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Mak’n the BaconBy Fish FoodBacon can be a greasy, splattering mess. You could make a couple pieces in the microwave, but you miss the true crispy-ness. Or you could make a piece or two on the stove, but what if you wanted to make a large batch? If your gonna make the bacon, why stop at one or two pieces….
What if you could keep the sizzle to a minimum and the clean up would be as simple as tossing the foil? Check out the tip/recipe below ⬇️Softened Butter TipBy Fish FoodMany recipes call for butter that’s been softened to room temperature. But what if, said stick of butter is sitting in the fridge? Currently opposite of room temperature. It’s easy to blast the butter in the microwave, but that can be tricky to maintain the softening process. Try out this tip….Dice-a-mango TipBy Fish FoodMangos have a large seed in the middle which can make it tricky to cut. Check out the tip below if you’ve ever struggled with cutting up a mango….Meat-doneness TipBy Fish FoodWhen cooking steaks and burgers, there’s various levels of doneness. Rare. Medium Rare. Medium. Well done.
And meat thermometer is always a safe bet. But did you know you can use your palm to help gauge meat doneness?‘Burger Sugar’By Fish FoodThis spice mixture works great with the premade patties in the pantry. It gives the burgers a little someth’n-someth’n. This recipe makes enough to cover about 6 burgers, but you could easily make a double batch and save it for later.
Generously sprinkle it on both sides of the patties right before you grill.
Serve with your favorite burger toppings and sides.Steak MarinadeBy Fish FoodThis marinade is great with steak, but also is good on salmon.
Allow meat to marinate for a minimum of 2 hours. It’s even better overnight. And could be added to the meat and immediately frozen together to grill later.
The marinade amounts can be adjusted to the amount of steaks you have. The goal is to make sure all pieces are covered in marinade, so adapt accordingly.Keep’n a pineappleBy Fish FoodIf you have a pineapple that you can’t get to right away, check out this counter-top storage tip!Slicing Cherry TomatoesBy Fish FoodWhen a recipe or a salad calls for cherry tomatoes to be sliced, do you cringe? Or think about how much time it’s going to take to individually slice them?? Try this tip!
You’ll need a sharp knife and two plastic lids. Or you can use a plate, inverted, if it has a base. The goal is to keep the tomatoes contained.Peel’a BeetBy Fish FoodBeets are a fantastic earthy veg. They have a beautiful purple-red hue, which unfortunately can also be a frustrating stain on your hands or cutting board. This tip helps keep some of that color contained and results in a beautifully roasted beet. Ready to be used and eaten.
