Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Halibut -- like other firm, white-fleshed fish such as swordfish -- is one of the best types of fish to broil. Both the steaks and fillets cook up firmly and have a mild flavor that lends itself well to pairing with a wide variety of sauces, seasonings or side dishes.
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George Foreman grills are known to cook flavorful, healthy meals in a short amount of time. The exclusive design of a George Foreman grill helps reduce fat content, and the nonstick grilling plates prevent the need for butter or cooking spray, which may add calories, sodium and fat per meal.
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The Delmonico Steak originated in the mid-1800s as a specific cut of meat served at Delmonico’s Restaurant in New York City. Since then, “Delmonico Steak” has referred to different types of meat, including the New York strip steak, rib-eye steak and club steak.
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A pork chop easily moves from moist and juicy to dry as leather if it is overcooked or grilled improperly. A raw center and crispy outside is also a possible problem when you are grilling pork chops.
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Cooking bags are specially manufactured heat resistant bags usually used to cook large cuts of meat like beef, turkey or pork. They allow the heat to circulate around the meat cooking it evenly while retaining moisture. The use of cooking bags can also shorten cooking time if used correctly.
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Pheasant breasts are light in color with a mild flavor similar to chicken, though the meat is a bit richer and may have a slight gamy taste if the breast comes from a wild bird as opposed to a farm-raised pheasant.
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A sirloin pork chop has less fat than a skinless chicken thigh so it's a healthy choice for dinner. Sirloin chops, sometimes called blade pork chops, aren't quite as tender as a center cut pork chop.
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Halibut is a creamy textured, mild fish that even people who don't regularly eat fish seem to like. When you use tinfoil to bake it in the oven, it keeps the fish moist, another characteristic your diners can appreciate. Drying out the fish definitely makes it less appetizing.
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Baking a ham roast is a fairly simple process. If your ham is frozen, you'll get the best results by defrosting it in the refrigerator before cooking. Give the ham at least seven hours per pound to thaw in the refrigerator. You can also bake a frozen ham, but it will take about 1.
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Used by chefs to produce elegant dishes like beef Wellington, the filet is considered by some to be the ultimate indulgence in steak. Cut from the tenderloin, the filet has little marbling which is great news for those wanting to include red meat in a healthy diet.
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Round steak comes from the hindquarter of the steer, a part of the animal that gets a lot of use. This makes round steak lean, with little marbling or fat to tenderize it during dry cooking.
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When you buy fresh scallops, what you are getting is actually the large abductor muscle, which the scallop uses to open and close its shell. There are several different varieties of scallops.
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Pork shank is the lower portion of the leg, which contains part of the femur. While there are a number of ways to prepare pork shank, including broiling and roasting, these methods can lead to overcooking and a dry, tasteless dish.
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Pittsburgh is famous for many things: steel mills, football and Pittsburgh-style steak. The Pittsburgh rare steak is also known as the "black and blue" steak because it is charred "black" on the outside but rare and bloody -- or "blue" -- on the inside. This method of cooking a steak is not as easy as it might seem.
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Oven roasting, which uses moist heat to cook and requires little attention, is ideal for large, thick cuts of beef such as pot roasts that need longer, slower cooking to become moist, tender and flavorful. The section of the cow from which the pot roast is cut dictates, in part, the appropriate cooking temperature.
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Turkey franks are a healthy, low-fat alternative to traditional pork or beef franks. According to Brown University Nutrition Academic Award Program, turkey franks contain 8 to 11 fat g, depending on the brand, while beef and pork franks contain 12 to 18 g.
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Elk steak is a very lean, low cholesterol meat, high in protein and the minerals iron, magnesium, phosphorus, potassium and zinc. While appropriate for grilling, proper preparation and attention to timing is essential to enhance flavor and keep elk steak from becoming dry.
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Ribs require a slow, long cooking process to be flavorful and tender. Grilling them on your electric grill is not only an effective way to do this, it also imparts a smoky flavor into the meat and allows the ribs to develop a brown crust without overbrowning or charring.
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Cooking very tough meats, such as lamb shank, involves some compromises. You'll earn the richest mouthfeel and tenderest texture by slow-cooking them at very low temperatures, either dry or in a flavorful liquid. Yet, the most savory flavors come from high-temperature cooking methods such as grilling.
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Shell steak is a boneless and elongated cut also called New York strip steak, Kansas City strip steak or simply strip steak. Shell steak usually has about a 1-inch thickness. This steak is cut from the steer’s hindquarter or middle section of its back.
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