that loaf of bread? Never guess again — and never overcook things “just to be safe.” [More] Instant Read Thermometer Temperatures
A vacuum sealer is a luxury, no doubt about it. But if you’re thinking of getting one, here are some things to look at. [More] Vacuum Sealers
Cruising Mexico? Don’t miss this great bagged meat that does NOT require refrigeration until its opened. And since it’s already cooked, it’s perfect for a quick meal on a hot day. [More] Chata Chilorio
Vacuum-sealed meat is ideal on a boat. Less chance of food poisoning, less trash and even the possibility of having fresh meat with just a cooler! [More] Vacuum Sealed Meat
Boneless, skinless chicken breasts take up less space in the refrigerator. If you can’t buy them, it’s easy to bone your own with this step by step video. [More] Boning and Skinning a Chicken Breast (Video)
Don’t want to add fat to meats and vegetables when you’re sauteing or browning them? Here’s an easy way to do it! [More] No-Added-Fat Sauteing and Browning
Got tough meat? You can tenderize it, although it may mean a slight change in the menu — no matter how hard you try, you can’t take a tough cut and turn it into filet mignon. [More] Tenderizing Beef