Cream of tartar whipped with egg whites creates more volume, greater stability, and a glossier appearance.
When heating a whole or spiral-sliced ham an oven bag—the bag helps reduce cooking time and prevents the ham from drying out.
Hand shaped hamburgers often end up with a bulging dome like center that encourages condiments to slide off.
To prevent this from happening press a divot in the center of each patty before cooking. The burgers will remian flat when cooking.
Wrap the chicken breasts in a foil pack to insulate the white meat to keep it moist and tender. To make the foil pack, place the chicken on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges.
Cut from the shoulder, ground chuck ranges from 15 to 20 percent fat.
Cut from the midsection of the animal near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent.
Lean and tough, ground round comes from the rear upper leg and rump of the cow. The fat content ranges from 10 to 20 percent.
Any cut or combination of cuts can be labeled “ground beef” and may have as much as 30 percent fat.
Freeze leftover hamburger and hot dog buns and then a box grater to grate the bread into fine crumbs.
If you don’t have for aluminum foil, plastic wrap, and parchment paper store them upright in the slots of a six-pack bottle container. It fits nicely underneath the sink.