Who remembers their first time cooking a roast or Turkey? It can be stressful and scary. You want it cooked just right, not overcooked or under cooked, A meat thermometer is a good tool to use so you know your pork, poultry, or beef are cooked to perfection.

Cooking tips for meat:

• A boned or rolled roast requires 10 more minutes of cooking time per pound than one cooked with bones.
• Meats cooked in liquid should be simmered slowly. Fast cooking causes the meat to become stringy.
• When roasting meat, do not prick with a fork, if necessary to turn it, use tongs. Use the meat thermometer.
• When roasting, remember that ovens can vary in temperature, also that meats and poultry vary in age and tenderness.
• Freezing meats in conveniently planned amounts prevents waste and decreases thawing time.
• If you use a meat grinder: grind meat once for parries, but 2 or 3 times when making meat balls or meatloaf. (Most of us buy it already ground up)
• Do not permit cooked meat to remain out of the refrigerator. Cool cooked meat before you refrigerate but do not wait until it becomes cold. Store in tightly covered containers.
• Use leftover cooked meats within 4 days.
• Cooking methods and degrees of doneness are the same for fresh and frozen meats; only the total cooking times vary.
• Frozen meat: Allow meat to remain in refrigerator overnight or long enough to defrost. Do not defrost at room temperature, as many spoil if allowed to stand too long.