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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).

Cook's Glossary

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
Ingredient Seasoning Moisture Cooking Method
PorkCuminOlive oil Grilling
ChickenThymeButterFrying
TurkeyGarlicLemon juiceBroiling
HamTarragonLime juiceMicrowave
VealBasilMustard 
 OnionSoy sauce 
 OreganoMayonnaise 
 CilantroEgg  
 GingerChicken broth 
 Rosemary
 Black pepper
 Chili powder
 Chives
 Coriander
 Fennel
 Red pepper
 Paprika
 Dill
 Marjoram
 Salt
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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.

To order this book visit Amazon's website or call 1-800-253-6476.


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