Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
A beef-pork combo roast combines the flavors of beef and pork and creates variety in your meal. Both pieces of meat need to be cooked to a safe temperature, so when cooking them together it is best to use a cooking method in which the cooking temperature and cooking time are similar, such as baking or grilling.
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Steak is most often cooked on a grill, but if you do not have access to a grill or the weather does not want to cooperate for outdoor cooking, the Cuisinart Griddler is a good substitute. It sits on your counter, offering a grill top, contact grill, sandwich press and griddle setting.
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A slow cooker is a great way to cook meat at a low temperature in order to produce a tender piece of meat. It also allows you to add other flavors that will work their way into the roast as it cooks.
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Griddles are a suitable alternative for grilling inside or cooking without a stove. Use either a griddle placed on top of the stove or an electric griddle, which just needs to be plugged into an outlet. There are many foods that can be cooked on a griddle, including tilapia.
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Oyster steak is a small cut of beef taken from above the backbone on the rump of the cow. It usually weighs only 6 to 8 oz. and is a tender piece of meat. Oyster steak has a high moisture content and does well when cooked using high heat, such as with grilling, broiling or pan searing.
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Defrosting pork chops, or any meat or fish, requires safety precautions in order for the food to be edible and remain risk-free for foodborne illness. The U.S. Department of Agriculture does not recommend leaving meat or fish sitting out on the counter at room temperature to thaw.
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Ahi tuna, also known as yellowfin tuna, is high in protein, low in fat, rich in omega-3 fatty acids and is best cooked when it has been properly defrosted.
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Giblets, be it turkey or chicken, is the name given to the organ meat of poultry, which comprises the heart, liver and gizzard. They are found within the cavity of the turkey or chicken, usually packaged together in a bag, but can also be found sold separately.
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The lamb shoulder blade is a lamb chop cut from the shoulder. It is larger and thicker than the lamb chop cut from the rib, which is much smaller and the cut most often used for delicate dishes. The shoulder blade lamb chop is meaty but has multiple bones and a lot of connective tissue.
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Chicken is a versatile meat that can be cooked numerous ways to achieve different flavors. You can either cook the whole chicken, half of the chicken or chicken pieces.
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Prosciutto is an Italian-style ham that has been dry-cured, aged and seasoned. It can be eaten as is or cooked in a variety of ways. The region from which your prosciutto comes makes a big difference in the flavor of the ham. The taste of prosciutto relies heavily on the pig used and its feed.
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The term "Southern-style ribs" may appear to allude to a region-specific type of barbecue sauce or a certain mixture of spices, but actually refers to a cut of pork . Southern-style ribs, also referred to as "country-style," are meatier pork ribs that are cut from the pork loin.
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Rotisserie cooking is a method in which meat rotates on a spit over low heat so the juice and fat from the meat bastes itself as it cooks, resulting in a juicy, flavorful and tender piece of meat.
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Slow cooking is a great method of cooking when you want a hot, delicious dinner without a lot of work. Preparation time is minimal and it allows you to go about your daily business while your dinner is cooking. Lamb is a nutritional meat, high in zinc and iron.
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A bone-in ham steak is a thick cut of ham, resembling a piece of steak from a cow. It is an easier and faster way to enjoy the taste of ham, without having to slow-cook a whole ham. A ham steak can be cooked numerous ways for different flavor dimensions.
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The sounds and smells of grilling are synonymous with summer months, though there are plenty of people who grill year-round. For many individuals, everything tastes better when cooked on the grill. Chicken leg quarters are a popular cut of chicken to grill because they do not dry out as quickly as chicken breasts can.
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Duck is not typical food fare but has become more mainstream in American cuisine. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Duck is considered dark meat since it flies and therefore uses more muscle.
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Most of the time when you think of ham, what comes to mind is the deep-pink meat that is served at Easter. It is decidedly salty and pairs well with a spicy sauce. A fresh whole ham, however, is the hind leg of a pig that has not been cured or smoked and needs to be cooked before eating.
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