Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
Around the world, it’s not chicken or beef that graces more dinner tables, it’s actually pork. A 3 ounce serving of pork, which is about the size of a deck of playing cards, meets part of your daily requirement for healthy proteins, vitamins and minerals.
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With a name as refined as filet mignon, it might be assumed that it’s impossible to pull off a dish at home that sounds this French and elegant. Cut from the end of the tenderloin, the filet mignon is a small and expensive boneless steak.
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When prepared properly, turkey is moist and tender, but when it's reheated, it can sometimes lose its juiciness and texture. After safe storage -- with stuffing removed and the turkey stashed in the refrigerator within two hours of cooking -- leftover turkey can be served cold.
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Chuck steak is a versatile meat, and not just because it’s known by several names. London broil, shoulder steak, shoulder steak half-cut and English steak are all culinary monikers for this shoulder cut. Chuck steak is also a budget-wise buy when your family craves steak but your budget craves savings.
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For some home cooks, beef tenderloin takes center stage during special occasions, and a large, 8-to-10-pound tenderloin feeds a crowd. Because the tenderloin is a tender selection, it’s typically more expensive than other cuts of beef.
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The heady flavors of steak aren’t just for special occasions; cooking a blade steak brightens even an ordinary weeknight. Less-expensive cuts, such as the blade steak, satisfy an appetite for red meat and respect your wallet.
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