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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Meat Main Dishes |
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Print this Recipe Rather than make floury sauces and gravies, just reduce pan juices to the desired consistency and concentration of flavor. Remove the fat from meat cooking juices; pour the juices into a fat separator (which has a spout coming from the bottom of the container--below the fat line, because fat rises to the liquid surface) or refrigerate the cooking juices, then skim off the congealed fat. Select lean cuts of meat and trim off all visible fat before cooking. Refrigerate, then skim soups and stews. The higher the designated grade of meat, the more fat it contains. "Prime," the highest grade, is the most thoroughly marbled with fat. "Choice" is next, and the leanest is Select. Avoid frying meats, a cooking method that only adds fat to a fatty situation. Use nonstick cookware so less added fat is needed in cooking. Baste meats with their own juices, broth or water rather than margarine. Meat roasted on a rack can’t cook in (and reabsorb) its own fat. Marinades don’t have to be oil based. Use flavored vinegars, herbs and spices. Rib cuts of beef, pork, veal and lamb are fatty; loin cuts are leaner. Beef and veal flank and round cuts are relatively lean; leg and shoulder cuts should be examined for leanness before buying. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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