The
reason we don’t eat at home is we don’t know how to cook. Homecooking is a lost art, with an unfair
stigma, mainly because it doesn’t produce money but it can quickly turn your
life around. It drastically reduces
packaging and the pollution that creates, it vitalizes and heals your body, nurtures your loved ones, conserves money
and enables you gain control of the security of your food in these uncertain
times.
Steaks, chops, boneless chicken
pieces and bacon are easy to
cook in a frying pan. Turn the burner on
high to get your frying pan hot before adding your meat. Meat closest to a bone will always take
longest to cook, so put it in the center on the pan. Make a cut into the fat on steak and chops to
keep the meat from curling. Continue on
high for a few minutes until you hear the fat spatter. Then turn temperature down to medium for a
few minutes. When you see blood on the
top of the meat, turn it over for a few more minutes. Sprinkle with parsley or savory and salt and
pepper to taste.
You
will know when meat is done when you press it with the bottom of a fork and the
juices come out clear. Roasted birds are
done when the cooked leg pulls away from the body and the juices run clear. The
meat of cooked hamburger, pork or chicken should not be pink, not even at the
bone.
Hamburgers are made by forming plain ground beef into
patties. They are cooked in a frying pan
the same way. Burgers are only ready to
flip when the bottom is firm enough to turn over without loosing the shape of
the burger. Remember, once the meat has
cooked, use a clean flipper
or fork other than the one you used for the raw meat.
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