Corn-free Every Day Link Party – Mar 21, 2015

New Link Party Feature

corn free everyday iconThe hardest part about hosting these link parties for me is trying to figure out how to introduce them each week. I’m going to try something new this week and we’ll see how it goes.

So many people are overwhelmed by the amount of work I have to do each week to manage my allergies, cooking from scratch, working a full-time job, and writing this blog. The truth is I couldn’t do it if I hadn’t worked out a few tips and tricks along the way. And, some weeks are better than others. So, each week I’m going to share with you one of my efficient cooking tips. Hopefully, you’ll find something that works for you!

Tip #1: Prep and Salt Your Meat in Bulk

The top cooking shows all recommend that you salt or brine your meat the day before you cook it. I don’t know about you but I wouldn’t want to store open meat in my refrigerator even if I had the space for it.

I usually buy whole chickens in bulk whenever they’re on sale—up to 4 at a time! I take them home, cut them up, and package them in vacuum seal bags in my freezer for when I need them. I have a second-hand chest freezer and I recommend them to anybody that wants to cook from home regularly. Freezer zipper bags would also be fine. I do legs and thighs, breasts, and stock parts in separate bags. I don’t eat red meat but this process will also work for it as well.

Before I seal up the bags, I salt the chicken pieces (except for the stock parts). 1/2 teaspoon of salt per pound is the recommended amount. (It is possible to over salt.) You could add spices as well at this time if you have specific plans but I usually just stick with salt. At this point you can seal up the bags and toss them in the freezer.

All of this prep work pays off when you thaw out your perfectly salted meat. As it thaws, the salt gets into the meat and helps flavor it but also keeps it moist and tender. You do not need to add more salt before cooking.

Most Popular Post

Veggie StockThe readers have spoken! The most popular post was from Elle at A View From The Cottage with Veggie Stock. This post has been pinned. Congratulations to Elle! I hope she continues to join the link party.

Link Party Rules & Guidelines

Here are the abbreviated rules. The full rules and guidelines are available here, including a list of hidden corn ingredients.

  1. Link a maximum of two corn-free posts: recipes, healthy living tips, or crafts.
  2. Link back to this post on your post page.
  3. Be nice, leave a comment and visit other posts.
  4. Have fun!

Only submissions that follow all the rules are eligible to be featured.

Welcome to the Corn-free Every Day Link Party!


Corn-free Every Day Featured Posts on Pinterest

[pin_board url=”” size=”custom” image_width=”100″ board_width=”640″ board_height=”125″]

Increasing Corn Allergy Awareness

I’m so pleased that everyone is enjoying the corn-free link party. One of my long-term goals is to raise awareness of corn allergies until it is recognized as a top allergen and labeling is required. It’s my personal opinion that corn allergies in the United States are very under-diagnosed. It’s in just about everything so it’s hard to eliminate and prove that corn is the cause of the allergy symptoms.

I think this party can help raise the awareness with bloggers. So I encourage you to spread the word and thank you for linking up today!

Comment Issues

I appreciate all your comments. I’m always so pleased to find out that I’m providing valuable information to you. A couple of people have told me that my spam blockers have given them problems. I’m so sorry that spammers are ruining it for us all. I just don’t have time to fish out the real comments from the spam and hold down a full-time job.

This entry was posted in Art, Autré Chose, Link Parties, Recipes, Tips and tagged , , , , . Bookmark the permalink.

4 Responses to Corn-free Every Day Link Party – Mar 21, 2015

  1. Pingback: AIP Colcannon | Where The Wild Rose Grows

  2. Pingback: AIP Irish Stew | Where The Wild Rose Grows

  3. Pingback: Pink Deviled Eggs | salixisme

  4. Pingback: Choco-Bananacado Mousse – AIP/Vegan/Raw | salixisme

Leave a Reply

Your email address will not be published. Required fields are marked *