Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Many high-end ovens offer both convection and conventional cooking. A convection oven has a fan in the back that blows hot air around, making for an even temperature throughout the whole oven, unlike conventional ovens that often have hot and cool spots because of their fixed heating element.
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Brining a chicken imparts a rich, salty flavor to the meat that also helps to keep it moist and tender throughout the cooking process, no matter what your preferred cooking method is. You can brine a whole chicken or simply pieces of chicken -- the method is the same.
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Baked chicken breasts with barbecue sauce are a simple main course you can cook quickly and easily, for a large gathering or a small family meal. For the healthiest preparation, use skinless chicken breasts.
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Tofu commonly is baked, fried, steamed or cooked in liquid as a main course or part of another dish. Tofu also can be cooked in a skillet and used as a substitute for ground meat for vegetarians or those watching their calorie or cholesterol intake.
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Salmon most commonly is served raw in sushi restaurants, but you can lightly cook the fish before putting it in cut rolls or hand rolls with rice and seaweed to kill potentially dangerous parasites.
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Pork belly is a cut of meat that is very high in fat content, which gives the meat its rich taste. Salted pork belly is not as common as its unsalted brethren. While salted pork belly has technically been cured already, it can be cooked in a variety of different ways.
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Chicken breast, particularly skinless chicken breast, is a healthy, low-calorie food that is rich in protein and low in saturated fat.
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Bone-in lamb loin is a large cut of meat that is more tender when cooked than traditional lamb loin. Traditional lamb loin is rolled with the bone removed, which can cause the meat to dry out faster.
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Finger ribs are a type of small rib that can be either pork or beef, depending on where you purchase them; as the name suggests, they are approximately the same size as a finger.
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Pork steak is a cut of meat taken from the shoulder portion of the pig, and the meat from this area can be fairly tough. For this reason, marinating the meat before you cook it is one way to make the meat tender and easier to eat if you arenโt using a slow cooking method.
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Whole Dungeness crab purchased from a grocery store or fish market is often boiled before it is sold. However, to reheat the crab meat without drying it out, steaming the crab for a short period is the best method.
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While some consider venison chops to be a bit too gamey, many people enjoy the rich, bold taste of venison, especially when properly prepared.
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A smoked ham hock is a cut of meat taken from between the foot and leg that has been smoked to add flavor.
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Roasted salmon is a classic, simple dish that can be cooked for a large group or for a single person with little change in preparation methods.
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Aitchbone is a cut of beef taken from the rump area of the cow, and it includes an almost wishbone-shaped bone through the piece of meat. Aitchbone beef isnโt quite as tender or well marbled as sirloin or round roast, but the lean meat is flavorful, and better for you because it contains less fat.
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Though lamb ribs can be cooked in a variety of different ways, experimentation is key in order to find out which method you prefer. Baking lamb ribs allows their natural flavor to be more prevalent in the final product, while broiling and grilling bring out more intense, smoky flavors because of the high heat.
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Blue grenadier fish, also known as hoki, blue hake or whiptail fish, is a saltwater fish commonly caught in New Zealand. The meat is white in color, and is fairly soft when compared with other, more common fish like salmon and tuna.
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Turkey legs are commonly neglected in favor of breasts and thighs as a main course. However, turkey legs contain very flavorful meat and can be easily cooked with few spices and seasonings. Even better, the fat inherent in dark meat results in the roasted meat being both tender and moist.
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Walleye is a freshwater fish commonly found in the United States and Canada. Similar in flavor to perch, walleye has a clean, relatively light taste, especially for a freshwater fish. Pair walleye fillets with roasted white potatoes and an arugula or wild lettuce salad for a healthy, well-balanced meal.
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You can prepare veal shanks and cutlets, the two most common cuts of veal, in many ways, including grilling, pan-frying and broiling. But few preparations are simpler than baking veal in the oven. Baking veal in the oven also helps to preserve the meat's natural flavor without altering the texture.
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