Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Oysters are typically enjoyed raw. Therefore, it is essential that oysters be kept alive until they are ready to be consumed. Eating spoiled oysters can result in food poisoning, according to "Foundations of Nursing," which can lead to nausea, vomiting, diarrhea and general gastrointestinal upset.
Read more →
You have good intentions about healthy meal planning, but at the end of a long day, a box of macaroni and cheese is the path of least resistance. Before you can adopt new eating habits, it may help to visualize a healthy meal and learn about the recommendations compiled by nutrition experts.
Read more →
The calorie content of barbecued ribs varies based on whether the ribs are pork or beef, and the cut of the meat. The primary nutritional concern regarding barbecued ribs are calories and fat content, particularly of the saturated variety. The calories can quickly add up, so portion control is essential.
Read more →
The sardines diet not only can help with weight loss, but it also has advantages for general health. Detailed in the 2006 book, "The Sardine Diet,"
Read more →
Gastroesophageal reflux disease, or GERD, can make every meal an exercise in self-deprivation. When you’re focused on avoiding an attack of heartburn, it’s easy to accentuate the negative and bemoan the lengthy list of foods you can’t eat. It’s possible, however, to turn that negative thinking on its head.
Read more →
Sitting by the fireplace with a bowl of hot chili can take the chill off blustery winter weather. This southwest favorite, which often includes ground beef, beans and ingredients such as cumin and hot peppers, might date back to the ancient Aztecs, according to the International Chili Society.
Read more →
Although chicken breast meat is a lean protein source -- it contains very little fat -- chicken thighs have different nutritional properties. Chicken thigh meat is fattier, but it does still contain protein.
Read more →
Buffalo wings nutrition facts vary depending on whether you order them at a restaurant or prepare them yourself. They are typically a good source of protein but are high in fat. Make them yourself if you're trying to maintain a healthy diet so that you can choose the sauce ingredients.
Read more →
While oysters are nutrient-rich, you take a significant risk by eating them raw. The U.S. Food and Drug Administration warns that raw oysters may be contaminated with Vibrio vulnificus, also known as V. vulnificus, which is a pathogen that can cause life-threatening sickness.
Read more →
A chili rich in beans and tomato paste, served over rice or with biscuits, boasts a high carb count. But, if you pare down the recipe to its essentials -- meat and spices -- you've got a low-carb meal sure to satisfy. Vary the meat, sauce and vegetable ingredients to create different versions of this Crock-Pot meal.
Read more →
Even if you’re healthy, you should not consume more than 300mg of cholesterol a day. Your body makes its own cholesterol and adding to it can result in heart attack or stroke when it clogs your arteries and prevents adequate circulation.
Read more →
Sea cucumber is considered a delicacy in Chinese cuisine. It is a featured component of a festive New Year's banquet dish called "The Eight Immortals Crossing the Sea." The reported health benefits of sea cucumber, however, are what attract the most interest in the U.S.
Read more →
The American Heart Association encourages eating at least two servings of fish a week to benefit from the heart-healthy nutrients and omega-3 fatty acids found in most fish.
Read more →
A roast is generally a tougher cut of meat such as a chuck cut. A cook typically browns the roast and slow cooks it in liquid. This process tenderizes the meat and produces a broth you can make into gravy. A pot roast usually includes a variety of vegetables such as potatoes and carrots that you cook with the meat.
Read more →
Smoking, as a mode of food preservation, is probably as old as cooking with fire. Heat and smoke infuse a delicate flavor into fish, ham, poultry and meat and can prevent the growth of microbes.
Read more →
Chicken is a very diverse meat. Because it is so neutral in taste, there are a variety of ways to cook it and get different flavors. A great source of protein, chicken tastes great cooked a number of healthy ways. Remember that it's only healthy if you don't eat the skin, which is largely all fat.
Read more →
Many health officials and chefs promote the use of organic food, but what makes it any different than traditionally grown fare? In the case of organic beef, the differences are pretty remarkable. The life of an organic cow and one that lives on a conventional feedlot are worlds apart.
Read more →
Ready-to-eat food are foods you don't need to cook food that has already been cooked. You store these on your pantry shelf, or in the refrigerator or freezer, until you are ready to use them. Although ready-to-eat food is convenient, some require special handling to ensure food safety.
Read more →