Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Burgers are typically made by shaping equal portions of ground beef into patties. Other meats, such as ground veal, pork, turkey or chicken, can be used in place of beef, and the burgers can be cooked in a skillet or in the oven.
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Hamburger steak takes simple ground beef patties to a whole new level. Unlike Salisbury steak that is typically prepared with a gravy made from pan drippings and thickened with flour or cornstarch, hamburger steaks rely on seasonings that enhance the flavor of the meat.
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The meat on a chicken is either white or dark, depending upon where it is on the bird. Breast meat is white because it develops more fat over time, unlike the legs, which do the work of carrying the bird around. So a whole or half chicken breast can be quite thick and difficult to pan-fry.
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Unlike its precooked counterpart, raw bratwurst sausage is just what the name implies -- uncooked meat that has to be heated through sufficiently for safe consumption. No matter what cooking method you choose, it must be heated to a temperature of at least 165 degrees Fahrenheit.
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An ancient grain, rice has been a food staple for centuries. After harvesting, the grains are processed according to marketing and preparation specifications. The outer hull is removed for brown rice and the outer hull and bran for white rice, sacrificing some nutrients in the process.
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Breakfast sausage links are produced from a blend of lean ground pork, pork fat and spices. Generally smaller and milder in flavor than their Italian or Polish cousins, the sausages are sold in two forms: partially cooked that require very little cooking time, and raw uncooked links that must be thoroughly cooked.
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Spaghetti and meatballs or marinara sauce is a classic American comfort food, but sometimes the pasta gets lost in the sauce.
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