Tips and tricks from good ol' Mom and Dad

- If you have no time to marinate meat for hours, pound meat lightly with a mallet or rolling pin. Pierce with a fork and sprinkle lightly with meat tenderizer and add marinade. Refrigerate for 20 minutes and cook.

- Also, referencing marinating, it’s a cinch if you use a plastic bag. The meat stays in the marinade and it’s easy to turn and rearrange. Toss the bag when done.

- Meat tends to slice easier and more thinly when partially frozen.

- Tomatoes added to roasts will help tenderize them naturally.

- Always cut meats across the grain when possible; they will be easier to eat and have a better appearance.

- If you’re microwaving skinned chicken, be sure to cover the baking dish with vented clear plastic wrap to keep the chicken moist.

- Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.

- To make scaling a fish easier, try rubbing vinegar on the scales first.