Steaming is a quick and easy way to prepare seafood and vegetables.
Do you steer clear of cheaper cuts of meat because you are worried they will be tough and dry? As food gets more expensive, it’s worth going back to old, more creative ways of turning less popular cuts into delicious dishes.
Whether a meal is fried or roasted, grilled or braised, these helpful hints can make your kitchen experience easier, less time consuming and not as taxing on your wallet.
Braising is a good way to turn less expensive cuts of meat into an appetizing meal.
1 First, brown the meat on all sides. Whether braising or stewing, searing meat quickly over a high heat before cooking helps to lock in moisture and flavor.
2 Next, add a little simmering liquid such as wine or stock. Use about 1 tablespoon (15 ml) liquid at a time and scrape up the brown bits on the bottom of the pan. Keeping the amount of liquid to a minimum helps to retain the meat’s flavor. Cover tightly.
• If you want a thick stew, dredge the meat in flour before browning it.
• Before frying or grilling round steak, marinate it for a few hours to add flavor and tenderize the meat, then cut across the grain when serving.
• Bring out the tenderness in ribs by parboiling the meat before grilling.
Fish can be expensive, but a creamy fish soup with plenty of hearty potato chunks is a good way to make it go further.
1 Cut two stips of streaky bacon into 1/4 inch (5 mm) cubes and sauté in a large saucepan until the fat is rendered (3–4 minutes).
2 Add half a large onion, chopped, and cook over a medium heat until it is translucent. Add 21/2 tablespoons (37 ml) all-purpose flour and stir vigorously until evenly browned but not burned.
3 Slowly whisk in 1 cup (250 ml) fish stock, making sure there are no lumps. Keep stirring until it comes to a boil and add 3 tablespoons (45 ml) white wine.
4 Add 1/2 pound (250 g) potatoes, scrubbed, peeled and diced, and simmer for 15 minutes, or until you can pierce them easily with a knife.
5 Stir in 3/4 cup (175 ml) cream, slightly warmed, and return the chowder to a simmer before stirring in 1/2 pound (250 g) firm white fish fillets, such as cod or halibut. Heat gently for 5 minutes until the fish is cooked; don’t let it boil.
6 Season with salt and pepper and serve with fresh, crusty bread.
• Take meat from the refrigerator at least 30 minutes before cooking, whether roasting or frying.
• Sautéing is basically quick cooking in a small amount of fat. Choose oil with a high smoking point, such as canola or peanut oil.
• To prevent the fish from breaking up during frying, slash the skin at an angle in a few places.
• When deep-frying, keep an eye on the temperature. Excessively hot oil gives rise to dangerous toxins, but if the oil is too cool, more is absorbed by the food. After cooking, let deep-fried food drain on a paper towels.
Tender cuts of meat are better suited to roasting or grilling, which allow them to maintain the maximum amount of flavor.
• For the tastiest roast, always choose meat that is marbled and has a rim of fat. Remove any connective tissue because it becomes tough at high temperatures.
• When turning a roast, avoid poking it too much and losing the juice.
• To seal juices in, brown a roast, add some root vegetables and a little stock and cook in the oven.
• Use the meat stock and juices from the roast as a base for gravy.
• Insert a meat thermometer to determine if the meat is done.
• You can also use a metal skewer. If it feels warm when you pull it out, the meat is still rare; if it’s hot, the meat is well-done.
• Roast on a rack when possible to allow even heat circulation and browning.
• Roast beef or lamb with the fat side up to allow natural basting.
• Large roasts continue cooking for up to 10 minutes after removal from the oven. Let the roast sit for at least 10 minutes before carving to allow the meat to relax and become tender and juicy.
• Add seasoning before grilling but salt afterwards to avoid toughness.
• Always baste a chicken with its own juices. A mixture of olive oil, lemon, pepper and garlic gives it a Mediterranean twist.
• The drier the skin of chicken or duck, the crispier it becomes when cooked, so pat the skin dry and, if possible, leave the chicken or duck loosely covered in a cool place for several hours before cooking.
• You can insert seasoned butter between the skin and the breast meat of chicken. This makes basting unnecessary and the skin still turns out crispy while the meat is tender and juicy.
GOOD TO KNOW 
Healthy cooking
One of the healthiest ways to cook food is by slowly braising it in a Dutch oven on the stove or in a heavy-botttom casserole in the oven. Cheaper cuts of meat not only stay juicy but will retain their nutrients and flavor.
Bonus: You can pop a meal in the oven for a few hours or, better still, leave it in a slow cooker all day and come home to a finished meal. This is particularly convenient after a busy day at work or whenever you know you’ll be home too late to prepare dinner.
