Tasty Cuisine: November 2008

Easily prepare a delicious meat

The meat, when done well, are always very appreciated, regardless of the type and form of preparation.

And when stuffed become even more attractive and tasty, and sophisticated for any party or occasion.

The filling can make any meat dish a simple elegant and refined.

Try this delicious recipe for preparing meat and packed Lizard like family and friends.

Ingredients:
1k of lizard (or other meat of preference)
half cup of red wine
2 tablets of broth
400 grams of salami 3 tablespoons (soup) of oil

Method of Preparation:
First open the flesh, to look like a great steak. Then heat the wine and it dissolves the slabs of meat broth. Then pour this liquid over the meat of wine with broth, rubbing on both sides of the meat.

Filled with salami, or other filling of preference, and wrap and tie the ends of the meat with string. In a saucepan heat the oil and place the meat leaving gild from all sides. Then put a cup of water and let it boil. When you begin to boil to enter the pressure cooker, cover and let cook for about an hour, always checking if there is a need for more water.

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Carving Turkey, Step by Step

Category: Step by Step, Turkey

By:
Noel Christmas

Take the mystery out of carving that bird.

Carving a turkey can make even the most accomplished home cooks nervous.

1. First of all, don't get bogged down by trying to carve tableside. Though a common tradition in many families, it's perfectly fine to carve the turkey in the kitchen and bring the arranged platter to the table. This especially holds true if you're a novice at carving.

The Tools

Use a carving knife or a chef's knife. The longer the knife, the better it will work, as a long, smooth slicing motion will make for better slices.
We used a long carving knife with oval indentations along the blade to reduce friction.
Be sure to let the turkey rest for at least 25 minutes before slicing: this helps the juices redistribute through the meat, making for a better-tasting turkey. (It also makes it easier to carve.)

2. Remove the drumsticks and thighs. Start by pulling a drumstick away from the bird and using the knife to disconnect the thigh bone from the body. Set it aside to carve later, and remove the second drumstick.

3. Remove the wings in the same fashion to fully expose the breast for carving. The wings on modern, commercial birds contain very little meat, so they're often used mainly for presentation on the platter.

4. To carve the bird, make sure it's lying on its back, breast-side up. Begin with a long horizontal cut at the base of the breast. You might be able to feel where the breast meat ends and the bone begins--cut as close to that area as you can.

5. Begin slicing the breast from the top down, working at a slight angle to cut away from the carcass. The horizontal cut at the bottom provides a convenient stopping point, making it easy to finish each cut. Transfer slices to a warmed serving platter.

6. To carve a drumstick, hold one end and slice off one side. Lay it flat on the cutting board and continue carving. Slice each side, turning the drumstick a quarter turn until you've removed all the meat.