Natural Meat Tenderizer to Cook Beef In
Natural meat tenderizers can transform an economical cut of beef into a delectable dinner. Such tenderizers come in three categories -- salt, acid or enzyme.
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Low-Sodium Substitutes for Baking Soda in Baking
Baking soda has long been an essential leavening ingredient for baking, but sometimes its high sodium content can be a problem for those who need to restrict their salt consumption.
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The Best Way to Cook a Boneless Beef Chuck Shoulder Pot Roast
A boneless beef chuck shoulder pot roast offers both good taste and good nutrition for a family dinner. A 3-oz serving of lean beef -- about the size of a deck of cards -- provides protein for healthy weight management along with essential nutrients such as B vitamins and iron.
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Can Baking Soda Make Meat Tender and Juicy?
Today's cooks have rediscovered the old-fashioned technique of soaking meat in salted water, or brine, because it adds moisture and tenderizes tougher cuts. When the brine's salt gets replaced with baking soda, something remarkably different but equally tasty happens.
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The Best Way to Broil Pork Chops
Pork chops once were fatty enough to be fried alone in a skillet. These days, pigs are bred so lean that traditional methods could produce that dreaded result: meat as tough as shoe leather and about as appetizing.
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How to Substitute Stevia for Sugar in Cakes
Thoughtful cooks look for sugar substitutes when baking cakes for folks with diet issues like diabetes, and those watching their weight. A natural sweetener known as Stevia has gained recent attention as an alternative to sugar for baking.
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Acids & Bases in Cooking
At its most elemental level, the art of cooking is about chemistry, namely how food components react with one another. Acids and bases are the foundation of these chemical reactions in food preparation.
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