Helpful Cooking Tips for Meats

While browning small pieces of meat, do not allow them to touch. This will retain the meat juices.

When coating meat or chicken with flour or breading mix for frying, chill the meat for an hour or two. The coating will adhere better.

Sprinkle a frying pan with salt before adding meat to prevent fat from splattering.

Never prick meats when cooking. Pricking allows juices to escape.

Oven-cook meats uncovered for maximum juice retention, or cook covered for rich gravy.

Always let roasted meats rest for 15 to 20 minutes for easier carving.

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