Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Cooking a steak in butter on the stove produces a crisp outer crust with a juicy inside. This method uses a good amount of butter to give the steak flavor while creating a crust on the outside.
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Self-rising flour will offer a soft and flaky texture to homemade pizza dough. It also requires fewer ingredients, as the leavening, baking powder and baking soda are already mixed into the flour.
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Mutton is meat from a sheep more than two years old that has a stronger flavor compared with lamb. The preparation of mutton requires vigilance, because overcooking it will ruin the texture. Mutton is a less tender cut of meat compared with succulent lamb.
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Snook is a white-meat fish with a tasty, flaky flesh. It's illegal to buy or sell snook, but you can catch and cook the fish legally. Snook is a lean, healthy protein that makes a great centerpiece for a low-fat seafood-based meal. Snook fillets cook quickly on the grill or blackened in a hot pan.
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Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening.
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Chateaubriand is not technically a cut of meat, although it has come to be associated with center cuts from the beef tenderloin. Technically, Chateaubriand refers to a recipe that includes a roasted slice from the beef tenderloin that is served covered with Bearnaise sauce.
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Roasts are typically larger pieces of beef, veal or pork that are meant to be roasted and then divided into smaller portions. Roasts can be purchased in bulk or on sale, and then placed in the freezer for up to a year.
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A cut from the beef chuck primal, arm roast is also called round bone pot roast, arm chuck roast and arm pot roast. Though braising is often the preferred method for cooking an arm roast, marinating followed by slow baking will yield a tender flavorful roast.
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If you have had raclette in an Austrian, Swiss or German inn, snuggled in a cozy room with exposed timbers and a warming fire, you will want to duplicate the experience once you are back at home.
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A plate of pasta topped with creamy Alfredo sauce and chicken is a hearty meal option. To speed up dinner, instead of making your own sauce, use a jar of prepared Alfredo sauce to simplify the dish. As Alfredo sauce is typically high in fat and calories, compare nutrition labels to find the healthiest option.
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Buffalo fish is a type of freshwater fish that is best cooked in the oven. It isn’t like buffalo-style chicken wings, served with ranch or blue cheese dressing for dipping. If that's disappointing to you, don’t despair.
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Convection ovens make chicken wings significantly healthier because the fat is able to render away from the chicken. The dry heat environment created by the oven's fan also works well for creating crispy skin that easily soaks up sauces such as barbecue or buffalo.
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Tilapia is a freshwater fish found worldwide. Tilapia has mild, white meat that is low in fat content. One 100-g serving of tilapia contains only 96 calories, 30 g of protein and less than 2 g of fat, according to the U.S. Department of Agriculture. Tilapia can be cooked in a slow cooker such as a Crock-pot.
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A roast is a cylindrical or oblong piece of muscle meat in which the grain runs in the same direction as the long side of the meat. A steak is that same piece of meat cut into slices 1 to 3 inches thick. Chuck comes from the shoulder of the beef cattle.
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Pork chops are a versatile cut of meat cut from the backbone portion of a pig. The bone and the surrounding fat that encircles the chops keep them flavorful during the cooking process. Baking chops in an iron skillet allows you to utilize simple cooking methods to keep the chops moist.
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Kahawai are firm, silvery fish found in the ocean waters of New Zealand and Australia. Kahawai are also referred to as sea trout or Australian salmon. The meat of Kahawai is fatty with a strong taste, similar to Chinook or Coho salmon. Prepare Kahawai in foil packets with herbs to lock in flavor.
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During the processing of ham, large amounts of salt are used to cure the meat. Canned hams have especially high sodium levels. According to the United States Department of Agriculture, 1 cup of canned ham has 1317 mg of salt per serving. Changing the way you prepare the ham reduces the salty taste of the meat.
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Made succulent by a thin layer of fat, lamb riblets are meaty enough to serve as an entree and tasty enough to gain appetizer status. Cut from the spareribs of the lamb, riblets respond well to a variety of cooking methods and can be cooked over dry or moist heat.
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Beef shanks are cut from the leg of the cow and tend to be tougher than other cuts of meat because of the frequent use of the leg muscle. To keep the meat from drying out on the grill, use a combination of direct and indirect cooking methods. Start by searing the meat directly over high heat.
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Coordinating cooking times of various ingredients maintains color, texture and vitamin content. Corned beef brisket requires long, medium-temperature cooking in liquid to make it tender and tasty. Starchy vegetables, such as potatoes and carrots, become mushy long before the meat finishes cooking.
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