Master professional cooking techniques like slow-cooking a ribeye roast or pressure-cooking dried chickpeas. From ingenious hacks like making onion rings with pancake mix to reheating Chinese food, improve your kitchen efficiency.
Beef brisket is one of many tough cuts of meat that have been turned into savory specialties by ingenious cooks. In its native state brisket is so ridiculously tough it could easily be mistaken for a dog's chew toy or a piece of an old boot.
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"London broil" refers to a classic dish of marinated flank steak, but that doesn't stop supermarkets from labeling any leftover tough cut of meat "London broil." The classic London broil technique comprises marinating a flank steak in dry red wine, oil and aromatics, then grilling it and slicing it across the grain.
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Moist cooking methods are those methods that use a hot liquid to cook food. That liquid can be water, broth, wine or juice. Unlike dry cooking methods like roasting or baking, which use hot air to cook food, moist cooking methods preserve and even add moisture to the food as it is cooking.
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There is as much advice about fried chicken as there are chickens to fry. Depending on who you talk to, boiling chicken before frying is either the only way to make this classic Southern dish or a completely unacceptable way.
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Despite its misleading name, sweet paprika, of which Hungarian paprika is one variety, isn't sugary or sweet at all. Instead, it's called sweet paprika to distinguish it from other types of paprika that are spicy. The end zing, or lack thereof, depends on what type of peppers were used to make the spice.
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A T-bone steak is actually two steaks -- a tenderloin steak and a top loin or strip steak -- separated by the large bone that gives the cut its name. Best suited to grilling, sauteing and broiling, T-bone steaks are typically more tender than sirloin, rib-eye or round steak.
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Fresh tuna steaks are packed with protein and cook quickly in a frying pan, making them an ideal choice for a healthy dinner on short notice. Tuna is best when seared in a pan at high heat, allowing a nice crust to form while protecting the tender, silky quality of the meat in the center.
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Today's cooks have rediscovered the old-fashioned technique of soaking meat in salted water, or brine, because it adds moisture and tenderizes tougher cuts. When the brine's salt gets replaced with baking soda, something remarkably different but equally tasty happens.
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Beef rump roast, which is cut from the primal round in the animal's hindquarter, benefits from long, moist-heat cooking. Slow cooking breaks down the well-exercised protein strands and gristle in beef rump roast.
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Boiling chicken leg quarters is not only one of the easiest ways to prepare chicken, but it's also super healthy, as you can avoid the fat of the frying pan or deep-fryer. A chicken leg quarter includes both the thigh and the drumstick portion of the legs, but you can divide them into two sections, if you prefer.
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You can’t neutralize the salt in food at the chemical level, but there are many ways to remedy over-salted food so that each bite isn't an assault on your taste buds. The best solution to your seasoning crisis depends on the food that you are preparing and the ingredients you have on hand.
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Slow cook a roast to maximize tenderness and flavor. This is an effective method for cooking tougher, less expensive cuts of roast or lean, healthier roasts. Heavily marbled roasts become fall-apart tender when slow-cooked in the oven.
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Having a freezer filled with already prepared foods is a convenient way to put a nutritious meal on the table even on those busy nights when your family has several other obligations.
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If your family enjoys hearty, homemade spaghetti sauce, fitting it into a hectic lifestyle may seem impossible.
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Kielbasa is a large link of sausage shaped like an oval that is compatible with a variety of cooking methods, including the oven. For the best results, the baked kielbasa, or Polish sausage as it's also known, needs a short period of poaching on the stove top.
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Frying is a method of cooking in which food is submerged in oil or fat at a high temperature. Deep frying dates back to the Roman Empire, according to the “Christian Science Monitor,” and is a popular cuisine in the United States, representing much of what’s cooked up in fast food restaurants.
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Pan frying a burger is a quick and easy way to make a meal when the weather does not permit outdoor grilling. When you are pan frying a burger, you want to use thin patties. Each burger should be approximately ÂĽ inch thick. Bigger burgers are more appropriate for cooking on the grill.
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Air-popped popcorn is a healthy snack. A 1-cup serving has only a trace amount of fat and no cholesterol, and is a source of dietary fiber and nutrients, such as manganese, iron and magnesium.
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Beef roast doesn't have to be expensive. Rump roast, a cut taken from the bottom round or rear leg, is lean, full of flavor and economical. Handled incorrectly, however, rump roast can end up tough and dry. The trick, says CourierPress.com writer Aimee Blume, is to cook it slowly over low heat.
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Although lamb is pricey in most parts of the country, a few overlooked cuts still offer good value. One is lamb flaps, known more formally as breast of lamb. It's the portion of the animal's chest that contains the gristly ends of the ribs, trimmed away when the butcher cuts racks and rib chops.
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