Cooking Tips
1.) To eliminate about half the fat contents you eat, trim away any fat and skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking but the meat is more moist and tender when cooked with the fat and skin on.

2.) Brush meat with a little olive oil before cooking.

3.) An opened package of bacon keeps for about 1 week. Unopened vacuum sealed packages of bacon will keep in the freezer for about a month before the fat begins to oxidize and turn rancid.

4.) Beef steaks and other cuts will keep 5 days at 35-38 degrees-F, Frozen quickly at 0 degrees-F in airtight packages, beef cuts will keep up to 6 months. This does NOT apply to ground beef.
Ground beef should be used within 2 days of purchase. Frozen at 0 degrees F, ground beef will last up to 3 months.

5.)To improve the flavor of poultry, rub the fowl inside and out with salt before roasting.

6.) Potatoes exposed to bright light develop green patches. This green skin contains the toxin 'solanine' which can cause cramps, headache, diarrhea, and fever. The solution is simple. Don't eat the green skin - simply remove it - the solanine is only present in the green skin and any discoloration underneath it - the rest of the potato is completely safe to eat.
How to Make a Faster Baked Potato
Split a medium-sized baked potato lengthwise in half and brush cut sides with olive oil. Bake, flat sides down, on well-greased baking sheet in 375-F oven for 25 to 35 minutes or until tender and crusty on bottoms.

7.) Chicken
A Broiler Fryer is 7 to 9 weeks old, 2 to 3 1/2 pounds
A Roaster is 3 to 7 months old, 3 to 6 pounds
Stewing chicken is 10-18 months old, 3 to 6 pounds
A Capon: 4 to 5 months old, 4 to 8 pounds
Rock Cornish game hen: 4 to 6 weeks old, 1 to 2 pounds

8.) Chocolate  1 oz square baking chocolate = 4 tablespoon baking cocoa.
Rack of Lamb Photo