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.
Making succulent, fall-off-the-bone chicken requires neither formal cooking experience nor a lot of time in the kitchen. Two methods for such preparation include using a slow cooker or oven cooking bags. The slow cooker simmers the chicken for hours while you just walk away and do your thing.
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Your body is able to make L-arginine, but during times of illness and stress, you may not be able to make enough to support needs, which makes this amino acid a conditionally essential one (see reference 1 under Conditional amino acids).
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Lentils are small legumes, also known as “pulses,” that are high in fiber and protein and low in fat. Common varieties of lentil include black, brown, green and red. Lentils are typically sold in dried form and are hard like little pebbles before the cooking process begins.
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Consumers in the U.S. can purchase live crab for cooking at home or precooked crab legs and claws. Producers who supply food retailers with crabmeat, legs and claws sold in the United States often cook and freeze them prior to shipping.
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Sirloin steak is a prime cut of beef from the rear quarter of the steer, and tends to be leaner than most other prime cuts. Sirloin is not as expensive as the choicer cuts of beef, but it is just and tender and juicy when prepared in the correct manner.
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Black and bleu steak, a staple menu item at most steakhouses and chophouses across the country, gets its name from the blackened seasonings used to season the steak and a topping of rich bleu cheese.
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Beef brisket, chuck roast and shoulder roast are perfect cuts of beef for boiling. When boiled, the tough connective tissues between the muscle fibers break down. This process results in the beef shrinking, tenderizing and soaking up the flavor of the cooking liquid and any spices included within it.
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Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor.
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Haddock is a white fish, similar to cod, that bakes quickly in the oven for a healthier option to fried fish fillets. Haddock and cod also go by the term scrod in some northeastern areas of the United States. A fresh haddock fillet has a translucent color and firm texture that holds together.
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Improperly defrosted meat can result in food poisoning. The USDA suggests not leaving any meat out in the open for more than two hours, or one hour in climates above 90 degrees Fahrenheit. Any meat left too long in temperatures between 40 and 140 degrees Fahrenheit may rapidly develop bacteria.
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Top sirloin round tip steak, also referred to as the crescent roast or face round roast, is located on the rear section of the cow. Although it is typically considered a lean cut of beef, it can be tough and fibrous. Slow cooking helps to tenderize even the toughest cuts of meat by breaking down the connective tissues.
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Fried potatoes have a crispy, and often salty, exterior that encases a fluffy and meaty interior. Though fried potatoes are most commonly made of strips or cubes, you can fry them whole as well. Serve a whole fried potato as you would a baked potato or a helping of tater tots.
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Turmeric or Curcuma longa has been used for 4,000 years to treat a plethora of diseases and conditions ranging from inflammation to indigestion to infections. Curcumin, a substance found in turmeric, is a potent antioxidant, according to the University of Maryland Medical Center.
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Bananas come from tropical and sub-tropical areas. According to Chaquita, it takes about two weeks for bananas to reach your grocery store once they're picked.
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L-arginine and L-ornithine, or simply arginine and ornithine, are two amino acids that share a lot in common in spite of one significant difference. Like most amino acids, arginine helps build proteins. Ornithine, on the other hand, doesn’t participate in protein synthesis.
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Regular, nutritious Brussels sprouts are visually appealing little vegetables; the small green rounds look like tiny cabbages. The slightly bitter flavor of Brussels sprouts, however, is often an acquired taste.
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Deep-fried banana chips put a sweet yet savory twist on a familiar snack. As a deep-fried food rich in fat, banana chips aren't healthy in large doses. But banana chips contain fiber, as well as nutrients such as potassium and vitamin A. Use green, unripe bananas or the large cooking bananas known as plantains.
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Caramelizing takes plain strawberries and intensifies their sweetness, covering them with a buttery sugar glaze ideal for strawberry-topped desserts. Caramelizing involves heating sugar until it it liquefies into a golden brown glaze, but can be done in different ways, depending on what you are preparing.
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Drumsticks are another name for the lower portion of chicken or turkey legs. Some people prefer the drumstick to the white meat of poultry because it offers more taste and dries out less quickly. Seasoning and avoiding overcooking are really the keys to perfectly preparing this dark meat.
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Ginger, the root of the Zingiber officinale plant, originated in Asia and has been used as a spice and herbal medicine for thousands of years. Ginger water, or ginger tea, is made by boiling fresh ginger root in water, then cooling and straining the liquid.
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