Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Duck is not typical food fare but has become more mainstream in American cuisine. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Duck is considered dark meat since it flies and therefore uses more muscle.
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Thin-sliced steaks are available in many grocery stores and butcher shops. Sold in packages with four to six steaks, they’re usually labeled as breakfast, sandwich, wafer or minute steaks. This small, lean, boneless cut of meat comes from the eye of round steak.
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Milkfish, also called bangus or Chanos chanos, is a fatty fish that you can cook with simple preparation. This fish lives in warm waters around islands in the Indo-Pacific. Milkfish is common fare in the Philippines but may not always be readily available at your grocer.
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Steamed chicken fills the bill when you want a dish that doesn't have any added extra oil from sauteing. However, lugging out that bulky steamer for just a few pieces of chicken isn't necessary; you can use the pots and appliances already in your kitchen.
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Cod is a mild-tasting fish that lends itself well to most cooking methods. Its low fat content and pleasing appearance make it a good choice for highly-flavored recipes. Cooking cod in foil takes advantage of its characteristics and is one of the best ways to cook it with moist heat.
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A well-roasted duck breast offers your palate a remarkably appealing combination of flavors and textures. The meat itself is dark, lean and flavorful, while the golden skin provides a crisp and richer complement.
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This article is about an easy, quick way to cook tilapia fillets in the oven, baking them with delicious ingredients including olive oil and fresh dill.
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Bluefish, also known as tailor and shad is the only member of the Pomatomidae family. It is found throughout the world but is most common along America’s eastern seaboard. It is an oily fish similar in texture to mackerel with a fatty, soft flesh. It is a good source of niacin, magnesium, omega-3 and potassium.
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Brining turkey legs before roasting or grilling helps lock in the moisture and keep the meat juicy. The salt in the brine causes water retention that will not be lost during the heating process. You can use table salt for your brine, but kosher salt is preferable.
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Unless you're feeding a crowd, a large pork roast can result in plenty of leftovers. Don't let the food go to waste; refrigerate the leftovers and heat them up for dinner on another day.
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In addition to saving you time and money, frozen sandwiches make for easy grab-and-go lunches when you need them. Whether they're leftovers from takeout or sandwiches you made specifically to be frozen, it’s hard to beat their convenience.
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The tender flakiness of broiled salmon is a treat for the taste buds and a healthy diet staple for your body. Salmon contains omega-3 fatty acids, an essential nutrient that contributes to heart health.
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Fish sauce is a condiment made from fermented fish that is commonly used in Thai and Vietnamese cooking. It is salty like soy sauce, but has a more complex flavor. Stir fries with fish sauce should be seasoned with herbs and flavorings characteristic of Southeast Asian cuisine, such as Thai basil, cilantro and lime.
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Timing and technique are the keys to grilling a 1-inch-thick T-bone steak to perfection. This thicker cut requires different treatment from a T-bone, for example, 1/2- to 3/4-inch thick.
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Top round roasts come from the hind quarter of the steer, and those muscles get well worked. Consequently, top round roasts are lean and full-flavored, but lacking fat and marbling, they don’t tenderize quickly. Cook your top round oven roast slowly with a low heat.
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New Zealand green mussels glisten like plump jewels in a decorative case. The iridescent green shells house the large cream or coral-hued meat that enthusiasts praise for their delicate flavor. Mussels are low in fat and calories, and are good sources of calcium and vitamin B-12.
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While they appear to be culinary masterpieces requiring professional chef training, bacon-wrapped sirloins are actually relatively simple to prepare. Home cooks need just need a little patience and a reliable pair of tongs to get through the searing process.
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Set your oven to broil when you want to cook flank steak; broiling is a dry-heat cooking method. Flank steak is one of 29 lean cuts of beef available on a cow and is one of America’s favorite pieces of meat, according to the California Beef Council.
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You won't find eye of round roast on the menu at many fancy restaurants because it is an inexpensive cut of meat. Eye of round is quite lean and will turn to shoe leather if cooked improperly. With proper preparation, however, you can make eye of round as succulent and juicy as prime rib.
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Most of the time when you think of ham, what comes to mind is the deep-pink meat that is served at Easter. It is decidedly salty and pairs well with a spicy sauce. A fresh whole ham, however, is the hind leg of a pig that has not been cured or smoked and needs to be cooked before eating.
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