Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Sago pearls are made from the inner pith of the sago palm tree. The inner pith of the trunk is scraped out, pounded into fine particles and then soaked in water, which dissolves the starch from the fiber. The starchy water is strained through a sieve and dried.
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Ball tip steak is easier on your wallet and figure than other types of steak but may lack the tenderness of a better quality cut of steak. Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak, which is much more tender. Ball tip is cut from the top of the hip bone.
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Idli is a fermented carbohydrate-rich food indigenous to the southern parts of India. It is prepared by steaming a fermented batter of rice and split black gram dhal. The fermentation process increases the bio-availability of proteins and enhances the B-vitamin content of the food.
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Sugar is found in a wide variety of foods ranging from breakfast cereals to salad dressings. In fact, the average American consumes over 30 tsps. of refined sugar daily, according to registered dietitian Sandra Woodruff in her book, "The Complete Diabetes Prevention Plan."
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There's no sense mincing words -- chopping poultry into ever-finer pieces for minced chicken can be challenging. If you're truly skillful with a cleaver, by all means do your own mincing by hand.
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Often made from wheat, pasta has been christened with the bad reputation of being a high-carb food. However, by controlling your portion size and preparing a healthy sauce to serve over it, pasta can be both healthy and fulfilling. One 2-oz.
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Most snow crab is caught in the frigid waters of Alaska, and very little is transported south as live crab. Ordinarily the crabs are boiled or steamed right on the boat or as soon as they're landed, then blast-frozen to maintain their quality at its fresh peak.
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Sugar, a quickly digested simple carbohydrate, contains 4 calories per gram and provides no essential nutrients. Like adults, teens should limit their daily intake of sugar, especially sugars added during processing to foods such as sodas, candies, pastries and snacks.
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Boudin sausage doesn't require much cooking since the sausage-maker has already taken care of cooking it for you before you purchased it. Boudin blanc, the Cajun classic, is a basic forcemeat, a charcuterie term that refers to a mixture of ground meat and fat held together with a binder.
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Deep-frying your food in peanut oil will give your meal a light, somewhat nutty flavor. Deep-frying is a fast, easy way to make relatively healthy meals, particularly when you use peanut oil instead of animal fat.
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You work hard to make a cake, and then it comes out of the oven dry and crumbly. A cake can crumble for a variety of reasons: overmixed batter, too much flour, not enough sugar or not enough shortening.
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Dried beans and black-eyed peas are excellent sources of protein. You can consume them as a healthy substitute for meat, according to MayoClinic.com. Dry beans and peas are low in fat, contain no cholesterol and packed with nutrients such as folate, iron, magnesium and potassium.
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Sushi is a delicious cuisine that originated in Japan and is now enjoyed worldwide. Sushi is normally made with raw seafood and cold rice. However, some seafood is cooked before being rolled up in the seaweed to become a sushi roll. Tempura is a Japanese way of frying food in a heavy flour batter.
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Swordfish, a meaty, mild fish, is available fresh year-round fresh or frozen, usually as steaks. You can cook swordfish a variety of ways, with broiling being a quick and easy technique that typically takes about 10 minutes.
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Tomatoes are a member of the deadly nightshade family and were originally considered poisonous when they were first introduced to England. In truth, tomatoes are full of healthy lycopene, beta carotene and several vitamins and minerals, according to the United States Department of Agriculture.
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As a tough cut of beef, rump roast is best grilled low and slow over indirect heat. Cut from the bottom round, rump roast can be boneless or bone-in, which is then known as a standing rump roast. Cooking it slowly allows the beef's fatty connective tissues to slowly dissolve into the meat, making it extremely tender.
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Organ meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare.
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Table sugar, or sucrose, is a dietary sweetener derived from a variety of plant sources, including sugarcane and sugar beets. Nutritionists classify sucrose as a simple sugar, because your body easily and quickly digests and assimilates it.
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Cod fish has a white, flaky flesh and is lower in fat than most other types of fish. While fish may be commonly served deep fried, it can easily be broiled for a healthier entree, and the mild flavor of cod complements bold marinades and sauces.
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Many Betty Crocker cake mixes call for butter in the recipe. It is possible and common to substitute oil for butter when cooking a Betty Crocker cake. Essentially, butter contains 80 percent fat while oil is 100 percent fat; replacing butter with oil adds more fat to a Betty Crocker cake mix.
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