Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Tuna has a meaty texture and strong fishy flavor. Common species at American fishmongers include albacore and yellowfin. Both provide thick, tasty steaks. Fresh tuna flesh holds together well, making it ideal for cooking in a grill pan. Fresh tuna is firm and red in color.
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Chicken, especially the breast, is one of the healthiest sources of animal protein you can eat. Frying is not the healthiest way to go when cooking chicken, but that still leaves a lot of options.
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Pollock fillets are an inexpensive, environmentally sound alternative to white fish such as cod and haddock. Recommended by the Monterey Bay Aquarium's Seafood Watch program, pollock fillets -- like almost all white fish -- are too delicate to cook using low-fat methods such as broiling or grilling.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Ahi tuna, also known as yellowfin tuna, is high in protein, low in fat, rich in omega-3 fatty acids and is best cooked when it has been properly defrosted.
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The naturally tender New York strip steak becomes even more succulent when cooked quickly over dry heat. Cooking over high heat produces a nice crust while keeping the interior tender. The seared outside helps keep moisture and flavor in.
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Sausage patties can be made from many types of meat, including pork, beef, chicken or turkey. They consist of ground meat - often a variety with a high fat content - that is mixed with seasonings and formed into patties.
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Whether you call them grinders, heroes, hoagies, subs, gyros, poor boys, torpedos or wedges, almost every cuisine across the country has their favorite sandwich built on a crusty, submarine-shaped roll.
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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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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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