TO-DAY’S RECIPES
cooking poultry Cooking poultry in the modern way, foods specialists stress, is cooking with moderate heat. This holds true for young tender birds as well as older birds that are not so tender. Poultry, they point out. is a protein just like cheese, eggs, and other meats. Rapid cooking with intense heat hardens and toughens the tissues. Moderate heat, however, cooks poultry slowly e and evenly so that the/e is little shrinkage. As a result the meat is juicy and full af flavour, and for every pound raised or purchased there is more left to serve on the table.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/WC19391221.2.108.9
Bibliographic details
Wanganui Chronicle, Volume 83, Issue 301, 21 December 1939, Page 10
Word Count
101TO-DAY’S RECIPES Wanganui Chronicle, Volume 83, Issue 301, 21 December 1939, Page 10
Using This Item
NZME is the copyright owner for the Wanganui Chronicle. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in