Meat recipes for every occasion include slow-cooked elk, low-sodium pork tenderloin, and perfectly seared filet mignon. Master oven-roasting in bags and electric smoker techniques for the best pulled pork.
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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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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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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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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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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A classic American main course, pork chops are commonly served with fresh vegetables, a variety of different potato dishes and with a topping of applesauce.
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Pork loin is a high-quality cut of pork, usually ranging between 1 and 4 lbs. While there are numerous ways to cook a pork loin fillet, including grilling and braising, simply baking the meat allows the natural flavors of the pork to come through.
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A center-cut boneless pork chop is a high-quality, flavorful cut of meat that often demands a high price in comparison with other cuts. While grilling may be the most common method for cooking this cut of meat, baking the meat can help to keep it from drying out and becoming tough during the cooking process.
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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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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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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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