How to Bake With Flax Seed Flour
Flax seed flour, also called ground flax seed, offers some benefits over whole flax seed. Whole flax passes through your system undigested, causing your body to miss out on the health benefits.
Read more →Food & Nutrition: Culinary Techniques, Diets & Metabolic Health
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.
How to Bake Salmon on a Cedar Plank
Salmon is an excellent source of essential omega-3 fatty acids, including brain-boosting DHA, in addition to supplying healthy lean protein and other nutrients. One traditional method of cooking salmon is to bake it on a cedar plank, which imparts a rich, smoky flavor that's sure to impress family and guests.
Read more →
How to Bake Pork Chops in the Oven So They Are Tender and Juicy
Thick-cut, bone-in pork chops turn out juicer than thin-cut, boneless pork chops, which are easy to dry out by overcooking. When you cook pork chops, there is no need to buy huge, 10- or 12-oz chops. A 3-oz pork chop is an ideal serving size, with 197 calories and 9 g of fat.
Read more →
How to Avoid Acid Burn from Eating Pineapple
If you've eaten pineapple and experienced burning in your mouth or chest, it may make you think that pineapple isn't the right fruit for you. Although it's a good source of essential nutrients, pineapple is also an acidic fruit that contains an enzyme commonly used as a meat tenderizer.
Read more →
How to Cook a Steak in the Oven Without a Broiler Pan
With a few simple techniques and a few common tools, cooking steak in the oven is not just doable, it's quick and easy and can provide a tasty finished product. And while a broiler pan can be a helpful tool, it's certainly not required.
Read more →
How to Grill Mock Tender Steak
Mock tender steak is an inexpensive cut of beef for a reason. The steak is usually rife with fibrous muscle and connective tissues that is chewy to eat, and easily dried out. It is not an ideal steak for grilling because the dry heat often saps moisture from the meat and hardens its texture.
Read more →
How to Replace Cilantro in Recipes
As popular as the herb cilantro is among those who like intense flavor in their Chinese, Indian or Latin American dishes, it can be off-putting to those with softer taste buds.
Read more →
How to Make Ramen Healthier
Instant ramen noodles originated in Japan in 1958. Created by an entrepreneur from Osaka for workers with limited lunch breaks, ramen quickly gained a foothold in Japan, according to “Time-Asia.
Read more →
Gelatin-Free Vitamins
Most people don't think twice about the gelatin used to coat vitamin capsules and other medications. Gelatin is an ideal vessel for encapsulating vitamins, since it has no smell or taste and is easy to digest. Gelatin has no known side effects, unless you are allergic to the animal parts used to make it.
Read more →
How to Bake a Fully-Cooked Semi-Boneless Ham
A semi-boneless ham gives you the best of both worlds: the shank bone is removed for ease of carving, but the leg bone remains to give the ham more flavor. Nutritionally speaking, a 3 oz. serving of cooked ham contains roughly 140 calories, 10 g of fat and almost 800 mg of sodium.
Read more →
How to Broil London Broil to Well Done
London broil is a preparation, not a cut of meat. The customary procedure is to marinate, bake or broil to medium-rare and serve in thin slices. Traditional London broil is made with marinated flank steak. Top round is often substituted for the tasty but tough flank.
Read more →
How to Make Canned Peas Taste Good
Some people don’t enjoy vegetables’ taste -- with canned peas high on many least-favorite lists. Since vegetables are an important part of a balanced diet, look for a way to make the peas more palatable, especially for young children. A few household items can help improve canned peas’ taste.
Read more →
How to Add Raw Egg to Soup
Raw eggs are a common ingredient in many Asian style soups, both to enhance taste and provide an interesting texture. When instructions call for adding both the yolk and the egg white, you can reduce fat and cholesterol and increase the nutritional value of your soup by separating the egg and adding only the whites.
Read more →
How to Store Pizza Dough
Pizza dough is the key element of a homemade pizza. Preparing your pizza dough beforehand saves the bulk of time you'd ordinarily spend when making your pizza. Make enough dough for as many pizzas as desired without worrying about it going to waste.
Read more →
How to Cook Frozen & Uncooked Dungeness Crab Legs
Dungeness crabs are a variety of crab that is found in the waters of the West Coast of North America. The name of the crab derives from the name of the city Dungeness, Washington. The crab is harvested using a variety of methods, including using nets and special-made crab pots.
Read more →
How to Consume Cayenne Pepper
Cayenne pepper consists of ground red chili flakes, and is unrelated to black pepper. The hot spice contains the key ingredient capsaicin that delivers the heat in cayenne pepper. The spice originated in South and Central America thousands of year ago.
Read more →
How to Cook Lunchmeat When You're Pregnant
Cold lunch meat is just one more thing on a long list of things you’re told to avoid during pregnancy. Processed meats such as hot dogs and lunchmeat pose the threat of introducing harmful bacteria to your already compromised system and can possibly result in an infection known as Listeriosis.
Read more →
How to Marinate Chicken With Mr. Yoshida's Sauce
Marinating chicken adds flavor and tenderizes the meat. For safety, always marinate chicken in the refrigerator, though, because marinating at room temperature speeds up bacterial growth. Mr. Yoshida’s is a dual purpose sauce used for cooking and marinating.
Read more →
How to Cook Hake Fillet in an Oven
Hake can be prepared with a variety of seasonings — from mild to savory or spicy — and when baked in an oven, it will shrink to half its size when done.
Read more →
How to Use Fresh Turmeric Root Instead of Dried
Turmeric's earthy, exotic aroma and flavor make it a delicious addition to many dishes. Turmeric is almost always sold with the dried spices at grocery stores, but some specialty markets carry the fresh root. Swapping fresh root for dried in recipes is possible.
Read more →