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Smart Substitutions: Meat, Poultry, Fish

  1. AK Home Cooking SolutionsIf you are having trouble locating veal, other mild tasting meats, such as pork loin or chicken, may be used in its place. Cooking times will be about the same.

  2. Although pork loin and pork tenderloin are different cuts of meat, they are quite similar and can often be used interchangeably. However, because tenderloins are smaller, they don't take as long to cook. Adjust the cooking time accordingly.

  3. In recipes calling for catfish fillets, it's fine to use an equal amount of other mild white fish fillets, such as tilapia or red snapper. The cooking times will be the same.

  4. Meat labeled "beef for stew" is often the trimmings from cutting steaks and roasts. As an alternative, you can also cut a chuck roast into pieces.

  5. For recipes calling for cooked chicken, use a rotisserie chicken or turkey breast from the store.

  6. Ground beef is classified according to fat content. "Ground beef" is the least expensive and contains up to 30% fat. Flavorful "ground chuck" has 15-20% fat and is great for hamburgers. "Ground round" and "ground sirloin" are the leanest options with about 11% fat.

  7. Prosciutto is an Italian air-dried and salt-cured ham. If you have trouble finding it, very thinly sliced deli ham may be used instead.

  8. Some old-fashioned recipes call for salt pork, a fatty, salt-preserved portion of pork belly. You can use bacon, ham, or a ham hock in place of the salt pork.

  9. If a meat or vegetable marinade calls for 1/2 cup wine and you don't have any, use 1/4 cup red or white wine vinegar, 1/4 cup water and 1 tablespoon sugar.

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