Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Sausage comes in many different sizes and shapes and varieties, including breakfast sausage, Italian sausage and kielbasa. Sausages are typically formed into links or patties from ground meat such as chicken, pork or beef. One of the easiest ways to cook cylindrical sausage a is to use steam.
Read more →
Sand crabs are nearly ubiquitous on the beaches of both coasts in the United States. These small crabs are found at the mid-tide zone at the shoreline, where they burrow into the sand to escape their many predators. In many states and municipalities, you can catch sand crabs to take home and cook.
Read more →
Hot wings have almost a cult-like following. Hot wings have turned a less-favored piece of chicken, the wing, into an American favorite, found in many restaurants from coast to coast. The original buffalo wing is made by frying the wing and then coating it with a hot sauce.
Read more →
Cube steak can refer to many specific types of steak, but usually it is a tough cut of meat that has been run through a meat tenderizer. These tenderizers make small cuts through the meat, severing the tough fibers that can make certain meats difficult to chew.
Read more →
While oxtail meat is naturally flavorful, improper cooking can leave it tough and difficult to chew. Because of this, cooking oxtails in your oven requires a combination of moisture and time in a cooking method called braising.
Read more →
The filet mignon roast, also known as the beef tenderloin, is the tender muscle from the saddle area of the cow. This muscle is not used frequently, resulting in a very tender roast.
Read more →
Backpackers and hikers often take along dehydrated foods on their outdoor adventures due to the low mass and weight of dehydrated foods. Dehydration preserves food by eliminating the moisture in it. The food environment is not conducive for the growth of bacteria when moisture is eliminated.
Read more →
Substituting fish for red meat once or twice a week is a quick way to make your diet healthier. Most kinds of seafood cook quickly, so they fit with even the busiest of lifestyles. The only drawback is that fish is a supremely perishable ingredient, so keeping it on hand for impulse meals is problematic.
Read more →
The hardest part of cooking a salmon fillet is figuring out how to determine whether the fillet is fully cooked or not. The University of Alaska Fairbanks lists the visual indicator of salmon that no longer looks translucent and becomes a cloudy, pink color as ready to eat.
Read more →
With the year-round availability of American and imported lamb, your microwave lets you enjoy lamb roasts quickly and with minimal fuss. The shorter cooking time, compared to oven roasting, makes it more convenient to cook a lamb roast in the microwave.
Read more →
Lamb steaks have a milder flavor than beef, which allows for stronger, more elaborate or more adventurous preparations. Pan-frying them is a quick and simple procedure even novice home cooks can pull off successfully. The toughest part is figuring out how you want to season the steaks.
Read more →
Discover the secrets to cooking juicy, flavorful chicken drumsticks quickly. Learn how to bake or grill these tasty treats with our simple guide, packed with tips and tricks for achieving perfect results every time.
Read more →
The NuWave Oven offers quick countertop cooking for a wide variety of dishes ranging from vegetables, casseroles, pizza, desserts and meats. The oven uses a combination of convection, conduction and infrared technology to speed up the cooking process.
Read more →
Au jus is a light beef juice commonly served as a dipping sauce for sandwiches or drizzled over the top of meat. In French, au jus means “with juice” or “with its own sauce.” You can make au jus from beef base rather than using fresh beef stock for a more convenient preparation.
Read more →
Cooking ground beef in a skillet on the stove top works well. This method is relatively quick and allows you to control how browned you want the meat. The ground beef is done when all the pieces are browned, but you can continue browning the meat to get a crispy outside if desired.
Read more →
You can cook peeled and unpeeled shrimp using the same methods, but the shell prevents the flesh from browning. For example, if you like the smoky flavor of the grill but don't like the char it leaves, grill the shrimp with the shells on and peel them after grilling.
Read more →
The hind leg is one of the four primal cuts of pork, the other three being the loin, shoulder and belly. Also called the ham -- and often by that name already cured -- a full pork leg can weigh about 20 lbs.
Read more →
Most of the hams sold in grocery stores have already been cooked. These hams can be safely served at room temperature or reheated to warm them. A ham labeled "ready to cook" hasn't been cooked, although it may have been smoked.
Read more →
Reheating a boneless prime rib takes patience if you want to prevent it from drying out. You can reheat a prime rib using any heat source, but for safety and the best outcome, use an oven or microwave. However you decide to reheat your prime rib, don’t rush it or use high heat for long periods.
Read more →
Crawdads, also known as "crayfish" and "crawfish," are small shellfish found in freshwater rivers and ponds throughout the United States. They look like miniature lobsters and grow to be 3 to 6 inches long. Because crawdads live in freshwater, it is important that they are cleaned thoroughly before they are cooked.
Read more →