Tip 1: Eddie Langley
Let your steaks and meat rest before cutting.
Tip 2: Nona Sivley
Always cook bacon on a sheet pan in the oven at 400 degrees for 20-25 minutes. Save the bacon fat for cooking later.
Tip 3: Trevor McGrath
Pork chops get a bad rap for being too dry most of the time. A simple solution to this problem is to lightly brown them on both sides and finish them off in the oven for 7-10 minutes at 350 degrees. The browning will lock the juices in, creating a succulent piece of meat.
Tip 4: Jamie Bisioulis
Save your bacon grease after frying bacon. You can use this instead of oil for sauteing veggies or meat to add some "fatty go lucky" flavor to a dish.
Tip 5: Jason Santos
For a juicier hamburger, add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Tip 6: Maria Torrisi
Remember to take the temperature of the Wellington before you slice it.
Tip 7: Maribel Miller
Always allow your meat to rest before cutting it.
Tip 8: Jim McGloin
Baking bacon in the oven is much safer and easier than cooking in a pan on the stove top.
Tip 9: Maribel Miller
When searing meat or fish, always make sure your pan is super hot!