A Cornish hen is a small fryer that weighs 1 to 2 lbs. Like all forms of chicken, Cornish hens need to be properly handled to avoid food-borne illness. Part of this process is the defrosting of a frozen bird. The microwave allows you to thaw your hen immediately before cooking it.
Read more →
The rib eye is a beefsteak taken from the side area near the ribs. The characteristic marbling in the meat helps to keep it tender when cooking. Rib-eye steaks vary in size, but they are usually about 1 to 1 1/2 inches thick.
Read more →
Making a cake is not a difficult process, but complications can arise whether you are using a premixed product or baking the cake from scratch. By altering the ingredients, however, you can eliminate a number of potential pitfalls that lead to a cake being dry and crumbly when it comes out of the oven.
Read more →
Kielbasa, or Polish sausage, is a mixture of ground meat and spices secured in hog casings that is cured and smoked. The sausage's key ingredients include pork, beef, garlic and marjoram spice. Cooking a kielbasa ring can be done in a number of ways, depending on your preference.
Read more →
Pre-sliced ham can mean one of two things: ham slices or a full ham cut to aid in carving. Ham steak is individual ham slices cut to varying thicknesses. Utilizing these slices provides an economical way to enjoy ham without purchasing a whole roast.
Read more →
When you cook something with spinach as a primary ingredient, you are creating a Florentine dish. In other words, when baking cod with spinach, the result is cod Florentine. Cod is a delicate fish, so spinach complements its flavor. The only two major requirements for making cod Florentine are cod fillets and spinach.
Read more →
Salmon is rich is omega-3 fatty acids. This makes it a heart-healthy food. Eating just one or two servings of fish such as salmon each week will reduce your risk of heart disease. Salmon also offers the advantage of being versatile. When it comes to cooking, you can pan-fry, grill or bake the fillet.
Read more →
Oven bag cooking offers a way to keep the meat moist as it roasts without all the cleanup. The bag holds the moisture in as the pork cooks to provide natural and effortless basting. Any pork cut that you cook in the oven should work well in a bagged environment.
Read more →
Although initially the cassava plant, or yuca, was native to South America, today farms grow this shrub throughout the world, particularly in Africa. Different sections of yuca work as food sources for humans and livestock, and can also be made into commercial products, such as glue or rubber.
Read more →
A box cake mix is supposed to make the process of baking easier, but you can still make a mistake even with the simplest of mixes. A thin batter can lead to a cake that wrinkles or shrinks while in the oven. Removing some of the liquid or adding a few extras to the batter can thicken it up and save your dessert.
Read more →
In 1525, hogs were introduced to the North America. Pork loin is just one of the many cuts popular on American dinner tables. The pork roast, or loin, comes from the area just below the ribs of the hog. Using an oven bag to cook your pork loin typically reduces cooking time -- and makes your cleanup easy.
Read more →