Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Filet mignon, the most tender beef cut of all, is an expensive cut of meat often reserved for special occasions. A lean steak measuring up to 2 inches thick, filet mignon comes from the tenderloin of the beef, located between the sirloin area and the ribs.
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Lean, mild fish like john dory give you the most latitude when it comes to cooking techniques, but the best methods preserve its natural attributes -- fine texture and light flavor. Flavor-wise, dory needs less than five ingredients to go from mild to wild and everywhere in between.
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A rib eye is a cut of beef taken from the rib section of the cow, while a sirloin is taken from the rear back portion. Both cuts are high in protein, fat, and several vitamins and minerals.
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The nutrition of school lunches — or lack thereof — is a hotly contested debate as childhood obesity rates have risen in the United States. A part of this debate focuses on the length of school lunch times, whether school lunch times should be extended to give students more time to eat — and eat healthily.
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Roughly 1/3 of the meat Americans consume is beef, and if you've got a nice steak dinner planned, a failed thawing process doesn't have to ruin it. Although cooking a fully frozen steak isn't practical, with a few tips, you can cook a steak that remains slightly frozen.
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Beef roasts come in several different types, from areas all over a side of beef. Choosing just the right one for a dinner or gathering can be a little confusing. Chuck and bottom round roasts are from opposite ends of the animal, and are two types that are commonly used.
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A boneless beef chuck shoulder pot roast offers both good taste and good nutrition for a family dinner. A 3-oz serving of lean beef -- about the size of a deck of cards -- provides protein for healthy weight management along with essential nutrients such as B vitamins and iron.
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The term “rockfish” actually encompasses about 70 varieties. The fish sometimes goes by names such as “rock cod,” “black bass” or “Pacific ocean perch.” Regardless of the name, these fillets have common features -- a lean consistency and a fine, flaky texture that lends itself to baking.
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Smoked salmon is a tender delicacy that is as versatile as it is tasty. You can use smoked salmon in dishes for any meal from breakfast to a late-night snack.
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Whether you call it pork butt, Boston butt or shoulder roast, pork roasts are among the most economical and flavorful roasts around, especially when cooked in a Crock-Pot. Pork butt roast has nothing to do with the rear end of a pig, but actually comes from the shoulder.
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People have been eating pork since 7,000 B.C., according to the United States Department of Agriculture. Pork comes from hogs and is made into ribs, pork chops, loin, shoulder, sausage and bacon.
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Naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. There are many ways to tenderize tough meat before cooking it, which include pounding, scoring, soaking in a marinade and sprinkling it all over with a powdered meat tenderizer.
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Eating spoiled meat can result in food poisoning, which causes, vomiting, diarrhea, headache, fever and cramping. Avoid food poisoning by ensuring the meat you cook is fresh and has not had time to go bad. Chicken can go bad within three days, even if is it kept in the refrigerator.
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Wings are a favorite, whether you're planning a party or just dinner for the family. You can use your slow cooker to cook wings through after you brown them in the oven, or you may opt to keep them hot in a slow cooker after they're baked in the oven.
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Rib-eye steaks have some of the juiciest, most tender, most flavorful meat available. This cut is ideal for grilling and for its indoor counterpart -- broiling. The broiler is an often-overlooked oven feature, but it's easy to use and does a good job in crisping the outside of the beef.
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The most tender oven roasts are those with plenty of fat marbling and that come from the least-exercised parts of the cow. These best roasts, unfortunately, are usually the most expensive and are not always your healthiest option.
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Pressure cookers are able to produce full meals in a much shorter time than conventional pots and pans. They do this by artificially creating a high atmospheric pressure in the pot, which allows the trapped water and steam to reach temperatures well above the normal boiling point of water.
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A beef sirloin steak comes from close to the cow's rump. Because it's taken from a fairly well-used muscle, sirloin is not particularly tender. The best bet to tenderize it is to start with quality meat, marinate it and cook it only to medium rare. Steak quickly dries out and becomes tougher when it reaches medium.
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Octopus is a tasty, healthy, lean seafood that can sometimes be tough when cooked. By tenderizing the meat before cooking and then cooking the octopus in its own juices, you can break down the tough muscle fibers and preserve the juiciness of the meat, resulting in a moist and tender meal that isn't chewy.
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Grocery store delis offer a variety of sliced lunch meats, many of which are surprisingly lean and nutritious. Lunch meats fall into three basic categories: whole cuts, sectioned and processed. Whole cuts are unaltered portions of cooked meat, sliced thinly for sandwiches and the like.
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