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With access to quality kosher food online through Kosher Kase, anyone can make a delicious home-cooked meal. Our kosher food products and cuts of fresh meat suit both novice and experienced chefs. To help you get the most out of your Kosher Kase purchase, the chefs in our kitchen have come up with a few tips. Whether you’re preparing kosher lamb chops and whole bone-in duck for Passover or grilling ready-to-cook hot dogs and sausages for a backyard barbecue, we’ll help you make the most of your hormone-free Kosher Kase meats and turn them into delicacies. Without further ado, here are three tips from our kitchen to yours.
Tip #1: Don’t Just Season… Brine!
Even the highest quality farm-raised chicken can become dry. This is a common problem with poultry whether it’s bone-in cuts, boneless cuts, or whole birds. To get the most out of your kosher chicken, consider brining it before you season and cook it. Soaking the poultry (or lamb chops or turkey) in a wash of salt, sugar, and seasonings helps prevent the meat from drying out, keeping it juicy and flavorful. It even plumps up the meat. Brine for anywhere from 4-24 hours. Just be careful not to use too much salt since many kosher cuts are pre-salted.
Tip #2: Dry Your Meat for a Better Crust
Whether you’re making steaks, chops, or poultry, moisture is the enemy of even browning that is necessary for a delicious crust. Browning the surface of the meat, known in culinary and scientific circles as the “Maillard Reaction” is an essential part of good cooking. Before seasoning your meat and throwing it on the grill or into the pan, dry the surface with a paper towel. You’ll end up with a crust that your eyes and your taste buds will thank you for.
Tip #3: Experiment with Two-Stage Cooking
Sure, it might seem more complicated at first glance, but two-stage cooking can make meal preparation easier and more delicious to boot. Not sure how long sausages and hot dogs need to be on the grill? Boil them first to ensure that they’re cooked and then throw them on the grill for just a minute to finish. Want to ensure that the middle of your steak or kosher ground beef burger is cooked to a perfect medium or medium rare without burning the exterior? Prep the meat, put it in a cold oven, and then heat the oven to 200 degrees. Use a meat thermometer to track the internal temperature of the meat (~95 for medium-rare, ~105 for medium, ~110-115 for mediumwell). When the meat hits the desired internal temperature, take it out of the oven and sear it on the grill or in a pan.
The Wrap Up
Hopefully these tips help you enjoy your next meal and many more to come. Remember, whenever you need quality kosher goods, Kosher Kase is your premier source for kosher food online. We’re here for all of your meat needs: boneless, bone-in, whole, and everything in between. We also carry Romanian Chopped liver, Romanian salami, prepared kosher foods, and a variety of other products. Whether you need fresh meats or prepared foods for your next cookout, we have Farm Raised and hormone-free kosher delicacies you need.
This is is a syndicated post. Read the original at kosherkase.com
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