Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
While fresh salmon is a good source of protein and is rich in healthy omega-3 fatty acids, spoiled salmon can make you sick if you eat it. Before serving your salmon, check to see if it is still edible by examining it thoroughly.
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Although an unlikely and unconventional ingredient, cornstarch helps to ensure a crispy crust on fried chicken that does not fall off. The coating may not be what you expect, however, as it is closely resembles a heavy tempura batter.
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Whether you are making meatballs to serve as hors d’oeuvres or as part of a meal, you can keep them warm in a Crock-Pot or any slow cooker. If you serve meatballs in a sauce, you can also use the slow cooker to heat the meatballs, which will add flavor to the sauce.
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Aitchbone is a cut of beef taken from the rump area of the cow, and it includes an almost wishbone-shaped bone through the piece of meat. Aitchbone beef isn’t quite as tender or well marbled as sirloin or round roast, but the lean meat is flavorful, and better for you because it contains less fat.
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Bolar blade meat is a cut of beef taken from a cow’s shoulder, which contains strong muscles and can be tough. Therefore, satisfactory preparation of bolar blade meat requires slow cooking. Bolar blade meat can be cut into steaks, thin-sliced for roast beef sandwiches or chopped into strips for stir-fry dishes.
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Pork spare rib brisket is the meat that is left over after spare ribs are cut down into various styles. Although it is relatively inexpensive because it is virtually scrap meat, pork spare rib brisket can be tough and gristly because of the fat and membranes that coat it.
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The best way to mince beef is in a meat grinder. However, a meat grinder is a specialized piece of equipment that is not common in every kitchen. If you would like to mince your own meat rather than buy it from the store, you can still do so with a food processor.
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Shopping for pork can be confusing, especially when you're trying to figure out the difference between hams and cured pork shoulders. Though they come from different parts of the animal, they are sometimes sold under similar names. Not to worry.
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Crisco shortening is a staple in a lot of southern cooking because it has a similar texture, consistency and oil content to lard without the saturated fat. One of the common uses of Crisco is in making crispy fried foods, such as fish.
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Whole chickens that have been deboned and stuffed with a savory filling make an easy main course. You can find prepared stuffed chickens in the fresh or freezer sections of most grocery stores, or prepare your own filling.
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Marinating Cornish hens before cooking them improves their flavor and tenderizes the meat. You can mix a simple batch of marinade with ingredients you probably have on hand or make a bigger batch and use the extra for basting or for seasoning potatoes or vegetables.
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There are few parts of a hog that don't respond well to curing, from its meaty jowls -- the storied "guanciale" your deli charges so much for -- to crisp bacon and juicy hams.
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Meatloaf is a filling and nutritional main dish, but the preparation process can be time-consuming and tedious. Freezing raw meatloaf not only saves you time, but it preserves the quality of the ingredients so a healthy meal is always on hand when you need it.
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Freeze an uncooked beef roast within three to five days of purchase if you aren't preparing it. Keep it frozen in its unopened packaging for up to a year.
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Almost half of American households serve tuna daily, according to a 2008 article from the Environmental Defense Fund. With an array of tuna in pouches and cans on grocery shelves, it can be hard to determine which is the best type for you.
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Deer backstrap is a choice cut from beside the spine of the deer and is similar to a pork loin. Typically cut into steaks or strips, this lean venison meat is tailor-made for a marinade that tenderizes the meat while complementing its natural flavors.
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Precooked hams offer the ultimate in convenience for not only holiday and Sunday dinners, but day-to-day meal plans and dining. A precooked ham provides enough meat for several meals, from dinner to leftovers for sandwiches and omelets.
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Grabbing a salmon steak from the freezer can be the start of a delicious meal, or the start of a process to eliminate freezer burn before cooking.
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ConAgra foods manufactures Banquet Chicken, a convenient pre-fried chicken with a crispy coating. The chicken is completely cooked, but you must heat it properly before serving it. Banquet chicken is available in several varieties, including original, Country Style, Hot 'N Spicy, Southern and Skinless.
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Pork-neck bones are an inexpensive cut of meat packed with flavor. They're typically prepared by being boiled and served over rice with greens, green beans or potatoes. Pork-neck bones must be slow cooked in order to get all of the meat off the bones and ensure that they come out tender.
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