Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Tuna is one of the fatty fish rich in omega-3 fatty acids that the American Heart Association suggests eating twice or more weekly. However, because tuna runs relatively high in mercury, have it only as an occasional part of your seafood rotation, along with salmon, mackerel, cod, trout and other fatty fish.
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Skinless chicken breast is a healthy source of protein with less saturated fat, cholesterol and calories than red meat. You sacrifice some built-in flavor for going healthier, but don't despair. Chicken has such mild flavor, you can do pretty much anything to it to please your palate.
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Goose breast, unlike chicken and turkey breast, is dark meat. In fact, it's quite dark, with a considerably stronger flavor than dark leg meat from more familiar poultry.
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Roasting or baking is one of the few safe ways to cook a chicken directly from its frozen state. Roasting it thaws and starts cooking it fast enough to prevent potentially dangerous rapid bacterial growth; never slow-cook a whole frozen bird.
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A fan-assisted oven, otherwise known as a convection oven, roasts a turkey with moist meat and crisp skin in less time than a conventional oven. Convection ovens circulate the heat with fans to more evenly and efficiently cook food.
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A thick veal rib chop is best prepared using a two-step pan-roasting process. Begin by frying it over high, direct heat to create a nicely seared exterior crust, then finish it more gently with indirect heat in the oven to cook the inside all the way through without charring the outside.
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