How to Cook a Chuck Tender Roast in the NuWave Oven
Cooking a chuck roast to tender perfection normally requires moist heat, low oven temperatures and lengthy cooking times.
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 Beef Wing Steak
Beef wing steak β also called club steak -- is part of a group that many consider βthe best of the best.
Read more →
How to Cook Veggie Patties in the Oven
Cooking veggie patties in your oven takes longer than with stove-top cooking but requires less attention as the patties cook. However, because the steps you take to prepare the patties are the same, most any veggie patty recipe is a good candidate for oven baking.
Read more →
How to Neutralize Salty Meat
Whether you add too much salt by accident or intent, salty meat is never a good thing. The sodium in salt can put your health at risk and the taste can ruin your meal. While neutralizing salty meat is possible, it can be a challenge. Cured meat that uses salt as part of the curing process poses another challenge.
Read more →
How to Get Buttercream Frosting Stiff
Buttercream frosting is one of the few food products for which healthy ingredient substitutions can produce undesirable results.
Read more →
How to Make a Tender Sirloin Tip Roast in a Crock-Pot
A sirloin tip roast β also called a round or round tip roast β is a good choice for Crock-Pot cooking. Its location at the rear of the cow means a sirloin tip roast is a lean, weight-bearing muscle composed of tough muscle fibers and large amounts of connective tissue.
Read more →
How to Cook Sweet Potatoes After Peeling
Sweet potatoes add good taste, a splash of color and a slew of important nutrients to your dinner table. Each 3.5 oz. serving supplies twice your daily requirement of vitamin A, 42 percent of your daily vitamin C requirement, 8 percent of your daily thiamine requirement and calcium, iron and fiber.
Read more →
How to Add Raw Egg to Soup
Raw eggs are a common ingredient in many Asian style soups, both to enhance taste and provide an interesting texture. When instructions call for adding both the yolk and the egg white, you can reduce fat and cholesterol and increase the nutritional value of your soup by separating the egg and adding only the whites.
Read more →
How to Know If Wheat Flour Has Gone Bad
Part of what makes whole wheat flour nutritious also makes it difficult to store. Within this whole grain product is wheat germ, which contains a healthy but perishable oil that time, temperature and exposure to air will eventually cause to become rancid.
Read more →
How to Combine Flour & Milk Without Lumps
Flour and milk can form the base of a great white sauce or roux, or can become a cooking disaster. However, just as there is more than one reason why flour can turn hard and lumpy when you mix it with milk, there is more than one way to ensure it does not.
Read more →
How Do I Thicken Curry?
Thin or runny curry is often the result of using unthawed frozen vegetables or adding too much cooking liquid. Attempts to tone down a too-spicy taste with coconut milk can remove some of its heat, but also cause the sauce to become thin. While thin curry is undesirable, it is not a reason to panic.
Read more →
How to Cook Pearl Couscous
Pearl couscous -- also called Israeli couscous -- is good nutrition with a slightly sad twist. Each 1 cup serving is fat and cholesterol free, low in sodium and includes significant amounts of vitamin C, potassium, protein and fiber. The sad twist, however, lies in the 650 calories each 1 cup serving also contains.
Read more →
How to Cook Potato Sausages
Potato sausage β also called potatis korv - is a dull, grey-colored Swedish sausage you should enjoy only in tight moderation. Although tasty, a 3-oz.
Read more →
How to Easily Cook Frozen Spinach
No matter how you look at it, spinach is good nutrition. Each 1/2 cup serving is fat-free, low in calories and sodium and also supplies your body with 50 percent of your daily vitamin C requirement and a healthy dose of fiber.
Read more →
How to Microwave Pie Crusts
Your microwave oven can be useful for more than just heating a cup of coffee or a bag of frozen vegetables. For something new, try using it the next time you make pie crust. Use a recipe specifically for microwave cooking or, if you prefer, use store-bought crusts or your favorite pie crust recipe.
Read more →
How to Marinate for a Steak Sandwich
Beef steaks used in a steak sandwich often benefit from a short stay in a liquid marinade. One of the most common is flank steak, which because of its location, contains some amount of tough, connective tissue.
Read more →
How to Heat Frozen Stuffed Baked Potatoes
Stuffed baked potatoes take considerable time and energy to make. Bake them once to cook the potato, and bake them again to heat the stuffing inside the potato shell, which is usually whipped potatoes, sour cream or plain yogurt, cheese, bacon and seasonings. Fortunately, stuffed baked potatoes freeze well.
Read more →
How to Bake Cabbage in the Oven
Cooking cabbage on your stove can be smelly and reduces its nutritional value. The problem lies in sulfur-containing chemicals called isothiocynates that stink up your kitchen and 18.2 g per 1/2 cup serving of water soluble vitamin C that boiling water can destroy.
Read more →
How to Cook Oxtails in the Oven
While oxtail meat is naturally flavorful, improper cooking can leave it tough and difficult to chew. Because of this, cooking oxtails in your oven requires a combination of moisture and time in a cooking method called braising.
Read more →
How to Boil Tilapia
Boiling is a good way to cook tilapia fillets quickly and season the fish without overwhelming its natural flavor. The term βboiling,β however, is something of a misstatement.
Read more →