Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
If you cook a turkey for too long, the meat’s natural juices will burn away and it will become dry. Dry turkey has a dull flavor and is difficult to chew and swallow. Rather than smothering dry turkey with too much gravy, you can moisten the meat.
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The New York strip steak is a thick-cut steak that comes from the short loin on the cow. This steak is a tender and juicy cut that can be grilled, sauteed or broiled because it is thick and well marbled with fat, which prevents it from drying out.
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Thin-sliced short ribs are cut across the rib bones of a cow. The cut gives an 8- to 10-inch strip of ribs rather than English style short ribs, with are cut parallel to the bone in rectangular pieces. Thin sliced short ribs, also known as "flanken" or "Korean style beef short ribs,"
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Whitefish can refer to any of almost 30 different types of fish, mainly freshwater varieties. These fish are usually mild in flavor and make for a quick, no-fuss preparation.
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Low heat and long cooking times are essential for tender beef. Slow roasting the beef in cast-iron cookware increases the iron content in the meat, for an added health bonus, since cast-iron cookware transfers the iron minerals into any food cooked in it.
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Low in fat and calories, tilapia is an entrée that health-conscious cooks will enjoy. With several simple cooking methods, you can quickly prepare and serve tilapia to family and last-minute guests.
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Cube steaks are cut from the same portion of beef as round steaks, but they are tenderized before being sold. Like round steaks, cube steaks are lean and generally cut very thin. Frying cube steaks is the preferred method among many cooks, but there are other ways to ensure a tender and juicy steak.
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The pork shoulder picnic is one of two regions of the pork shoulder. The other is the Boston blade roast, which is the upper area of the shoulder. The picnic portion of a pork shoulder is the lower arm. It is relatively inexpensive cut of meat used for casual dining, including picnics.
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A package of chicken thighs represents a bounty of possibilities. Though many prefer frying and baking chicken, sautéing is an option that is often overlooked. Sautéing is a fast and simple way to cook chicken thighs while keeping them tender and juicy.
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Making the bread coating stick to baked chicken is not as difficult as you may think. The trick to making the breading stick is to dry the surface of the chicken, and then create a glue-like surface with a flour and egg blend.
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Tilapia is a flaky white fish and a popular seafood entree in the United States. However, according to 2008 research from Wake Forest University School of Medicine, it is best to avoid farm-raised tilapia as it is notably low in omega-3 fatty acids, one of the key health benefits attributed to fish.
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Though your taste buds may have prompted you to keep going, your stomach screamed louder that enough is enough and the leftover crab was saved for another meal. When that meal comes around and you plan to finish what you couldn’t previously, it’s important to make sure that it’s heated correctly.
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Beef chunks, cut from less tender parts of the cow, are best cooked slowly with moist heat. Slow cooking in liquid keeps them moist while breaking down the tendons that make the meat chewy. If you don't need cubes of meat, you can get additional tenderness by pounding the meat before cooking.
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A beef loin New York strip roast is a good roast beef candidate because it is flavorful and tender with a fair amount of marbling. The Texas Beef Council recommends using a dry roasting method for this particular cut of beef roast. The USDA says to cook all beef products to at least 145 degrees Fahrenheit.
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The best roast beef is browned on the outside, juicy on the inside and bursting with flavor. A Dutch oven is ideal for the long, low-heat cooking method required to achieve these results. Even cheap cuts of beef become irresistibly tender when cooked properly in a Dutch oven.
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A tortilla wrap sandwich filled with a tasty ingredients is a change of pace from traditional bread sandwiches. Depending on the filling, these versatile sandwiches are suitable for breakfast, lunch or dinner.
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Cooking flounder in a pan on the stovetop is a simple way to prepare this mild fish. Whether panfried or sauteed, flounder fillets need only some seasoning and a splash of fresh lemon juice when cooking to become a flavorful dish.
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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 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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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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