Meat, Seafood and Poultry Leftovers

To cut the fat content of ground meat, put it in a colander and run boiling water over it after cooking.

Use a potato masher to mix ground beef to save messy hands or put ingredients in a large plastic bag with a zipper closing and mush them until they are all mixed.

When cooking fish, allow 10 minutes per inch. Don't overcook as fish dries out and gets tough.

Don't salt meat before cooking as it draws out the juices. Instead wait until it's about half way cooked.

Marinate in zip lock bags instead of in bowls. Remember to turn the bag over so that all parts get soaked.

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