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Kitchen secrets/Cooking tips

Cutting into Uniform Pieces

When stir-frying or making pot-pies, it's nice to have uniform pieces of chicken breast that will cook at the same rate. Here's how to turn an ungainly cutlet into neat, even strips of meat. It's easiest to slice the cutlet when it has been partially frozen for an hour or so. 1.Seperate the tenderloins (the long, floppy pieces of meat) from the breasts and set them aside. 2.Slice the breasts across the grain into long, thin strips. Center pieces need to be cut in half so that they are approximately the same length as end pieces. 3.Cut the tenderloins on the diagonal to produce pieces the same size as the strips of breast meat.

Green Eating
Going for local

Buying seasonal, local food is a boon for the environment for a lot of reasons. Since most food travels many miles to reach your table (1,500 miles, on average), locally sourced food cuts back on the climate-change impacts of transportation. Local food also generally uses less packaging, is fresher and tastier, and comes in more varieties. It also supports small local growers and lets them get more for their produce by not having to spend so much on packing, processing, refrigeration, marketing, and shipping.

The real difference between fat and thin people is that thin people

save leftovers that are too skimpy to use for another meal in order to make interesting soups.



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