White Meat Seasoning Guide
With 20-minute cuisine in mind, the cut of meat is very important. Thin cuts of pork—chops, ribs, and tenderloin medallions—and of poultry—boneless breasts, legs, wings, thighs, and drumsticks (both components of a chicken leg)—are the pieces most amenable to quick cooking. (Larger are possible within this timeframe if cooking is accelerated with the microwave).
Poultry, for the purposes of this book, refers to chicken and turkey.
To give you a sense of how flexible these meats are, with many of these recipes, you could actually swap between chicken and pork, and even veal, and do just fine. We've focused on grilling, broiling, frying, and sautéing as the 20-minute methods of choice for both speed and flavor.
|White Meat Seasoning Guide|
More on: Cooking Tips and Basics
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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