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My tip is about cooking on top of the stove. Our oven went out and isn't repaired yet. I talked to my mother-in-law, she kind of laughed and said that I've discovered "Country Cooking."
I used this method to make a beef stew that we started eating the same day, and ate for several days.
I also used this method to cook a raw turkey breast that we got on sale, then split up the turkey into portions, using a couple of cups of it in a stove top casserole (3 quart stockpot) where I added about 3 to 4 cups of the turkey broth, about two handfuls of noodles, and once it got to boiling. I added about a cup of turkey broth that I mixed with about a half cup of regular flour, let it cook for about a minute, then turned it down to simmer. I poured this "turkey gravy" over cooked, smashed potatoes, and froze the rest of the turkey and turkey broth for later use.
I also used this method to cook an 88 cent per pound pork shoulder roast (about eight pounds), and will use the pork shoulder roast to make pulled pork, for sandwiches, and use the broth (with flour added to thicken, see above), to make a gravy to pour over homemade buttermilk biscuits.
Just for fun, I have tried making my own buttermilk biscuits without any measuring cups at all. So far, they are very tender, and very "relaxed." They don't stand up at all, but spread in our toaster/oven, and they are still delicious.
Source: I got the idea to use vinegar with regular milk from a Betty Crocker "New Cookbook Everything You Need To Know," Published 1996 by General Foods, and MacMillan Publishers.
By Carol L. from South Bend, IN
Tenderizing meat, either manually or with a solution, makes for a tasty dish. This guide is about how to tenderize meats.
Tough cuts of meat are best cooked with moisture, like stewing or using a slow cooker. The moisture will soften tough cuts of meat and make them more appetizing. Tender cuts of meat should be cooked with dry heat, like pan frying, barbecuing, or oven roasting.