"For a tenderloin, something that does not carry a lot of fat, high heat, quick, it's simple, just sear it. For well done, it's more of a slow and go process." says Aceves.
Tenderloin is so good, and so easy to cook, it's tough to mess it up. But something bigger like a roast or shoulder, it's a completely different process.
"Let's stick with the season, turnips, carrots, onions. Simplistic is good, mushrooms, they're like sponges, they absorb all the flavor." says Aceves.
But let's face it, you're not going to eat an entire deer in a week or two, so you need to freeze some for later. Chef Paco says you should cover the meat completely in water to make the meat airtight, or you might try cooking the meat before freezing it.
"You can cook them ahead of time, put them in that liquid, the fat, once it cools down, comes to the top and seals off all the bacteria air tight and when you go to use it, break off the fat and get your meat and use it that way." says Aceves.
Chef Paco says you also want to freeze your meat portions big enough for one meal so you avoid having to refreeze what you don't cook. Bon Apatite!
Home | Eyewitness News Newsroom | Storm Team Weather | Eyewitness Sports | Schedules
Send email to firstname.lastname@example.org for information or comments concerning WCHS-TV Eyewitness News.
Copyright ©2013, WCHS-TV8. Portions are
Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed.