Master professional cooking techniques like slow-cooking a ribeye roast or pressure-cooking dried chickpeas. From ingenious hacks like making onion rings with pancake mix to reheating Chinese food, improve your kitchen efficiency.
Cooking frozen fish is safe, but the results don't always turn out quite as well as when you cook defrosted fillets. The exterior of frozen fish often overcooks before the inside fully thaws and cooks through, which is a particular concern with dry-heat methods like grilling or pan searing.
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Mackerel is one example of the fatty fish the American Heart Association recommends eating two or more times per week. It provides protein, unsaturated fats and other nutrients with fewer calories and less saturated fat and cholesterol than red meats.
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How to make a tough cut of beef more palatable is an age-old culinary conundrum. Round, chuck and other tough steaks are often tenderized via pounding with a mallet or cubing machine. Pounding the meat into a thin cutlet tenderizes it and leaves square imprints on the surface -- hence the name "cube steak."
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A convection oven uses a top and a bottom heat source, as well as fans to circulate the heated air inside the cooking chamber. This prevents the "hot spots" found in regular ovens and provides more even cooking. Convection ovens cook most foods 10 to 30 percent faster, too.
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Italian sausage is a versatile meat that can be used in a variety of dishes for any meal of the day. Store fresh Italian sausage in the refrigerator before and after cooking, and eat it within four days after cooking. You can freeze Italian sausage if you're not using it by its expiration date.
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