Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
The aging process of beef improves its flavor and tenderness. According to "Fine Cooking" magazine, most beef sold in supermarkets is vacuum-packed or shrink-wrapped to a styrofoam tray. This is known wet-aging. Dry-aged beef undergoes a much more time-consuming process.
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London broil is not a cut of meat, but a type of beef preparation that involves marinating then slowly cooking a thick cut of meat. According to a 2011 article in "The New York Times," London broils can come from the round, flank, shoulder or sirloin of the cow.
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Steak tartare is a dish most commonly associated with French cuisine, but according to food historian Arlyn Hackett, its history is much more ambiguous. Mongolian warrior Genghis Khan is credited with inventing the raw beef dish while in the field of battle. Hackett, writing for "The San Diego Union-Tribune,"
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Turning tough cuts of beef into fork-tender meals is possible when you employ the right technique. Celebrity chef Jamie Oliver describes beef taken from the cow's shin to be the toughest, followed by the brisket and eye, or bottom round.
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The French call it "lapin." The Italians say "coniglio." However it's pronounced or prepared, rabbit meat is a tender, white game meat popular in Western European cuisine. In America, it is more difficult to find. Few restaurants serve rabbit, and it is typically available only from specialty meat stores.
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Turbo chicken is not a special recipe for cooking poultry quickly, but a method that uses a turbo oven. Turbo ovens are small countertop cookers popular throughout Southeast Asia and the Philippines, where many homes do not have ranges.
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