Meat and fish need to be handled with care. They don’t keep for long. There’s no gainsaying the fact that dining on stale and fetid non-vegetarian stuff will leave you with your tummy devastated.
Much care is called for while preserving fish and meat. A few timely tips:
- Avoid pushing fresh fish into the fridge. Rub in some salt, turmeric and vinegar before freezing it. This will help retain its freshness.
- Less of red chilli powder and more of pepper makes for tastier a fish fry.
- Add salt to meat only after it is half done. Add only half of what is required. The rest is to be added only after the dish is done.
- Meat kept for a while in the freezer is easier to chop.
- For a golden brown tinge to fried chicken, roll the pieces in milk powder instead of maida and deep fry.
- To get the stench off fish, mix in salt and lemon extract, keep it aside for 20 minutes.
- A pinch of salt to the oil while frying meat will prevent the oil from spluttering.
- Avoid washing fish and meat to a gleaming standard. They lose their natural taste to excess washing.
- Coat chicken with masalas and preserve in the fridge for a better taste while being cooked.
