Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Steam under pressure gets hotter than steam allowed to dissipate into the air. This is the principle behind pressure cooking, which uses pressurized steam to quickly cook foods while keeping them moist. Pressure cookers are often used to tenderize meat, especially tough cuts of meat.
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Cook a beef rump roast in your slow cooker for the better part of the day and you're virtually guaranteed to come home to a moist, delicious meal.
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Fresh or frozen, breaded or coated with batter, a fish fillet makes for a quick meal. The most common species of fish for filleting is white fish -- cod, sole, sea bass, flounder and haddock -- or any other fish that cooks to a flaky white. Cooking styles for preparing fish fillets are a matter of preference.
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A turkey tenderloin -- the boneless strip of white meat found under the breast -- makes a perfect entrée for an elegant dinner or a casual Sunday brunch. The average turkey tenderloin weighs 8 to 16 ounces, and is a low-fat source of protein.
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Fully cooked, smoked turkey drumsticks can be heated in the oven. Proper techniques will ensure that the meat does not dry out. You can purchase smoked turkey legs at some butcher shops and at many grocery stores, or you can make them at home.
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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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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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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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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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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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Deer meat is naturally low in fat but high in protein. While it's a red meat, it has a calorie, protein, fat and cholesterol content similar to salmon.
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Tri tip roast, also known as triangle roast, is cut from the bottom sirloin and is a fairly small roast, usually weighing only 1 1/2 to 2 pounds. Tri tip roasts, unlike chuck roasts, are naturally tender and don't require a long cooking time to tenderize them.
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A turkey breast cooked in a convection oven develops a crisp skin that helps seal in juices, so the meat stays moist as it roasts to perfect tenderness. Convection cooking speeds up the roasting process by circulating heated oven air around the food with a simple fan in the back of the oven.
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Few menu items are as simple and flavorful for feeding a large group as shredded pork. Use shredded pork in barbecued pork sandwiches or as the basis for green chile or burritos.
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