Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
Slow-cooking beef brings out the rich, deep flavor of the meat and gives it time to tenderize while you devote your attention elsewhere. When you roast beef in a Crock-Pot, you don't need to add liquid unless you're also cooking vegetables -- the meat's own juices stop it from drying out.
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Fish is a healthy, low-fat source of protein that contains essential omega-3 fatty acids. Adding omega-3 fatty acids to your diet can help lower your blood cholesterol and reduce your risk of cardiovascular disease. The Dietary Guidelines for Americans recommends you eat at least 8 oz.
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Hamburgers are a crowd-pleasing entree for summer barbecues or family dinners, and it’s easy to increase the recipe for a few diners or a large group.
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Boneless, skinless chicken breasts are an excellent source of protein, but their low-fat content makes them prone to being dry and flavorless. You can keep chicken breasts juicy and delicious with careful cooking.
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Oatmeal makes for a hearty breakfast staple, but on its own it's bland. While the type of oatmeal available varies and your favorite is a personal preference, some types of oatmeal are sugary breakfast cereals masquerading as healthy grains.
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When buying chicken, you may notice boneless chicken breasts bearing the label "with rib meat." Some boneless breasts have very neatly-defined edges, while boneless chicken breasts with rib meat have an extra piece of ragged meat attached to one side.
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Venison, even from farm-raised deer, is much leaner than conventional beef. This affects how you cook it, because fat is an insulator. The leaner, denser flesh of a deer will cook more quickly than a comparable piece of beef, and requires both a lower temperature and a shorter cooking time.
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Marathon runners, endurance cyclists and elite athletes all know the feeling when, during a big competition or long training session, energy levels plummet. This is due to a lack of readily available fuel to power the muscles.
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Tripe is the lining of the beef stomach, and honeycomb beef tripe is the lining of the reticulum, which is the second of the animal’s four stomach chambers. Honeycomb tripe is tender, tasty and has a low protein, fat and iron content compared to other offal such as kidney, heart and brain.
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Thinly-sliced minute steaks cook quickly, making them a good choice for dinner on a busy night. Although the meat is tougher than other steaks, it is often tenderized by pounding or by putting it through a tenderizer machine.
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Baking salmon in aluminum foil packets makes it possible to flavor individual portions separately and the packets help ingredient flavors infuse into the salmon as it cooks. You can, however, cook flavorful salmon in a variety of ways without foil.
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Tri tip is a rarer cut of meat that comes from the bottom end of the sirloin. It gets its name because it is triangular in shape. It is a fairly tender cut of meat and well suited to quick cooking over high heat. While often grilled, you can also cook tri tip in a cast iron skillet.
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Although prevalent in Chinese and Ayurvedic medicine, in the West turmeric is largely known as an ingredient in Indian curries. However, in parts of India the yellow-hued spice is also used as a beauty product.
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Purple kale has purple-green leaves and deep purple stems. The sturdy green is in season in spring and fall when the weather is cooler. Although tender young kale leaves are suitable for fresh use, the tougher larger leaves have the best flavor and texture after cooking.
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Cube steaks aren't a specific cut of meat. Instead, they are typically a top round, top sirloin or bottom sirloin steak that has been processed by an electric meat tenderizer.
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Air exposure causes peaches and other light-skinned fruits to discolor and become brown. The oxygen interacts with the enzymes naturally present in the fruit to cause the oxidation. Food-safe acids slow the enzyme reaction, preventing discoloration so your sliced peaches look as appetizing as they taste.
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Turning out a perfect roast involves a number of tradeoffs for the cook. High-temperature roasting produces lots of browning, which means lots of flavor, but it tends to toughen and dry out your roast. That's especially true of small and lean cuts, such as a pork loin.
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Crock-Pot preparation works well for deer roasts because the low heat and slow cooking process result in a tender, melt-in-your-mouth roast. Typically, red meat is recommended to eat in moderation, but venison is naturally lean, making it a healthy alternative to beef.
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Eggs aren't just for eating. They are also a staple ingredient in many recipes where they perform multiple functions. One of the egg's most common uses is as a binder, holding the recipe's other ingredients into a cohesive mass.
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Venison, or deer meat, is available at restaurants and butcher shops, depending on the season and where you live. Venison is simple to prepare at home, as it can be added to stews, cooked in a crock pot, or grilled.
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