Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
If you're baking chicken for dinner and you're pressed for time, make your task easier by creating a sauce of Campbell's cream of mushroom soup plus four simple ingredients. The chicken takes about 30 minutes to bake, giving you time to cook rice, pasta or potatoes to accompany it.
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Ocean perch is an easy fish to prepare. Unlike other types of fish, the surface of perch fillets change color when cooked from a white color to a distinct brown tone. This gives you a good visual guide when trying to ensure that the fish is properly cooked.
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Grilling can dry out even the best cuts of chicken, but proper seasoning seals in moisture and watching your cook time results in a juicy piece of chicken. In the mid-'80s, Weber produced a new gas grilling method, replacing the lava rocks used in most grills at the time with metal bars.
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Although purists might argue that barbecued ribs are best cooked over charcoal, a propane grill is easier for novices to handle. Keeping charcoal at the low temperature required for ribs is a challenge, requiring skilled manipulation of the vent and draft.
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The majestic elk is spread across the mountains and forests of North America from Arizona to British Columbia. With adult elk weighing 500 to 700 lbs, one elk supplies several hundred pounds of delicious venison.
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London broil usually comes from the top round, which is at the hind side of the animal. Some butchers call flank steak or cuts from other regions London broil, too, especially when these cuts are too small to constitute a true "roast." London broil actually refers to a cooking method, not just a cut.
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Shrimp is a low-fat, low-calorie food that can easily be sauteed in minutes on the stove top. Shrimp is rich in high-quality protein, and it's a good source of potassium, phosphorous, magnesium and vitamin A. It's worth noting, though, that shrimp is high in cholesterol and sodium.
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Pigs are among the most adaptable and self-reliant of domesticated animals, and native or feral wild pigs are correspondingly common in much of the world. In the U.S. most wild pigs are feral descendants of escaped domestic animals, though European wild boar is farmed for sale to pork enthusiasts.
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Modern cooks have a variety of cooking methods at their disposal. The typical American home has a stove and oven for boiling, baking and broiling as well as a microwave for accelerated cooking and reheating. Many homes have an outdoor grill, slow cooker, steamer or fryer.
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The meat from a mature coconut is used primarily in baked goods or combined with uncooked, finely chopped poultry, meat or shrimp. While coconut milk, made by mixing water with freshly shredded coconut meat, is prized for savory dishes, the used meat is usually discarded.
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Mahi mahi is Hawaiian for โstrong strong,โ a name that pays homage to the fact that the fish is a strong swimmer. Its firm flesh and brilliant, edible skin is also strong enough to stand up to grilled preparations, resulting in rich and smoky fish dishes.
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The boneless arm steak, also referred to as the boneless Swiss steak, is a piece of meat marbled with fat that comes from the shoulder of a cow. Cooking a tough piece of meat such as a boneless arm steak can be a challenge. This is because the texture can often times turn out dry or leathery.
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When meat is exposed to intense levels of heat, the insoluble protein fibrin hardens and contracts, making the meat tough and lacking in flavor. However, when meat is boiled over time at a medium heat, it becomes tender and juicy.
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Traditionally, cooks use peanut oil to fry turkeys because of the flavor it adds, but you can use other common cooking oils. Whichever cooking oil you choose, make sure its smoke point is higher than the 375 degrees Fahrenheit you must maintain to fry the turkey.
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Halibut is a large Pacific ocean fish that can grow to 8 feet in length and weigh up to 700 lbs. The meat of the halibut is white and flaky, with a solid texture. You can usually find halibut at the fish counter in grocery stores, or in specialty fish shops.
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The advantage of roasting a turkey in a cooking bag is that it yields a moist, juicy turkey. However, bags are not without their problems. Paper bags are a fire hazard, and roasting bags tend to produce pale turkey skin that sometimes sticks to the bag. An alternative to using a cooking bag is braising the turkey.
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A cooking method causes unique chemical reactions in food and so imparts particular flavors to your meal. However, while many people swear there is no better way to cook meat than to grill it, you have probably pan-fried more meat than youโve grilled.
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Corned beef is a meat dish well known today for its place in delicatessens and Irish restaurants nationwide. Originally developed as a way to preserve meat for extended storage, corned beef's attractive flavor and texture have granted the high-protein dish a popularity beyond its utilitarian beginnings.
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Chuck meat comes from the chuck, or shoulder, of the cow. Where the shoulder blade is located, there are two main muscles โ one above the shoulder blade, called the top blade, and one below the shoulder blade, called the under blade.
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Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb.
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