How to Grill Carne Asada
How do you make carne asada? Step one, purchase skirt steak or flank steak. They're not the most tender cuts, but they're brimming with rich flavor that holds its own even in light of the flavorful marinade.
Read more →Food & Nutrition: Culinary Techniques, Diets & Metabolic Health
Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
How to Cook a 21.5-Pound Turkey at 325 Degrees Fahrenheit
The average Thanksgiving turkey weighs 15 pounds, so your 21.5-pound turkey is a hefty bird and thus requires a relatively long roasting time -- about 4.5 to 5 hours at 325 degrees.
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How to Bake Marinated Turkey Cutlets
Marinating turkey cutlets gives you lots of flavoring flexibility with minimal effort. Turkey cutlets don't take long to bake in the oven, making them convenient. Anything you'd use to flavor chicken breasts or cutlets works just as well for turkey cutlets.
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How to Bake Low-Fat Turkey Breast Cutlets
Skinless turkey breast is naturally low in fat for an animal source of protein. Cutlets, made from pounded turkey breast, cook quite quickly and make for a fun food, with their crunchy, breaded exteriors and the underlying juicy poultry.
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How to Cook a Turkey Thigh in the Oven
When you need a smaller, faster alternative to a whole roast turkey but prefer something less messy than drumsticks, turkey thighs are the perfect solution. These tender, flavorful poultry pieces roast beautifully in the oven, and they're a cinch to prep and season.
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How to Cook Round Steak in a Skillet
A round or eye of round steak comes from the rear end of the cow. Because the muscles in this area get a lot of use, cuts from this section are leaner and tougher than many others. While this means a lower fat content and fewer calories than better marbled cuts, it also means fewer good cooking options.
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How to Cook Fresh Spinach the Healthy Way
Like other dark green, leafy vegetables, spinach is a nutritional powerhouse. Because all methods of cooking destroy some nutritional value, the best way to maximize nutrient intake is to eat fresh spinach raw.
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How to Grill a Medium-rare T-Bone
Grilling brings out a T-bone's natural succulent flavors without the help -- or the calories -- of a pool of oil and butter in a pan. This formidable steak is two prized cuts in one: the top loin and the tenderloin, also known as New York strip or fillet mignon.
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How to Grill Hake Fish
Hake is the star of many sauteed and oven-baked dishes, but this meaty fish also stands up well to the rigors of grilling. Similar to cod, hake is low in mercury and provides plenty of lean protein. As a bonus, the relatively small demand for this fish keeps its prices down.
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How to Cook a Steak on the Stove Top Without Oil
Cooking steak on the stove without oil is a quick and easy process called pan-searing. Though some procedural details vary depending on the cut of meat and its size, the general process is universal. Only sear fully thawed meat; otherwise the outside cooks far quicker than the inside.
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How to Cook Frozen Fish on a Grill
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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How to Cook Mackerel on the Grill
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 Cook a Tuna Fillets in the Oven
Fatty fish provides unsaturated fats, including omega-3 fatty acids, protein and several vitamins and minerals with relatively few calories and low saturated fat content. Tuna, like salmon, mackerel, trout, herring and sardines, is a fatty fish.
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How to Calculate How Many Carbohydrates Per Serving on a Nutrition Label
Carbohydrates, like protein and fat, are the nutrients from which we get energy. Sugar provides simple carbohydrates, while starch and fiber provide complex carbohydrates. The former are often considered "bad" carbohydrates, but some, such as those from fruit and dairy, are healthy.
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How to Lose Weight With Whole-Grain Pasta
Whole-grain pasta isn't a particularly low-calorie food. That doesn't mean it can't be a healthy part of your weight-loss efforts. Pastas made from whole grains provide complex carbohydrates, insoluble fiber and other nutrients.
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How to Broil Beef Rib Rib-eye Steak
Rib-eye steaks have some of the juiciest, most tender, most flavorful meat available. This cut is ideal for grilling and for its indoor counterpart -- broiling. The broiler is an often-overlooked oven feature, but it's easy to use and does a good job in crisping the outside of the beef.
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The Best Way to Cook a Really Tender Sirloin
A beef sirloin steak comes from close to the cow's rump. Because it's taken from a fairly well-used muscle, sirloin is not particularly tender. The best bet to tenderize it is to start with quality meat, marinate it and cook it only to medium rare. Steak quickly dries out and becomes tougher when it reaches medium.
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How to Pan Fry Thick Cut Pork Chops
Pan-fried pork chops make for a juicy, filling meal you can cook up in minutes. Thick cuts require a bit more care and attention so you don't scorch the outside and dry out the meat near the surface before the pork safely cooks through all the way.
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How to Keep Calcium Supplements From Causing Constipation
Calcium is essential to a variety of physiological processes. The body doesn't produce calcium, so you must get enough calcium from your diet. Adults up to age 50 should get at least 1,000 mg of calcium per day, and adults over 50 should get at least 1,200 mg daily.
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How to Make Beef Cubed Steaks More Tender
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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