To reduce fat in the chicken by about 10 grams per serving, remove the skin before marinating it.

Coconut milk when kept overnight in the fridge forms a white layer on top. This layer can be used as fat instead of oil for frying mutton or chicken.

Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering.

The secret of the great kebab is in its marination. Ideally you should marinate kebabs twice. First, in a light marinade like garlic, salt and lemon juice. Then for a few hours in the main marinade.

The best kebabs are made in charcoal ovens. Home electric oven will slow cook and dry out the kebab, robbing it of tenderness and flavour.

While grilling shrimps, thread them onto skewers lengthwise so that they do not curl as they grill.

While cooking hard meat like lamb chunks in a tandoor or in an oven, it is best to add tenderizers like raw papaya or pineapple and let the meat absorb the flavours of the marinade overnight or at least four to six hours.

A tablespoon of honey added to meat before
cooking improves its taste and flavour.

While buying lamb, look for meat with a fresh pink-red colour and a layer of fat which is creamy white in colour.

As lamb has quite a high fat content avoid cuts with too much fat. But absolutely no fat will mean that the flavours will not come out well in the cooked dish.

Store lamb at temperatures between 1°C and 5°C. At room temperature, bacteria that cause food poisoning will multiply rapidly.

Small cuts of lamb, such as chops and joints, can be kept in the freezer for up to three months large joints, such as legs, for up to six months.

While storing meat in the deep freezer, remember to wrap it well to prevent freezer burn.

Instead of expensive smoked salmon, substitute canned salmon mixed with freshly ground pepper and a squeeze of lemon juice.

Slice meat/ chicken when partially frozen you'll get thin slices.

Instead of oil sauté meat and vegetables in fruit juice or Worcestershire sauce.

Don't throw away bones of mutton or chicken. Use them for making stock for soup, gravy or curry.

To avoid Fish odor - Use one teaspoon baking soda with a quart of water.

When using canned shrimp, pre-chill and they will hold their shape and texture better. Always rinse well in cold water before using.

It's easier to skin a frozen fish than a fresh one, so you might find it convenient to freeze fresh fish before skinning.

Thaw frozen fish in milk and it will taste like fresh fish.

Use up all those broken crackers by rolling with a rolling pin and using the crumbs for coating fish and chops.

Add lemon juice to shortening when frying fish. This eliminates smoke and odour.

After cooking fish, wash the pan with vinegar to remove fishy odour.

To keep lard from splattering while frying, sprinkle in a little salt.

Spray your barbecue grill with vegetable oil before barbecuing to make cleanup easier.

After cleaning your wok, dry and spray with vegetable oil. This prevents rust.

Separate bacon slices easily by heating the package in the microwave, on high, for 25-30 seconds.

Bacon slices will separate smoothly if you slip a pizza cutter between them.

Place a large sheet of tinfoil on a baking sheet. Cover it with bacon strips and broil for approximately 10 minutes. This saves cooking and cleanup time since you just throw the foil away.

Sausage will shrink less and not break open if boiled about five minutes before frying.

Prevent sausage from bursting open and spattering, by piercing the skins with a fork before and during cooking.

If you find ham too salty, bake partially, then drain off juices, pour a small bottle of ginger ale over ham and bake until done.

To tenderize meat, place in vinegar water for a few minutes.

To tenderize steak, rub steak with mixture of vinegar and oil. Allow to stand two hours or brush it on both sides with lime juice a few hours before the steak is cooked.

Add a little strong tea to roasts and stews. It acts as a meat tenderizer and reduces cooking time.

Tenderize a tough piece of pot roast with tomatoes. Add the tomatoes to the usual vegetables and seasonings and the acid in the tomatoes will act as tenderizer.

Buy cheaper cuts of meat and tenderize with inexpensive wine for a gourmet flavour.

Let boiled meat go cold in its own broth if you want it to be tender when cold.

Brown meatballs uniformly and with less mess by doing them on a cookie sheet in a 425 F. oven.

Use soybeans for making meatloaf.

If meatloaf is placed on a slice of bacon while baking, it won't stick to the pan.

Try making meatloaf in muffin tins. It cooks more quickly and looks better.

The trick to cutting meat for Chinese dishes is to partially freeze the meat (or partially thaw frozen meat) and then slice it thinly across the grain.

If the gravy gives out before the roast does, don't use expensive gravy mixes. Instead, use instant chicken bouillon to stretch chicken and turkey gravy. Add a teaspoon or two of the bouillon to a tumbler of water; add flour or cornstarch then mix with a fork and add what's left of the gravy.

Cutting your own chicken pieces and chops from whole fryers and loins will easily save 30 to 50 per cent on your meat bill.

Defrost chicken by soaking in heavily salted cold water. The meat will be white and flavourful.

To make baked chicken easier and tastier, brush chicken pieces with mayonnaise, then coat with crushed, seasoned cracker crumbs and bake. The mayonnaise provides an excellent base and the crumbs stick better.

When stuffing a large turkey, line the cavity with cheesecloth, then stuff it. After the turkey is cooked, the stuffing is easy to get out and nothing is left clinging to the bones.

Use dental floss to truss turkey or chicken.

Save one-third the baking time, by placing chicken or turkey in a well-oiled brown paper bag. Seal end of bag with staples and bake in 400 F oven.

Baste turkey with a mixture of two cups water and 1/4 cup honey.

Don't throw away chicken and turkey livers, hearts and gizzards. Simmer them in water, then cut up. Place water and cut up pieces in blender. Blend and add gravy.

For easier carving, cover a roast or turkey with tinfoil and let stand for about 30 minutes after cooking.