Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Sauerkraut, a popular dish in Germany, is pickled white cabbage, both salty and sour. The salt monopoly during Fredrick the Great’s reign may have led to the way in which to preserve sauerkraut, thus creating its flavor, according to “The Home Book of German Cookery.
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Turkey slices, or cutlets, are boneless, skinless, and offer an alternative to chicken breasts or cooking an entire turkey. The cutlets are sliced from the breast, across the grain of the meat and may be up to 99 percent fat free.
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Tilapia is a low-cost lean protein, making it a satisfying, health-conscious entree choice. However, while fish is touted for health benefits from omega-3 fatty acids, tilapia is relatively low in them. It also contains more omega-6 fatty acids than omega-3s, which may be detrimental.
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One of the easiest ways to cook chicken is broiling. Broiling is upside-down grilling, with the heat coming from the top rather than the bottom. As with grilling, broiling cooks the chicken with intense direct heat, creating caramelization and charring while locking in juices for moist, tender, flavorful meat.
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Grilled boudin sausage offers a Cajun culinary experience packed with healthy rice, vegetables and pork shoulder meat. Like many other popular grilling sausages, boudins don't take long on the grill because they are usually pre-cooked. You can heat the center and brown the casing of the sausages in about 10 minutes.
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Salmon is a healthy alternative to the typical ground beef in your grilled burgers. The burger format also gives you a new way to prepare your salmon fillets. Unlike beef, salmon needs additional ingredients to help bind it together into burger form.
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While thin steaks are ideal for portion control, getting a high-quality sear on them without overcooking the interior can be difficult. Searing is very important -- steaks with little to no sear have poor flavor and an unpleasant texture.
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Countertop slow-cookers are an unusually convenient way to prepare meals. Their slow, gentle cooking can tame even the toughest cuts of meat, and allow aromatic sausages and cured meats to infuse their flavors into the rest of the dish.
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Dictionaries define "hamburger" as ground beef or a patty of ground beef. The popular usage of the word hamburger comes from the use of ground beef grilled as a patty, surrounded by a bun and served at fast-food restaurants.
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Use a batter-coated cod for fish and chips with coleslaw or a breaded version served with lemon wedges. Either way, cod contains high amounts of omega-3 fatty acids and is a healthy choice for dinner when you pan-fry it instead of using a deep fryer.
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Cooking chicken tenders in the microwave is a fast and easy solution to your last-minute meal challenge. Chicken tenders that have only been partially cooked before being frozen, though, can contain bacteria.
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Preservatives prevent microorganisms such as fungi and bacteria from developing on foods, which then lead to spoilage. Preservatives are also used to maximize the amount of time poultry, fish, beef and other meats and foods can stay on supermarket shelves, as well as in your refrigerator.
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Crock-Pot is the brand name of the original slow cooker. It uses a ceramic bowl kept at moderate heating temperatures to cook dishes over a long period of time. Crock-Pots are widely used for meals such as stews, soups and vegetable dishes. You can also use the Crock-Pot to keep meat warm and at a safe temperature.
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Cap steak is a sirloin cut taken from the triangular muscle sitting right over the top sirloin cut near the back of the cow. It is a juicy, tender cut that doesn’t need much flavor added but does absorb flavors of marinades and dry rubs well before grilling or broiling.
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Perch refers to a genus of freshwater fish ranging between 1 and 5 lbs. Perch meat is moist and firm with a rich taste. You can cook perch in a variety of ways, ranging from pan-fried to oven-baked. Baked perch works best with a flavorful, breaded coating.
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A whole pork tenderloin typically weighs 1 and 1/2 lbs. and is generally considered to be the tenderest part of the pig. It comes from beneath the ribs, along pig's backbone. Acceptable methods of cooking pork tenderloin include roasting, sauteing, braising and indirect heat grilling.
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Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a good beef flavor. It is ideal for marinating and needs to be cooked quickly on high heat to medium rare. Cut the cooked steak thinly across the grain before serving.
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Lambs’ tongue is one of those ingredients that sounds revolting to people who have never tried it but for those in the know, a lambs’ tongue stew is one of the most succulent concoctions you can make out of meat.
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While there is some speculation over the origin of the word, most people associate curry with a blend of spices or a spicy sauce. Some of the most popular powdered curry spice originates from India and Turkey. You can buy curry powder or make your own.
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The only difference between a 1/4-in.- and 2-in.-thick pork chop is the length of cooking time. A thinner cut, whether it is from the loin, rib, sirloin, top loin or blade, can benefit from the same cooking methods and ingredients as its thicker counterparts.
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