Lifestyles Ideas Management - Poultry and Fish

Poultry must be thawed and thoroughly cooked otherwise it may produce food poisoning. If you need to skin a fresh fish, the job will be easiest if you freeze the fish first. After using a pan for cooking fish, wash it with vinegar to remove the fishy odour.

Roasting chicken
When roasting an unstuffed chicken season the cavity as well as the skin. Place half a lemon in the cavity to flavour the flesh.

Using milk
Thaw frozen fish in milk to give the fish a fresh taste. Use the milk to make the accompanying sauce. Soak anchovies for half and hour in milk to reduce saltiness.

Reducing fish smells
Fried fish
Adding lemon juice to the fat used to fry fish reduces the smoke and odour
Rub your hands with vinegar, lemon juice, or salt then rinse them in tepid water before washing them. You will prevent the fish smell from setting.

Clarifying stock
Using eggshells to cloudy stock – any impurities will cling to the insides of the shells. Remove the shells when the stock is clear. Remember not to use small broken egg shells unless you want to sieve the whole stock into another pot.

Open soup cans
Before opening a can of soup shake it well, then open it at the bottom end. All the soup will slide out neatly without sticking to the can.