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.
Trading some of your saturated-fat calories for calories from carbohydrates may not be the healthiest choice for your heart, according to an article published in "The American Journal of Clinical Nutrition" in March 2010.
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English roast comes from the beef chuck or shoulder area. Along with "English roast," it's known by a variety of names, including cross rib roast, Boston cut, beef chuck cross rib pot roast, English cut roast, thick rib roast and bread and butter cut.
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A 1-cup serving of canned, ready-to-eat split pea soup may contain as much as 965 milligrams of sodium, or over 40 percent of the 2,300-milligram daily sodium limit recommended for healthy adults. By preparing split pea soup at home, you can significantly decrease the amount of sodium per serving.
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A sirloin tip roast – also called a round or round tip roast – is a good choice for Crock-Pot cooking. Its location at the rear of the cow means a sirloin tip roast is a lean, weight-bearing muscle composed of tough muscle fibers and large amounts of connective tissue.
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Whether it’s served to go along with burgers and hot dogs or as a side dish for your favorite deli sandwich, coleslaw provides a delicious way to consume healthy veggies. Carrots are a staple in most varieties of coleslaw and along with adding a sweet taste they provide vitamins A, C, K, potassium, folate and choline.
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Sautéing raw onions brings out the natural sugars, rendering them tender and sweet, which is why they are referred to as “caramelized onions.” Technically, the word sauté means to cook something in oil over direct heat, but as technology changes, cooking terms evolve. "Sautéing"
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Cooking with a convection toaster oven produces faster cooking than in a regular oven by using fans to force heat through the oven and surround the food rather than the heat coming only from the top or bottom. Pork chops, a lean cut of pork loin, are succulent and juicy when broiled in a convection oven.
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Managing your blood sugar levels can be complicated, especially if you have prediabetes, insulin resistance or diabetes. Understanding how the foods you eat influence your blood sugar levels is key to help you make the right choices.
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You might be inclined to make pork chops, but for an interesting alternative try lamb chops. However, lamb is fattier than some other meats with 18 g of fat, 7 of which are saturated, in a 3-oz. loin chop.
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Pan-frying chuck steak requires tenderizing, since these arm and shoulder cuts are a bit tough for dry-heat cooking methods. Marinating in milk, buttermilk or yogurt does the trick, as does a soak incorporating pineapple, papaya or kiwifruit. Alternatively, tenderize a boneless cut by pounding it into a cutlet.
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Organ meats like beef kidneys aren't popular in the United States, though French chef and cookbook author Jacques Pepin says that kidneys can be a tender and flavorful cut if prepared correctly. Unlike lamb or veal kidneys, beef kidneys are large and tough and require long braising over low, moist heat to become soft.
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Fermentable carbohydrates are the sugars that are easily fermented in your digestive system, which include oligosaccharides, disaccharides, monosaccharides and polyols. They are composed of short chains of sugar molecules, making them easy to break down.
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Center-cut beef shanks are cut from the foreleg, just below the shoulder. They are excellent for use in soups and stews because they take so well to being cooked in liquid. Beef-shank soups typically require several hours of simmering to tenderize the meat and draw all of the flavor from the bones.
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Cooking tender steaks can be difficult if you have a less-expensive and tougher cut of meat. The muscle fibers in meat have to be broken down and the proteins turned into gelatin in order to make meat tender.
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The dark color and rich, sweet flavor of baked beans comes from adding a bit of molasses to the recipe. Molasses is the residual by-product of the sugar manufacturing process. The goal is to remove as much sucrose or table sugar out of sugar cane, beets or sorghum as is possible in a cost-effect manner.
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The exceptionally tender, flavorful and somewhat expensive NY strip steak, also known as a Kansas City strip and top loin, is well-suited to broiling.
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Seafood makes for a delicious and healthy meal, and cooking enough for leftovers ensures you can enjoy your dish without having to make it from scratch. Eat leftovers within four days of when the meal was prepared to prevent food poisoning or other food-borne illnesses.
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When you work with variety meats such as chicken gizzards, you have a lot of fibrous, tough tissue to contend with. You have to break down that tough tissue before using a dry-heat cooking method like frying to prepare them, and this can take hours if you go the low-temperature, slow-cooking route.
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Usually breaded, fried and served as an appetizer in restaurants, calamari is simply edible squid. Calamari tubes are the body of the squid, minus the tentacles, and are usually cut into rings or strips. Calamari is low in calories and high in omega-3 oils and protein.
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The manufacturers of slow cookers, as well as university extension offices, do not advise reheating food directly in the appliance. Because a slow cooker takes several hours to heat food, it's not only time-consuming to use the appliance for reheating food but possibly unsafe.
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