Liver makes an excellent meal when placed over a delicate bed of onions, but sometimes you simply don’t have time to defrost the meat before preparing it. Although pan defrosting your liver will reduce the tenderness somewhat, you will still end up with tender meat if you do it properly.
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One of the worst things that can happen when making gravy for dinner is adding too much salt. Now you’re stuck between the decision of making more gravy to balance out the salt or just tossing out the gravy. Before you throw the gravy away, try a technique to help pull the excess salt out of the gravy.
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If you consider yourself an adventurous eater and really want to broaden your culinary horizons, give fish eggs, or roe, a try. You may have already had them on sushi; fish eggs are the bright orange glossy little gems that adorn the top of some types of sushi rolls.
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A thick slab of pork shoulder is the type of meat that usually has to be cooked all day long to achieve the tender, fall-off-the-bones result. By using a convection oven you can speed up cooking time without destroying the results, and you receive the bonus of a healthier meal in the process.
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